Senior Sous Chef — Lead Kitchen Ops & Quality

ISS Facility Services - North America; Lincoln (NE); On-site; USD 65,000 - 70,000; Full time

Job summary

ISS Facility Services - North America is seeking a Senior Sous Chef to support the food program, uphold client culture and health standards, and supervise daily kitchen operations. The role emphasizes recipe execution, inventory, sanitation, and staff direction in a fast-paced environment.

The position requires adherence to food safety guidelines, HACCP practices, and effective collaboration with the Executive Chef and management team to meet client expectations and account standards.

Qualifications

• This role requires a valid Driver's License and Motor Vehicle Record (MVR) check, as operating a company vehicle is an essential responsibility in this position.

Responsibilities

• 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.
• Assist Executive Chef with administrative duties including, attendance, human resources and all other timelines as directed.
• Monitor and review HACCP logs.
• Assemble RTE menu items in accordance with recipes, following core standards for ISS/GEI for presentation, packaging, and labels.
• 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.
• May perform other duties and responsibilities as assigned.

Skills

Valid Driver's License

Job description

ISS Facility Services - North America is seeking a Senior Sous Chef to support the food program, uphold client culture and health standards, and supervise daily kitchen operations. The role emphasizes recipe execution, inventory, sanitation, and staff direction in a fast-paced environment.

The position requires adherence to food safety guidelines, HACCP practices, and effective collaboration with the Executive Chef and management team to meet client expectations and account standards.