Guckenheimer
Hourly Wage
Range: $35.00 – $36.00 per hour.
Work Hours Monday – Friday, 9:00 am to 7:00 pm; includes weekends.
Key Purpose The Sous Chef assists in the overall success of the food program, ensuring compliance with client culture, OSHA, health department regulations, and Guckenheimer food quality standards. Responsibilities include daily operational tasks, menu execution, food purchasing, sanitation, and employee motivation and development.
Success Criteria
Kitchen organization and cleanliness provide a safe environment for 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.
General guidelines, policies, and SOPs are followed daily.
Key Accountabilities
Provide high-quality service per ISS/Guckenheimer and client standards.
Use food preparation procedures that adhere to federal, state, and local regulations.
Assist the Executive Chef with administrative duties, including attendance, HR, and timelines.
Monitor and review HACCP logs.
Assemble RTE menu items per recipes with ISS/GEI presentation, packaging, and labeling standards.
Sanitize work areas and equipment following internal and government rules.
Support management with monthly inventory.
Notify management of concerns with product quantities, safety, or other issues.
Attend all daily meetings.
Report all accidents and injuries promptly.
Perform other duties as assigned.
Food Programs
Ensure high-quality, creative, well-prepared, and presented food items cost-effectively.
Follow Guckenheimer food standards guidelines.
Purchase all products and ingredients per Guckenheimer purchasing and sustainability commitments.
Ensure display, catering, café service, and culinary set-up meet specific account standards.
Dispose of kitchen waste sustainably.
Staff
Train and supervise staff.
Enforce proper uniform standards per handbook and guidelines.
Assist in staff reviews, coaching, and disciplinary actions.
Ensure all training records are completed and documented.
Customer Service
Represent the company professionally in all interactions.
Resolve customer complaints helpfully and service‑oriented.
Communicate honestly, accurately, and timely with clients.
Financial
Review weekly participation, recommend changes affecting budget or service levels.
Maintain and monitor labor against forecasts and budget.
Ensure food cost meets weekly budgetary goals.
Retail
Maintain café standards and appearance per client directives.
Supervise proper food presentation.
Adhere to Guckenheimer fresh and creative décor standards.
Update daily signage for accuracy of allergens and descriptions.
Physical Demands & Work Environment
Adhere to dress code.
Work under pressure during peak periods.
Stand for extended periods (up to 8 hours).
Reach, bend, stoop, push/pull, and occasionally lift up to 25 pounds.
Use team lifts and carts for heavy loads.
HSEQ Compliance All employees must adhere to Health, Safety, Environment, and Quality policies and procedures. Participants should actively engage in HSEQ training and report hazards or compliance concerns.
EEO Statement Guckenheimer is an equal opportunity employer committed to diversity and inclusion across ethnicity, race, age, gender, gender identity, disability, sexual orientation, religion, language, culture, and education. We aim to lead the industry by example and positively influence the markets in which we operate.
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Work Hours Monday – Friday, 9:00 am to 7:00 pm; includes weekends.
Key Purpose The Sous Chef assists in the overall success of the food program, ensuring compliance with client culture, OSHA, health department regulations, and Guckenheimer food quality standards. Responsibilities include daily operational tasks, menu execution, food purchasing, sanitation, and employee motivation and development.
Success Criteria
Kitchen organization and cleanliness provide a safe environment for 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.
General guidelines, policies, and SOPs are followed daily.
Key Accountabilities
Provide high-quality service per ISS/Guckenheimer and client standards.
Use food preparation procedures that adhere to federal, state, and local regulations.
Assist the Executive Chef with administrative duties, including attendance, HR, and timelines.
Monitor and review HACCP logs.
Assemble RTE menu items per recipes with ISS/GEI presentation, packaging, and labeling standards.
Sanitize work areas and equipment following internal and government rules.
Support management with monthly inventory.
Notify management of concerns with product quantities, safety, or other issues.
Attend all daily meetings.
Report all accidents and injuries promptly.
Perform other duties as assigned.
Food Programs
Ensure high-quality, creative, well-prepared, and presented food items cost-effectively.
Follow Guckenheimer food standards guidelines.
Purchase all products and ingredients per Guckenheimer purchasing and sustainability commitments.
Ensure display, catering, café service, and culinary set-up meet specific account standards.
Dispose of kitchen waste sustainably.
Staff
Train and supervise staff.
Enforce proper uniform standards per handbook and guidelines.
Assist in staff reviews, coaching, and disciplinary actions.
Ensure all training records are completed and documented.
Customer Service
Represent the company professionally in all interactions.
Resolve customer complaints helpfully and service‑oriented.
Communicate honestly, accurately, and timely with clients.
Financial
Review weekly participation, recommend changes affecting budget or service levels.
Maintain and monitor labor against forecasts and budget.
Ensure food cost meets weekly budgetary goals.
Retail
Maintain café standards and appearance per client directives.
Supervise proper food presentation.
Adhere to Guckenheimer fresh and creative décor standards.
Update daily signage for accuracy of allergens and descriptions.
Physical Demands & Work Environment
Adhere to dress code.
Work under pressure during peak periods.
Stand for extended periods (up to 8 hours).
Reach, bend, stoop, push/pull, and occasionally lift up to 25 pounds.
Use team lifts and carts for heavy loads.
HSEQ Compliance All employees must adhere to Health, Safety, Environment, and Quality policies and procedures. Participants should actively engage in HSEQ training and report hazards or compliance concerns.
EEO Statement Guckenheimer is an equal opportunity employer committed to diversity and inclusion across ethnicity, race, age, gender, gender identity, disability, sexual orientation, religion, language, culture, and education. We aim to lead the industry by example and positively influence the markets in which we operate.
#J-18808-Ljbffr