Junior Sous Chef - Flagship Facility Services, Inc.

It's fun to work in a company where people truly BELIEVE in what they're doing!

We're committed to bringing passion and customer focus to the business.

Benefits/Perks

• No Weekends
• Monday to Friday; 12:30 PM - 9:30 PM
• Snacks and meals provided during shifts
• Medical, Dental, and Vision Insurance
• 11 paid holidays
• 401K with match
• Vacation and Sick days
• Long Term Disability

The pay rate or range for this position is: $70,000 to $80,000 per year

Flagship Culinary Services helps some of the world’s largest high-tech companies provide high quality dining experiences for their employees, clients and visitors. Our highly qualified staff support our culinary program in preparing tasty and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients.

Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Jr. Sous enjoy a work/life balance with a set schedule, weekends off and on-the-job-training for continuing your career in the culinary field.

Job Responsibilities

• Lead, mentor, and manage kitchen staff; communicate job expectations and provide coaching, counseling, and disciplinary actions
• Ensure food safety and sanitation standards are followed, maintaining compliance with OSHA and Department of Health guidelines
• Manage food preparation and production according to recipes, portion sizes, and quality standards
• Oversee inventory, ordering, storage, and rotation of ingredients, ensuring adherence to food safety guidelines
• Conduct daily line checks and food reviews, ensuring consistent quality
• Foster a culture of teamwork, safety, and adherence to Flagship’s core values
• Handle employee scheduling, Kronos time management, and performance reviews
• Collaborate with HR and upper management on employee issues, corrective actions, and reviews
• Continuously seek ways to improve the customer dining experience
• Ensure cleanliness and organization of the kitchen, maintaining health department standards (90% or higher on audits)
• Serve as a role model, demonstrating appropriate behaviors and professionalism to hourly employees
• Monitor and meet company Key Performance Indicators (KPIs) such as safety, staffing, and attrition
• Delegate tasks, set production goals, and follow up on progress to meet deadlines

Requirements

• 3-5 years of kitchen management experience in a high-volume setting
• Culinary degree preferred (not required)
• Strong leadership, organizational, and communication skills
• Active Management Level Food Handler’s Certification (ServSafe)
• Ability to handle physical demands (lifting up to 40 lbs) and work in a fast-paced kitchen

Work Environment

• Corporate kitchen with moderate to high noise levels
• Exposure to food allergens and chemicals
• Frequent movement between cold and warm environments
• Fast-paced with frequent interruptions and high urgency

About

Flagship Culinary Services helps some of the world’s largest high-tech companies provide high quality dining experiences for their employees, clients and visitors. Our highly qualified staff support our culinary program in preparing tasty and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. This position is participating in decisions such as hiring, training and employee development and performance evaluations