Sous Chef - Driver

ISS•South San Francisco, CA

2d•$30 - $34•Onsite

About The Position

The Sous Chef - Driver serves as a hands-on culinary leader and on-the-ground operational driver, responsible for the overall success of the food program. This role ensures alignment with client culture, ISS Guckenheimer standards, OSHA, and Health Department regulations, while leading daily kitchen execution, food quality, and team performance. The position combines culinary expertise with frontline leadership, overseeing production, menu execution, food safety, labor efficiency, and team development—while delivering a consistent, high-quality guest experience. This role requires a valid Driver's License and Motor Vehicle Record (MVR) check, as operating a company vehicle is an essential responsibility in this position.

Requirements

Experience in a high-volume food service or hospitality environment
Strong knowledge of food preparation techniques and HACCP standards
Proven 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
This role requires a valid Driver's License and Motor Vehicle Record (MVR) check, as operating a company vehicle is an essential responsibility in this position.
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 professional appearance and adhere to dress code standards
All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment.
Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns.

Nice To Haves

Culinary Arts degree preferred

Responsibilities

Lead, coach, and develop BOH team members to drive performance and engagement
Conduct daily pre-shift meetings to align priorities and expectations
Train and onboard new employees to ensure operational consistency
Provide ongoing feedback, recognition, and corrective coaching
Foster a culture of accountability, teamwork, and respect
Oversee daily kitchen operations, production sheets, pars, and recipe execution
Ensure all food is prepared and presented according to standards
Monitor service flow and support during peak periods
Maintain proper inventory levels, ordering, and product rotation (FIFO)
Ensure stations are fully stocked and service-ready at all times
Enforce all food safety, sanitation, and HACCP standards with zero critical violations
Maintain an inspection-ready kitchen at all times
Ensure compliance with OSHA and workplace safety policies
Promote safe equipment usage and adherence to SOPs
Act as a brand representative for ISS Guckenheimer and the client
Support FOH to enhance the overall guest experience
Resolve guest and client concerns promptly and professionally
Maintain strong cross-functional collaboration across teams
Support cost control through portioning, waste reduction, and purchasing discipline
Assist with scheduling, labor deployment, and timekeeping accuracy
Contribute to financial performance through operational efficiency