Junior Sous Chef

Sunnyvale, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $70,000.00 - $80,000.00

Benefits

No Weekends

Monday to Friday; 5:30am - 3:30pm

Snacks and meals provided during shifts

Medical insurance

Dental Insurance

Vision Insurance

12 paid holidays

401k with match

vacation and sick days

Job Description

Flagship Culinary Services is a distinguished culinary management company that partners with some of the world’s leading high-tech firms to deliver exceptional dining experiences. Known for its commitment to quality and innovation, Flagship Culinary Services emphasizes made-from-scratch meals prepared with locally sourced and organic ingredients. The company places a strong focus on passion, customer service, and fostering a collaborative and learning-oriented work environment. Employees here thrive in a culture that values dedication and the thrill of working in fast-paced, dynamic cafe settings where every day brings new challenges and opportunities for growth.

The Jr. Sous Chef role at Flagship Culi... Show More

Job Requirements

Must have and maintain an active Management Level Food Handlers' Certification (ServSafe) and adhere to local food handler requirements
Consistently perform all duties responsibly and efficiently

Job Qualifications

Culinary degree (preferred but not required)
Exemplary record of attendance, safety, and performance in previous positions
Solid track record of success in previous assignments demonstrating upward career growth
3-5 years’ experience in kitchen management in a full-service, moderate- to high-volume restaurant or equivalent
Follow safety and sanitation procedures in accordance with OSHA and Department of Health guidelines
Exhibit excellent verbal communication skills with the ability to adjust style to suit the audience
Demonstrate excellent culinary skills
Lead by example
Manage multiple tasks and projects consistently
Possess mid to high level skill in common programs (e.g., Microsoft Office, ERP systems, and other Flagship business tools)
Stay organized, prioritize tasks, and manage a busy schedule
Handle kitchen equipment and tools safely
Demonstrate strong interpersonal and organizational skills
Utilize knife skills in a fast, efficient, and safe manner
Exhibit a strong sense of urgency
Maintain a professional appearance
Demonstrate high-volume production and large-batch cooking capabilities
Exhibit strong leadership skills
Ability to work with and support union employees and collaborate with union representatives (if applicable)
Delegate work and hold others accountable for results within designated timelines
Strong ability to influence positive change
Know where everything is in the kitchen and how to use the equipment

Job Duties

Responsible for achieving company objectives and goals
Foster and promote the Flagship brand and values within the client's culinary culture
Promote and ensure that all staff is adhering to Flagship's safety culture
Maintain a safe working environment by using food handling skills and proper food safety guidelines
Develop and maintain an employee engagement program that is based on Flagship core values
Partner with upper management and HR for guidance regarding corrective actions, reviews and employee issues
Responsible for consistently meeting the Company’s Key Performance Indicators (e.g., safety, staffing levels, attrition, etc.)
Follow standard operation procedures set by the company
Manage assigned staff, including scheduling, Kronos time clock activity, and performance tracking
Communicate job expectations to hourly employees
plan, monitor, and appraise job results
coach, counsel, and discipline employees
develop, coordinate, and enforce systems, policies, procedures, and productivity standards
Continuously seek opportunities to improve the customer experience
Encourage and build mutual trust, respect, and cooperation among team members
Work well under pressure in a fast-paced environment
Serve as a role model for hourly employees, demonstrating appropriate behaviors
Responsible for production according to recipes/directions
Set, manage, and follow up on prep and production goals
Maintain food quality standards for the café
Oversee all phases of food procurement, production and service including inventory, ordering, storage/rotation, food preparation, recipe adherence, plate presentation, service, and production time standards
Conduct daily line checks, food reviews, and recipes of the day
Ensure that clear feedback is provided to the entire kitchen team
Ensure the cleanliness of the kitchen by maintaining specified standards and passing Health Department audits with a minimum of 90% (or equivalent), and train staff on proper sanitation guidelines
Prepare food items consistently by adhering to standards regarding portion sizes, quality, and kitchen rules, policies, and procedures
Interview new team members with regard to values and culture
Perform other duties as assigned

Job Location

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