Sous Chef

ISS•Lincoln, NE

13d•Onsite

About The Position

The Sous Chef is responsible for 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. This position oversees daily operational tasks, net menus, recipe execution, production sheets and pars, food purchasing, sanitation, and safety. The Sous Chef also motivates, trains, develops, and directs all employees to accomplish the objectives of the operation. Responsibilities may differ based on business needs and client requirements.

Requirements

Valid Driver's License
Motor Vehicle Record (MVR) check
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 any other means of assistance when dealing with heavy loads.

Nice To Haves

Adherence to client’s culture and guidelines.
Adherence to OSHA regulations.
Adherence to Health Department regulations.
Adherence to Guckenheimer food quality standards.
Adherence to ISS/Guckenheimer, and government regulatory rules and procedures for cleaning and sanitizing.
Adherence to ISS/GEI core standards for presentation, packaging, and labels.
Adherence to Guckenheimer’s purchasing standards.
Adherence to Guckenheimer’s standards of fresh and creative décor.

Responsibilities

Oversee daily operational tasks, net menus, recipe execution, production sheets and pars, food purchasing, sanitation, and safety.
Motivate, train, develop, and direct all employees.
Ensure kitchen organization and cleanliness provide a safe environment for all employees and guests.
Ensure Workplace Safety guidelines, policies, and SOPs are followed daily.
Ensure Food Safety guidelines, policies, and SOPs are followed daily.
Ensure HACCP guidelines, policies, and SOPs are followed daily.
Ensure all internal audit guidelines, policies, and SOPs are followed daily.
Provide the highest quality of service in accordance with ISS/Guckenheimer and client standards.
Utilize food preparation procedures in accordance with current applicable federal, state and local guidelines and regulations.
Assist Executive Chef with administrative duties including attendance, human resources and all other timelines.
Monitor and review HACCP logs.
Assemble RTE menu items in accordance with recipes, following core standards for ISS/GEI for presentation, packaging, and labels.
Clean and sanitize work areas and equipment and must follow ISS/Guckenheimer, and government regulatory rules and procedures.
Support management team with taking monthly inventory.
Notify management when there are any concerns with product quantities, food/equipment safety, or any other situation that requires management attention.
Attend all meetings of the day.
Report all accidents and injuries in a timely manner.
Ensure that high quality food items are creatively, well prepared and presented in a cost-effective manner.
Follow Guckenheimer’s food standards guidelines.
Ensure that all products and ingredients that are used are purchased following Guckenheimer’s purchasing standards and sustainability commitments.
Work with the management team to ensure that all display, catering and café service and culinary set up meet specific account standards.
Make sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client and directed.
Train and supervise staff.
Supervise proper uniform standards following the employee handbook and established account guidelines.
Assist in staff reviews, coaching sessions, and disciplinary actions.
Ensure that all training standards are met and documented for direct hires.
Represent the company in a courteous, efficient, and professional manner in all customer, client, and employee interactions.
Interact with customers and resolve customer complaints in a friendly and service-oriented manner.
Communicate with the Client honestly, accurately and in a timely manner.
Review weekly participation, making recommendations if there is a noticeable change that may affect food budget or service levels.
Maintain and monitor labor with business forecasts and the budget.
Ensure that food cost meets budgetary goals each week.
Ensure that overall café meets the standards, as well as oversee the daily appearance and upkeep of the Café as directed by client.
Supervise the proper presentation of food.
Adhere to Guckenheimer’s standards of fresh and creative décor; making sure it represents season and the food that is been served.
Edit the daily signage for proper spelling, allergens, and descriptions.
Adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures.
Actively participate in HSEQ training and report any potential hazards or compliance concerns.