Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $85,000.00
Work Schedule
Standard Hours
Weekend Shifts
Benefits
Medical insurance
Vision Insurance
Dental Insurance
Paid Time Off
401k plan
Employer matching
Free Meals
Job Description
Flagship Culinary Services is a renowned food service company committed to delivering exceptional dining experiences to employees and visitors alike. With a strong emphasis on high-quality, scratch-made meals utilizing local and organically grown ingredients, Flagship Culinary Services stands out for its dedication to culinary excellence and sustainable sourcing. The company caters to a diverse range of food service setups—including full-service cafes and tailored food concepts—that meet the dynamic needs of its clients. Flagship Culinary Services prides itself on fostering an inclusive and collaborative workplace guided by passion, customer focus, and a strong belief in the value its team members bring... Show More
Job Requirements
- minimum 4 years of applicable culinary experience
- culinary school graduate or college degree
- solid track record of success in previous management role
- must have and maintain an active food handlers card as required by the california health department
Job Qualifications
- culinary school graduate or college degree
- minimum 4 years of applicable culinary experience
- previous sous chef experience preferred
- solid track record of success in previous management role
- excellent culinary skills with experience in high volume production and large batch cooking
- knowledge of food and catering trends focusing on quality sanitation food cost controls and presentation
- experience with menu planning and recipe development
- strong communication multi-tasking and problem-solving skills
- ability to work and lead a team safely with a sense of urgency
Job Duties
- provide the best customer service in a courteous fast and efficient manner
- accommodate all requests and special needs for guests and clients
- maintain a high level of service and set the tone for your team of junior sous prep and line cooks food receivers dishwashers and front of house representatives
- develop and test recipes and new techniques and create daily-changing menus for breakfast lunch and dinner
- oversee food production according to recipe inventory procedures and safety standards
- manage kitchen personnel shift assignments scheduling training professional development performance reviews and disciplinary actions
- communicate effectively with vendors management and staff to ensure efficient operations
- maintain food quality standards keep up with inventory and ordering food storage and rotation conduct daily line checks and taste tests
- work with staffing recruiter to select and hire appropriate kitchen staff
- maintain a clean and organized kitchen and workspace following all safety and sanitation procedures
- set operational goals and conduct monthly food safety sanitation and facility reviews
- allocate time for emails paperwork management meetings safety observations leadership trainings interviews and other administrative duties
- perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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