Sous Chef - Driver

ISS•Fremont, CA

28d•$30 - $32•Onsite

About The Position

The Sous Chef is responsible for assisting in the overall success of the food program, adhering to client culture and guidelines, OSHA, Health Department regulations, and Guckenheimer food quality standards. This position oversees daily operational tasks, menu execution, production sheets, food purchasing, sanitation, and safety. Additionally, the Sous Chef motivates, trains, develops, and directs employees to achieve operational objectives. Responsibilities may vary based on business needs and client requirements.

Requirements

Valid Driver's License
Valid Motor Vehicle Record (MVR) check
Ability to operate a company vehicle
Ability to work under pressure and time deadlines during peak periods
Ability to work in a standing position for long periods of time (up to 8 hours)
Ability to reach, bend, stoop, push and/or pull
Ability to frequently lift up to 25 pounds
Ability to utilize team lift, transportation carts, and other means of assistance for heavy loads
Adherence to Health, Safety, Environment, and Quality (HSEQ) policies and procedures

Nice To Haves

Experience with net menus, recipe execution, production sheets, and pars.
Experience with food purchasing, sanitation, and safety.
Experience in motivating, training, developing, and directing employees.
Knowledge of OSHA and Health Department regulations.
Experience with HACCP guidelines, policies, and SOPs.
Experience with internal audit guidelines, policies, and SOPs.
Experience with administrative duties including attendance and human resources.
Experience with monthly inventory.
Experience with display, catering, and café service setup.
Experience with kitchen waste disposal.
Experience with staff reviews, coaching sessions, and disciplinary actions.
Experience with customer service and complaint resolution.
Experience with reviewing weekly participation and making recommendations.
Experience with maintaining and monitoring labor with business forecasts and budget.
Experience with ensuring food cost meets budgetary goals.
Experience with café appearance and upkeep.
Experience with food presentation.
Experience with décor that represents season and food served.
Experience editing daily signage for spelling, allergens, and descriptions.

Responsibilities

Oversee daily operational tasks, menu execution, production sheets, and pars.
Manage food purchasing, sanitation, and safety.
Motivate, train, develop, and direct employees.
Ensure kitchen organization and cleanliness for a safe environment.
Adhere to Workplace Safety, Food Safety, HACCP, and internal audit guidelines.
Provide high-quality service in accordance with ISS/Guckenheimer and client standards.
Utilize food preparation procedures according to federal, state, and local guidelines.
Assist the Executive Chef with administrative duties, including attendance and human resources.
Monitor and review HACCP logs.
Assemble RTE menu items according to recipes and core standards for presentation, packaging, and labels.
Clean and sanitize work areas and equipment following regulatory rules.
Support management with monthly inventory.
Notify management of concerns with product quantities, food/equipment safety, or other situations.
Attend all daily meetings.
Report all accidents and injuries in a timely manner.
Ensure high-quality food items are creatively prepared and presented cost-effectively.
Follow Guckenheimer's food standards guidelines.
Ensure products and ingredients are purchased according to Guckenheimer's purchasing standards and sustainability commitments.
Work with the management team to ensure display, catering, and café service meet account standards.
Ensure kitchen waste is disposed of properly and sustainably.
Train and supervise staff.
Supervise proper uniform standards.
Assist in staff reviews, coaching sessions, and disciplinary actions.
Ensure all training standards are met and documented.
Represent the company in a courteous, efficient, and professional manner.
Interact with customers and resolve complaints in a friendly and service-oriented manner.
Communicate with the Client honestly, accurately, and in a timely manner.
Review weekly participation and make recommendations affecting food budget or service levels.
Maintain and monitor labor with business forecasts and the budget.
Ensure food cost meets budgetary goals.
Ensure overall café meets standards and oversee daily appearance and upkeep.
Supervise the proper presentation of food.
Adhere to Guckenheimer's standards for décor, ensuring it represents the season and food served.
Edit daily signage for proper spelling, allergens, and descriptions.
Adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures.