Kitchen Leadership: Culinary Lead & Operations Manager

ISS Facility Services - North America; Mesa (AZ); On-site; USD 60,000 - 66,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Life insurance

Disability insurance

Leave program

Job summary

Guckenheimer is seeking a Senior Sous Chef to lead a culinary team at our Mesa location. You will oversee daily operations, ensuring high-quality, cost-efficient food service while adhering to client guidelines, health regulations, and HACCP standards.

You will hire and train staff, manage scheduling, and collaborate with corporate training programs. The ideal candidate has culinary experience in high-volume settings and strong communication with customers and employees.

Qualifications

• Culinary Arts degree preferred.
• Culinary experience in a high-volume operation.
• Food service training with HACCP knowledge.
• Understanding of restaurant merchandising and service prep/presentation.
• Strong communication with customers, clients, and staff.
• Pastry and sushi experience advantageous.

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 accounting and financial records within budget.
• Ensure sanitary and safe operation following Federal, State, and local health regulations and HACCP guidelines.
• Represent the company in a courteous, friendly manner and respond to client/customer feedback.

Skills

Culinary experience

Merchandising knowledge

Communication skills

Team leadership

Food safety HACCP

Education

Culinary Arts degree preferred

Job description

Guckenheimer is seeking a Senior Sous Chef to lead a culinary team at our Mesa location. You will oversee daily operations, ensuring high-quality, cost-efficient food service while adhering to client guidelines, health regulations, and HACCP standards.

You will hire and train staff, manage scheduling, and collaborate with corporate training programs. The ideal candidate has culinary experience in high-volume settings and strong communication with customers and employees.