Company Overview
At Guckenheimer, our mission is to craft exceptional food experiences that foster connection and fuel today’s changemakers. We collaborate with our clients to develop innovative food solutions, transforming traditional facilities into vibrant, signature destinations that redefine workplace dining.
Our Services:
- On-site restaurants & cafés
- Kitchen & café services
- Meeting & event catering
- Pop-up dining concepts
- Coffee bars
- Pantry services
- Micro-markets & vending
- Specialized food programming
Through chef-driven, customized solutions, we work hand in hand with our clients to design personalized, people-centric food programs that prioritize well-being, community, sustainability, and innovation.
Key Purpose
The Cook is responsible for efficiently and accurately completing prep lists, tasks, and food preparation for various meal periods, including breakfast, lunch, dinner, and special/catered events. While the core responsibilities are outlined below, ISS/Guckenheimer may assign additional duties based on business needs and client requirements.
Success Criteria
- Maintain a clean and organized kitchen, ensuring a safe environment for employees and guests.
- Adhere to Workplace Safety guidelines, policies, and standard operating procedures (SOPs) daily.
- Follow all Food Safety protocols and regulations.
- Comply with HACCP guidelines and procedures.
- Meet all internal audit standards and requirements.
- Safely operate large-volume culinary equipment, including slicers, mixers, food processors, blenders, and choppers.
- Possess at least one year of professional cooking experience or an equivalent culinary education.
Key Responsibilities
- Clock in and out for shifts and breaks as required.
- Deliver the highest quality service in accordance with ISS/Guckenheimer and client standards.
- Utilize proper food preparation techniques in compliance with federal, state, and local regulations.
- Demonstrate basic cooking and prep skills relevant to assigned tasks.
- Follow NetMenu recipes and production sheets as directed by leadership (LC, SC, or Executive Chef).
- Maintain a clean and sanitized work area, following company and regulatory procedures.
- Notify management of ingredient discrepancies, equipment issues, or safety concerns.
- Attend daily meetings as required.
- Perform other duties as assigned.
Physical Demands & Work Environment
- Remain standing for extended periods (up to 8 hours).
- Reach, bend, stoop, push, pull, and lift items up to 35 pounds regularly.
- Utilize team lift techniques, carts, and other assistance when handling heavy loads.
- Adhere to the company dress code at all times.
- Work efficiently under pressure and tight deadlines, particularly during peak service periods.
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