Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $72,000.00
Work Schedule
Standard Hours
Day Shifts
Weekend Shifts
Benefits
Medical insurance
Vision Insurance
Dental Insurance
Paid holidays
competitive pay
401k with employer match
On-the-job training
Free meals and snacks during shifts
Job Description
Flagship Culinary Services is a leading provider of high-quality dining experiences, catering to some of the world’s largest high-tech companies. Our commitment lies in enhancing corporate dining through culinary excellence, emphasizing scratch-made, nutritious food prepared from locally sourced and organic ingredients. Known for our innovative approach and dedication to quality, Flagship Culinary Services creates welcoming cafe environments that foster collaboration and learning, making each workday dynamic and engaging. As a company, we prioritize employee growth and work-life balance, ensuring schedules that promote personal time and professional advancement.
The role of a Junior Sous Chef at Flagship Culinary Services is... Show More
The role of a Junior Sous Chef at Flagship Culinary Services is... Show More
Job Requirements
- Must have and maintain an active Management Level Food Handlers' Certification (ServSafe) and adhere to local food handler requirement
- Consistently perform all duties in a responsible and efficient manner
Job Qualifications
- Culinary degree preferred but not required
- 3-5 years experience of kitchen management in a full service, moderate to high volume restaurant or equivalent
- Demonstrate excellent verbal communication skills with the ability to adjust communication style based on the audience
- Exhibit excellent culinary skills
- Lead by example in all aspects of work
- Manage multiple tasks and projects consistently and effectively
- Possess mid to high-level proficiency in Microsoft Office, ERP systems, and any other software used by Flagship
- Stay organized, prioritize tasks, and manage a busy schedule efficiently
- Display strong interpersonal and organizational skills
- Utilize knife skills in a fast, efficient, and safe manner
- Maintain a strong sense of urgency
- Present a professional appearance at all times
- Demonstrate strong leadership skills
- Work effectively with and support union employees, collaborating with union representatives when applicable
- Delegate tasks and hold others accountable for achieving results within designated timelines
- Show strong ability to influence and drive positive change
- Maintain comprehensive knowledge of kitchen layout and equipment usage
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 such as safety, staffing levels, and attrition
- Follow standard operation procedures set by the company
- Manage assigned staff including scheduling, Workday time clock activity, and performance
- 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
- Ability to 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, passing Health Department audits with a minimum of 90% or equivalent, and training staff on proper sanitation guidelines
- Prepare food items consistently by adhering to standards with portion sizes, quality standards, and kitchen rules, policies, and procedures
- Interview new team members with consideration of Flagship values and culture
- Perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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