Sous Chef - Driver - EARN

ISS•Menlo Park, CA

21d•$33 - $36

About The Position

The Sous Chef - Driver serves as a hands-on culinary leader and operational driver responsible for the overall success of the food program. The role aligns food operations with client culture, ISS Guckenheimer standards, OSHA requirements, and Health Department regulations while leading daily kitchen execution, food quality, and team performance. Responsibilities span production, menu execution, food safety, labor efficiency, and team development, with the goal of delivering a consistent, high-quality guest experience. Operating a company vehicle is an essential responsibility; a valid driver's license and Motor Vehicle Record (MVR) check are required. The position is full-time and pays $33.00–$36.00 per hour. Scheduled hours are Monday through Friday, 11:00 a.m. to 7:00 p.m.; schedules may vary depending on business needs, and overtime may be required. The role involves standing and walking for up to eight hours per day and lifting at least 25 pounds in a fast-paced, high-pressure environment. Employees must maintain a professional appearance and follow dress code standards, as well as comply with HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.

Requirements

Valid driver's license and successful Motor Vehicle Record (MVR) check.
Experience in a high-volume food service or hospitality environment.
Strong knowledge of food preparation techniques and HACCP standards.
Demonstrated ability to lead, coach, and develop teams in a fast-paced setting.
Strong communication and interpersonal skills.
Understanding of menu presentation, merchandising, and guest experience.
Ability to stand and walk for up to 8 hours per day.
Ability to lift a minimum of 25 lbs.
Ability to work in a fast-paced, high-pressure environment.
Maintain a professional appearance and adhere to dress code standards.

Nice To Haves

Culinary Arts degree preferred.

Responsibilities

Lead, coach, and develop back-of-house team members to improve performance and engagement.
Conduct daily pre-shift meetings to align priorities and expectations.
Train and onboard new employees to support operational consistency.
Provide ongoing feedback, recognition, and corrective coaching; foster accountability, teamwork, and respect.
Oversee daily kitchen operations, production sheets, pars, and recipe execution.
Ensure food is prepared and presented according to standards; monitor service flow and support peak periods.
Maintain appropriate inventory levels, ordering, product rotation using FIFO, and fully stocked, service-ready stations.
Enforce food safety, sanitation, and HACCP standards and maintain an inspection-ready kitchen.
Ensure compliance with OSHA and workplace safety policies; promote safe equipment use and adherence to SOPs.
Represent ISS Guckenheimer and the client; support front-of-house teams and enhance the guest experience.
Resolve guest and client concerns promptly and professionally and collaborate across teams.
Support cost control through portioning, waste reduction, and disciplined purchasing.
Assist with scheduling, labor deployment, and accurate timekeeping.
Contribute to financial performance through operational efficiency.
Operate a company vehicle as an essential responsibility of the position.
Adhere to HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.