Senior Sous Chef: Lead Kitchen Team & HACCP Compliance

ISS Facility Services - North America; Sparks (NV); On-site; USD 68,000 - 72,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Life insurance

Disability insurance

Leave program

Job summary

ISS Facility Services - North America is seeking a Senior Sous Chef to lead a culinary team, oversee operations, and uphold client and regulatory standards. You will manage food preparation, purchasing, and service execution while ensuring quality and cost control within guidelines.

Success depends on strong leadership, customer interaction, and adherence to HACCP and health regulations. The role involves staff hiring, training, and ongoing development in a fast-paced environment.

Qualifications

• Culinary Arts degree preferred.
• Culinary experience in a similar volume food service establishment.
• Food service training with HACCP processes and recommendations
• Understands restaurant merchandising and marketing for service preparation and presentation
• Effectively communicate and present information to customers, clients, and employees
• Pastry and Sushi Experience

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 programs
• Prepare and maintain accurate and timely accounting and financial records within operating budget
• Maintain sanitary and safe operation per Federal, State, and local health regulations including HACCP guidelines
• Represent the company in a courteous, friendly manner; engage with customers and clients to meet their needs

Skills

Culinary experience

Customer communication

Team leadership

Education

Culinary Arts degree

Job description

ISS Facility Services - North America is seeking a Senior Sous Chef to lead a culinary team, oversee operations, and uphold client and regulatory standards. You will manage food preparation, purchasing, and service execution while ensuring quality and cost control within guidelines.

Success depends on strong leadership, customer interaction, and adherence to HACCP and health regulations. The role involves staff hiring, training, and ongoing development in a fast-paced environment.