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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $49,100.00 - $66,200.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Paid Time Off
401k plan
Free Meals
Paid holidays
Job Description
Flagship Culinary Services is a dedicated food service management company that partners with businesses to provide exceptional dining experiences for employees and visitors alike. We pride ourselves on crafting delicious and nutritious meals made from scratch, placing a strong emphasis on sourcing local and organically grown ingredients. Our expertise spans various food service models, including full-service cafes and customized culinary concepts, enabling us to meet the unique needs of diverse client environments. Operating at the intersection of culinary innovation and operational excellence, Flagship Culinary Services is committed to elevating workplace dining by fostering passion, creativity, and customer satisfaction.
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Job Requirements
- Minimum 4 years of applicable culinary experience
- previous Sous Chef experience preferred
- 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
- authorized to work in the U.S.
Job Qualifications
- Excellent culinary skills and experience with high volume production and large batch cooking
- knowledge of food and catering trends with a focus on quality, sanitation, food cost controls and presentation
- experience with menu planning and recipe development
- strong communication, multi-tasking and problem-solving skills
- sense of urgency and ability to work and lead a team within a safe manner
- culinary school graduate or college degree
- solid track record of success in previous management role
Job Duties
- Provide the best customer service in a courteous, fast and efficient manner
- accommodate all requests and special needs for guests and clients
- lead the kitchen and maintain a high level of service
- set the tone for your team including Jr. Sous, Prep and Line Cooks, Food Receivers, Dishwashers and Front of House representatives
- develop and test recipes and new techniques
- create daily-changing menus for breakfast, lunch and dinner
- oversee food production according to recipe, inventory procedures and safety standards
- supervise all kitchen personnel and manage their shift assignments and scheduling, training and professional development, performance reviews, and disciplinary actions
- communicate effectively with vendors, management and staff to ensure efficient operations
- maintain food quality standards including inventory and ordering, food storage and rotation, and 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 per OSHA, HACCP, and Department of Public Health guidelines
- set operational goals and follow-up plans for the work unit
- conduct monthly food, safety, sanitation and facility reviews to improve cafe standards
- handle administrative tasks including emails, paperwork, management meetings, safety observations, leadership trainings, and interviews
- perform other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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