Chef Jobs

About The Position

Requirements

• Adhere to client’s culture and guidelines, OSHA, the Health Department’s regulations, and Guckenheimer food quality standards.
• Oversee daily operational tasks, net menus, recipe execution, production sheets and pars, food purchasing, sanitation, and safety.
• Motivate, train, develop, and direct all employees to accomplish the objectives of the operation.
• Ensure kitchen organization and cleanliness provide a safe environment for all employees and guests.
• Follow Workplace Safety guidelines, policies, and SOPs daily.
• Follow Food Safety guidelines, policies, and SOPs daily.
• Follow HACCP guidelines, policies, and SOPs daily.
• Follow all internal audit guidelines, policies, and SOPs 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 to ensure high quality food service is provided.
• Assist Executive Chef with administrative duties including, attendance, human resources and all other timelines as directed.
• 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. All communication including e-mail is written in a professional and organized 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 to ensure a safe and compliant work environment.
• Follow safety protocols, maintain environmental responsibility, and uphold quality standards in all tasks.
• Actively participate in HSEQ training and report any potential hazards or compliance concerns.

Nice To Haves

• May perform other duties and responsibilities as assigned.

Responsibilities

• Adhere to client’s culture and guidelines, OSHA, the Health Department’s regulations, and Guckenheimer food quality standards.
• Oversee daily operational tasks, net menus, recipe execution, production sheets and pars, food purchasing, sanitation, and safety.
• Motivate, train, develop, and direct all employees to accomplish the objectives of the operation.
• Ensure kitchen organization and cleanliness provide a safe environment for all employees and guests.
• Follow Workplace Safety guidelines, policies, and SOPs daily.
• Follow Food Safety guidelines, policies, and SOPs daily.
• Follow HACCP guidelines, policies, and SOPs daily.
• Follow all internal audit guidelines, policies, and SOPs 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 to ensure high quality food service is provided.
• Assist Executive Chef with administrative duties including, attendance, human resources and all other timelines as directed.
• 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. All communication including e-mail is written in a professional and organized 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 to ensure a safe and compliant work environment.
• Follow safety protocols, maintain environmental responsibility, and uphold quality standards in all tasks.
• Actively participate in HSEQ training and report any potential hazards or compliance concerns.

Benefits

• medical
• dental
• life and disability insurance
• comprehensive leave program based on employment status