Sous Chef

ISS•Bridgeport, AL

5d•Onsite

About The Position

The Sous Chef is responsible for assisting in the overall success of the food program. This entails adhering to client’s culture and guidelines, OSHA, the Health Department’s regulations, and Guckenheimer food quality standards. This position oversees the daily operational tasks, net menu’s recipe execution, production sheets and pars, food purchasing, sanitation, and safety. In addition, the Sous Chef motivates, trains, develops, and directs all employees to accomplish the objectives of the operation. The general responsibilities of the position include those listed below, but Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements.

Requirements

Adherence to client’s culture and guidelines, OSHA, the Health Department’s regulations, and Guckenheimer food quality standards.
Oversight of daily operational tasks, net menu’s recipe execution, production sheets and pars, food purchasing, sanitation, and safety.
Motivation, training, development, and direction of all employees to accomplish the objectives of the operation.
Maintenance of kitchen organization and cleanliness to provide a safe environment for all employees and guests.
Daily adherence to Workplace Safety guidelines, policies, and SOPs.
Daily adherence to Food Safety guidelines, policies, and SOPs.
Daily adherence to HACCP guidelines, policies, and SOPs.
Adherence to all internal audit guidelines, policies, and SOPs.
Provision of the highest quality of service in accordance with ISS/Guckenheimer and client standards.
Utilization of food preparation procedures in accordance with current applicable federal, state and local guidelines and regulations to ensure high quality food service is provided.
Assistance to Executive Chef with administrative duties including, attendance, human resources and all other timelines as directed.
Monitoring and review of HACCP logs.
Assembly of 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 in accordance with ISS/Guckenheimer, and government regulatory rules and procedures.
Support of management team with taking monthly inventory.
Notification to management of any concerns with product quantities, food/equipment safety, or any other situation that requires management attention.
Attendance at all meetings of the day.
Timely reporting of all accidents and injuries.
Ensuring that high quality food items are creatively, well prepared and presented in a cost-effective manner.
Adherence to Guckenheimer’s food standards guidelines.
Ensuring that all products and ingredients that are used are purchased following Guckenheimer’s purchasing standards and sustainability commitments.
Collaboration with the management team to ensure that all display, catering and café service and culinary set up meet specific account standards.
Proper disposal of all kitchen waste in the most sustainable manner as supported by the client and directed.
Training and supervision of staff.
Supervision of proper uniform standards following the employee handbook and established account guidelines.
Assistance in staff reviews, coaching sessions, and disciplinary actions.
Ensuring that all training standards are met and documented for direct hires.
Representation of the company in a courteous, efficient, and professional manner in all customer, client, and employee interactions.
Interaction with customers and resolution of customer complaints in a friendly and service-oriented manner.
Honest, accurate, and timely communication with the Client. All communication including e-mail is written in a professional and organized manner.
Review of weekly participation, making recommendations if there is a noticeable change that may affect food budget or service levels.
Maintenance and monitoring of 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.
Supervision of the proper presentation of food.
Adherence 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.
Adherence 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.
Active participation in HSEQ training and reporting any potential hazards or compliance concerns.

Nice To Haves

May perform other duties and responsibilities as assigned.

Responsibilities

Adhering to client’s culture and guidelines, OSHA, the Health Department’s regulations, and Guckenheimer food quality standards.
Overseeing daily operational tasks, net menu’s 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. All communication including e-mail is written in a professional and organized 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.