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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $82,500.00 - $93,500.00
Work Schedule
Standard Hours
Weekend Shifts
Benefits
Monday-Friday schedule
Weekends off
11 paid holidays
full medical coverage
dental coverage
vision coverage
competitive pay
401k with employer match
On-the-job training
Free meals and snacks
Job Description
Flagship Culinary Services is a premier provider of high-quality dining experiences dedicated to helping companies create exceptional food environments for their employees and visitors. Known for their commitment to using fresh, local, and organically grown ingredients, Flagship Culinary Services offers a variety of food service setups, including full-service cafes and customized food concepts tailored to meet each client's unique needs. The company thrives on passion, collaboration, and customer focus, creating vibrant food spaces where culinary innovation and outstanding service come together to enhance the workplace experience.
Flagship Culinary Services is currently seeking an experienced Sous Chef to manage a mid-... Show More
Flagship Culinary Services is currently seeking an experienced Sous Chef to manage a mid-... Show More
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
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 safely
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 team and maintain a high level of service
- develop and test recipes and create daily-changing menus
- oversee food production according to recipes, inventory procedures and safety standards
- supervise kitchen personnel including scheduling, training and performance reviews
- communicate effectively with vendors, management and staff
- maintain food quality standards with inventory management and line checks
- collaborate in hiring and growing kitchen staff
- maintain kitchen safety and sanitation standards
- set operational goals and conduct food, safety and sanitation reviews
- manage administrative tasks like emails, meetings and trainings
- perform other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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