Sous Chef

ISS•New York, NY

1d•$33 - $35•Onsite

About The Position

Ready to take the next step in your culinary career? Join our team as a Sous Chef and bring your creativity, leadership, and passion for great food to the kitchen! You’ll work alongside the culinary team to create fresh, flavorful meals, support daily kitchen operations, and help inspire a team that takes pride in delivering an exceptional dining experience. If you thrive in a fast-paced kitchen and love turning great ingredients into memorable meals, we want to meet you!

Requirements

Creativity
Leadership
Passion for great food
Ability to thrive in a fast-paced kitchen
Experience in turning great ingredients into memorable meals
Adherence to client’s culture and guidelines
Adherence to OSHA regulations
Adherence to Health Department regulations
Adherence to Guckenheimer food quality standards
Knowledge of net menu’s recipe execution
Knowledge of production sheets and pars
Knowledge of food purchasing
Knowledge of sanitation and safety
Ability to motivate, train, develop, and direct employees
Ability to maintain kitchen organization and cleanliness
Knowledge of Workplace Safety guidelines, policies, and SOPs
Knowledge of Food Safety guidelines, policies, and SOPs
Knowledge of HACCP guidelines, policies, and SOPs
Knowledge of internal audit guidelines, policies, and SOPs
Ability to provide the highest quality of service
Ability to utilize food preparation procedures in accordance with current applicable federal, state and local guidelines and regulations
Ability to assist Executive Chef with administrative duties
Ability to monitor and review HACCP logs
Ability to assemble RTE menu items in accordance with recipes
Ability to clean and sanitize work areas and equipment
Ability to support management team with taking monthly inventory
Ability to notify management of concerns
Ability to attend all meetings of the day
Ability to report all accidents and injuries in a timely manner
Ability to ensure high quality food items are creatively, well prepared and presented in a cost-effective manner.
Ability to follow Guckenheimer’s food standards guidelines.
Ability to ensure that all products and ingredients that are used are purchased following Guckenheimer’s purchasing standards and sustainability commitments.
Ability to work with the management team to ensure that all display, catering and café service and culinary set up meet specific account standards.
Ability to ensure that all kitchen waste is disposed of properly in the most sustainable manner as supported by the client and directed.
Ability to train and supervise staff.
Ability to supervise proper uniform standards.
Ability to assist in staff reviews, coaching sessions, and disciplinary actions.
Ability to ensure that all training standards are met and documented for direct hires.
Ability to represent the company in a courteous, efficient, and professional manner.
Ability to interact with customers and resolve customer complaints in a friendly and service-oriented manner.
Ability to communicate with the Client honestly, accurately and in a timely manner.
Ability to review weekly participation, making recommendations if there is a noticeable change that may affect food budget or service levels.
Ability to maintain and monitor labor with business forecasts and the budget.
Ability to ensure that food cost meets budgetary goals each week.
Ability to ensure that overall café meets the standards, as well as oversee the daily appearance and upkeep of the Café as directed by client.
Ability to supervise the proper presentation of food.
Ability to adhere to Guckenheimer’s standards of fresh and creative décor.
Ability to edit the daily signage for proper spelling, allergens, and descriptions.
Ability to adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures.
Ability to follow safety protocols, maintain environmental responsibility, and uphold quality standards in all tasks.
Ability to actively participate in HSEQ training and report any potential hazards or compliance concerns.
Must be able to work under pressure and time deadlines during peak periods.
Must be able to work in a standing position for long periods of time (up to 8 hours).
Must be able to reach, bend, stoop, push and/or pull, and frequently lift up to 25 pounds.
Must be able to utilize team lift, transportation carts, and any other means of assistance when dealing with heavy loads.

Nice To Haves

Experience with ISS/Guckenheimer standards
Experience with Guckenheimer purchasing standards
Experience with Guckenheimer sustainability commitments
Experience with Guckenheimer café standards
Experience with Guckenheimer décor standards

Responsibilities

Assisting in the overall success of the food program.
Adhering to client’s culture and guidelines, OSHA, the Health Department’s regulations, and Guckenheimer food quality standards.
Overseeing daily operational tasks, net menus’ recipe execution, production sheets and pars, food purchasing, sanitation, and safety.
Motivating, training, developing, and directing all employees to accomplish the objectives of the operation.
Ensuring kitchen organization and cleanliness provide a safe environment for all employees and guests.
Following Workplace Safety guidelines, policies, and SOPs daily.
Following Food Safety guidelines, policies, and SOPs daily.
Following HACCP guidelines, policies, and SOPs daily.
Following all internal audit guidelines, policies, and SOPs daily.
Providing the highest quality of service in accordance with ISS/Guckenheimer and client standards.
Utilizing food preparation procedures in accordance with current applicable federal, state and local guidelines and regulations to ensure high quality food service is provided.
Assisting Executive Chef with administrative duties including, attendance, human resources and all other timelines as directed.
Monitoring and reviewing HACCP logs.
Assembling RTE menu items in accordance with recipes, following core standards for ISS/GEI for presentation, packaging, and labels.
Cleaning and sanitizing work areas and equipment and must follow ISS/Guckenheimer, and government regulatory rules and procedures.
Supporting management team with taking monthly inventory.
Notifying management when there are any concerns with product quantities, food/equipment safety, or any other situation that requires management attention.
Attending all meetings of the day.
Reporting all accidents and injuries in a timely manner.
Ensuring that high quality food items are creatively, well prepared and presented in a cost-effective manner.
Following Guckenheimer’s food standards guidelines.
Ensuring that all products and ingredients that are used are purchased following Guckenheimer’s purchasing standards and sustainability commitments.
Working with the management team to ensure that all display, catering and café service and culinary set up meet specific account standards.
Making sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client and directed.
Training and supervising staff.
Supervising proper uniform standards following the employee handbook and established account guidelines.
Assisting in staff reviews, coaching sessions, and disciplinary actions.
Ensuring that all training standards are met and documented for direct hires.
Representing the company in a courteous, efficient, and professional manner in all customer, client, and employee interactions.
Interacting with customers and resolving customer complaints in a friendly and service-oriented manner.
Communicating with the Client honestly, accurately and in a timely manner.
Reviewing weekly participation, making recommendations if there is a noticeable change that may affect food budget or service levels.
Maintaining and monitoring labor with business forecasts and the budget.
Ensuring that food cost meets budgetary goals each week.
Ensuring that overall café meets the standards, as well as overseeing the daily appearance and upkeep of the Café as directed by client.
Supervising the proper presentation of food.
Adhering to Guckenheimer’s standards of fresh and creative décor; making sure it represents season and the food that is been served.
Editing the daily signage for proper spelling, allergens, and descriptions.
Adhering to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment.
Following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks.
Actively participating in HSEQ training and reporting any potential hazards or compliance concerns.