Executive Sous Chef: Lead High-Volume Kitchen & Team

ISS Facility Services - North America; Needham Heights (MA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical, dental, life and disability保险

Comprehensive leave program

Job summary

ISS Facility Services - North America is seeking an Executive Sous Chef to lead a kitchen team in Needham Heights, MA, acting as a brand representative for the client’s culinary program and ensuring compliance with health regulations and Guckenheimer standards.

The role requires strong leadership, HACCP knowledge, and the ability to manage expenses, train staff, and uphold high food quality in a fast-paced environment.

Qualifications

• Culinary experience in a similar volume food service establishment.
• Food service training with experience in HACCP processes and recommendations.
• Understands restaurant merchandising and marketing for service preparation and presentation.
• Ability to effectively communicate and present information to customers, clients, and employees.
• Pastry and sushi experience.

Responsibilities

• Oversee the purchasing, preparation, and execution of high-quality, cost-effective food service.
• Hire, train, and schedule staff. Participate in corporate training and staff development programs.
• Prepare and maintain accurate and timely accounting and financial records within your operating budget.
• Maintain sanitary and safe operation in accordance with Federal, State, and local health regulations, following HACCP guidelines.
• Represent the company in a courteous, friendly manner; engage with customers, listen to feedback, and implement improvements.

Skills

Volume service experience

HACCP training

Merchandising & marketing for service

Communication with customers and staff

Pastry & sushi experience

Education

Culinary Arts degree (preferred)

Job description

ISS Facility Services - North America is seeking an Executive Sous Chef to lead a kitchen team in Needham Heights, MA, acting as a brand representative for the client’s culinary program and ensuring compliance with health regulations and Guckenheimer standards.

The role requires strong leadership, HACCP knowledge, and the ability to manage expenses, train staff, and uphold high food quality in a fast-paced environment.