Executive Sous Chef: Lead, Innovate, Deliver Cuisine

ISS Facility Services - North America; New York (NY); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Life insurance

Disability insurance

Leave program

Job summary

ISS Facility Services - North America in New York, NY seeks an Executive Sous Chef to lead a culinary team in a high-volume environment, ensuring HACCP, safety and quality standards. You will manage purchasing, training, and scheduling while delivering cost-efficient menus for clients and guests.

This role requires a culinary background, strong communication, and a drive for excellence; bilingual English/Spanish is preferred, with a valid driver's license and MVR check typical for company

Qualifications

• Culinary Arts degree preferred and HACCP knowledge.
• 7+ years of culinary experience in high-volume service.
• Food service training with HACCP processes.
• Understanding of restaurant merchandising and service presentation.
• Strong communication to customers, clients and employees.
• Basic computer skills: Google Docs, Word, Excel, Outlook.
• Bilingual English/Spanish preferred; ServSafe certification possible.

Responsibilities

• Oversee purchasing, preparation and execution of high-quality, cost-effective food service.
• Hire, train, and schedule staff; participate in corporate training and staff development.
• Maintain accurate financial records within operating budget.
• Maintain sanitary and safe operation per Federal, State and local health regs; follow HACCP.
• Represent the company; engage with customers and clients, solicit feedback.

Skills

Communication

Bilingual English/Spanish preferred

Computer skills (Docs, Word, Excel, OS

Education

Culinary Arts degree, preferred

Tools

Google Docs

Microsoft Word

Excel

Outlook

Job description

ISS Facility Services - North America in New York, NY seeks an Executive Sous Chef to lead a culinary team in a high-volume environment, ensuring HACCP, safety and quality standards. You will manage purchasing, training, and scheduling while delivering cost-efficient menus for clients and guests.

This role requires a culinary background, strong communication, and a drive for excellence; bilingual English/Spanish is preferred, with a valid driver's license and MVR check typical for company