Executive Sous Chef

Flagship Culinary Services is a leading food service management company dedicated to delivering exceptional dining experiences for corporate clients. Specializing in high-quality culinary services, Flagship provides customized food solutions that focus on nutritional value, freshness, and local and organic ingredients. The company prides itself on operating diverse dining formats, including full-service cafeterias, cafes, and unique food concepts tailored to suit each client’s needs. Currently, Flagship Culinary Services is partnering with the world's largest social media company, managing its extensive cafeteria operation and multiple cafe concepts. This collaboration exemplifies Flagship’s commitment to creating vibrant culinary environments that keep pace with evolving dining trends while emphasizing sustainability and employee satisfaction.

The Executive Sous Chef role at Flagship Culinary Services is a highly responsible and influential leadership position. Reporting directly to senior culinary management, the Executive Sous Chef will run a large cafeteria and oversee associated cafe concepts in a dynamic, high-volume setting. This position involves managing an experienced team that includes sous chefs, junior sous chefs, prep and line cooks, food receivers, dishwashers, and front-of-house representatives. The role demands a strong culinary expert with a passion for innovation and quality, who can also lead and inspire a team to achieve excellence in food production and service.

Key responsibilities include the creation and testing of recipes along with the development of daily changing menus that cater to breakfast, lunch, and dinner services. The Executive Sous Chef will ensure the highest standards of food quality, safety, presentation, and efficiency throughout the service of thousands of meals daily. Additionally, the role requires overseeing procurement, food production, inventory control, sanitation standards, and adherence to health and safety regulations such as OSHA, HACCP, and local public health mandates. The Executive Sous Chef will also manage administrative functions ranging from scheduling, performance evaluation, training, hiring, and staff development to maintaining effective communication with vendors and management.

This position offers a Monday through Friday schedule from 5:30 AM to 3:00 PM with no weekend work, complementing a healthy work-life balance. Employees enjoy competitive compensation, 12 paid holidays, full medical, vision, and dental benefits, a robust 401k plan with employer match, and perks such as free meals and snacks during shifts. Flagship Culinary Services values creating an inclusive and supportive work environment where culinary professionals can grow their careers by working with enthusiastic and skilled teams. This opportunity is perfect for culinary leaders seeking to apply their skills in a fast-paced, multi-unit cafeteria setting while fostering creativity and operational excellence.