Sous Chef - Driver

Sous Chef

ISS offers full-time employees a variety of benefits including medical, dental, life and disability insurance, as well as a comprehensive leave program based on employment status. The hourly pay range for this position is $30.00 - $34.00.

The work hours for this position are Mon-Fri, 4:00 am to 12:30 pm, Mon-Fri. Schedules may vary depending on business needs and overtime may be required.

The Sous Chef - Driver serves as a hands-on culinary leader and on-the-ground operational driver, responsible for the overall success of the food program. This role ensures alignment with client culture, ISS Guckenheimer standards, OSHA, and Health Department regulations, while leading daily kitchen execution, food quality, and team performance. The position combines culinary expertise with frontline leadership, overseeing production, menu execution, food safety, labor efficiency, and team developmentwhile delivering a consistent, high-quality guest experience.

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.

Success criteria include prioritizing communication, consistency, food quality, and presentation; maintaining a safe, clean, and organized kitchen environment; ensuring strict compliance with food safety, HACCP, and workplace safety standards; delivering consistent execution across all meal periods; fostering a positive, accountable, and high-performing team culture; demonstrating a strong service mindset and leadership presence; maintaining operational readiness at all times (staffing, prep, and station setup); and supporting cost control through waste reduction and portion management.

Key accountabilities include team leadership and development, operational execution, food safety and compliance, customer and client engagement, and financial and administrative support.

Ideal candidate experience includes a Culinary Arts degree preferred, experience in a high-volume food service or hospitality environment, strong knowledge of food preparation techniques and HACCP standards, proven ability to lead, coach, and develop teams in a fast-paced setting, strong communication and interpersonal skills, understanding of menu presentation, merchandising, and guest experience, and a valid Driver's License and Motor Vehicle Record (MVR) check.

Physical demands and work environment include the ability to stand and walk for up to 8 hours per day, ability to lift a minimum of 25 lbs, ability to work in a fast-paced, high-pressure environment, and maintaining professional appearance and adhering to dress code standards.

HSEQ Compliance: All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns.