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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $56,900.00 - $76,800.00
Work Schedule
Standard Hours
Weekend Shifts
Benefits
Monday-Friday schedule
Weekends off
11 paid holidays
full medical coverage
Vision Insurance
Dental Insurance
competitive pay
401k with employer match
On-the-job training
Free meals and snacks
Job Description
Flagship Culinary Services is a renowned foodservice management company dedicated to elevating the dining experiences of employees and visitors across various organizations. Renowned for its commitment to quality, Flagship Culinary Services specializes in delivering freshly made, nutritious, and delicious meals with an emphasis on using local and organically grown ingredients wherever possible. The company caters to a wide range of food service formats, including full-service cafes, customized culinary concepts, and high-volume dining outlets for industry-leading clients. Their focus is on fostering a passionate food culture that emphasizes customer satisfaction, innovation, and sustainable sourcing, making them a leader in the hospitality... 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
- authorized to work in the U.S.
Job Qualifications
- Excellent culinary skills with experience in high volume production and large batch cooking
- knowledge of food and catering trends focusing on quality, sanitation, food cost controls and presentation
- experience with menu planning and recipe development
- strong communication, multitasking and problem-solving abilities
- ability to lead a team safely and effectively
- previous management experience
- culinary school graduate or college degree
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 kitchen operations maintaining high service levels and setting team tone
- develop and test recipes and create daily-changing menus
- oversee food production, procurement, and inventory procedures ensuring safety and quality
- supervise kitchen personnel including scheduling, training, performance reviews, and disciplinary actions
- communicate effectively with vendors, management and staff to ensure smooth operations
- maintain food quality standards, conduct line checks and taste tests
- work with staffing recruiter to select and hire kitchen staff
- maintain kitchen cleanliness and ensure compliance with safety and sanitation regulations
- set operational goals and conduct food, safety and facility reviews
- handle administrative tasks including emails, meetings, safety observations and leadership trainings
- perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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