Catering Sous Chef

Overview

Key Purpose The Catering 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 reports to the Executive Chef. This position oversees the daily operational tasks, net menu’s recipe execution, production sheets and pars, food purchasing, sanitation, and safety.

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.

Hourly Wage ISS offers full-time employees a variety of benefits including medical, dental, life and disability insurance, as well as a comprehensive leave program based on employment status. The hourly pay range for this position is $24.00 per hour - $25.00 per hour.

Work Hours The work hours for this position may vary depending on business needs and overtime may be required.

• Prioritize communication, consistency, quality, presentation, and food safety
• Kitchen organization and cleanliness provide a safe environment for all employees and guests
• Workplace Safety guidelines, policies, and SOPs are followed daily
• Food Safety guidelines, policies, and SOPs are followed daily
• HACCP guidelines, policies, and SOPs are followed daily
• All internal audit guidelines, policies, and SOPs are followed daily
• Guckenheimer guidelines, policies, and SOPs are followed daily

• Communicate daily with the Executive Chef to align on catering needs and ordering
• Always 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
• Monitor and review HACCP logs
• Assemble RTE menu items in accordance with recipes, following core standards for ISS/GEI for presentation
• 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
• Communicate with all team members regarding needs and the ability to support in other areas
• Support in other functions and/or locations as business demands
• May perform other duties and responsibilities as assigned

• Ensure that high quality catering requests, and contracts are creative, well prepared and presented in a cost-effective manner
• Follow Guckenheimer’s food standards guidelines
• Ensure that all products and ingredients 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 (winnow and recycle)

• Facilitate weekly meetings with team regarding upcoming events
• Train and supervise staff
• Maintain proper uniform standards following the employee handbook and established account guidelines
• Assist in staff reviews, coaching sessions, and disciplinary actions
• Ensure that all trainings are complete in a timely manner 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

• Review weekly participation, making recommendations if there is a noticeable change that may affect food budget or service levels
• Ensure that food cost meets budgetary food cost goals with portion control