Executive Chef

4 weeks ago

Menlo Park, California, United States Flagship Facility Services Full time
Job Summary

Flagship Culinary Services is seeking an experienced Sous Chef to lead a mid-size, employee cafe for our Client, the largest social media company in the world.

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

Key Responsibilities
  • Customer Service : Provide exceptional customer service in a courteous, fast and efficient manner. Accommodate all requests and special needs for guests and Clients.
  • Lead : As the leader of the kitchen, maintain a high level of service for our Client and set the tone for your team of Jr. Sous, Prep and Line Cooks, Food Receivers, Dishwashers and Front of House representatives.
  • Create : Develop and test recipes and new techniques and create daily-changing menus that you and your team will execute for breakfast, lunch and dinner.
  • Oversee Production : Responsible for your cafe's food production according to recipe, inventory procedures and safety standards. Oversee all phases of food procurement, production and service.
  • Manage : Supervise all kitchen personnel and manage their shift assignments and scheduling, training and professional development, performance reviews, disciplinary actions and more.
  • Communicate : Effectively communicate with vendors, management and staff to ensure efficient operations without issue.
  • Quality Check : Maintain food quality standards, keeping up with inventory and ordering, food storage and rotation and conduct daily line checks, taste tests and more.
  • Hire : Work with staffing recruiter to select and hire appropriate kitchen staff to grow your team.
  • Safety : Maintain a clean and organized kitchen and workspace, in all service areas. Follow all safety and sanitation procedures within set guidelines from OSHA, HACCP and Department of Public Health and Risk Management - and ensure your team is following guidelines as well.
  • Operations : Set operational goals and follow-up plans for the work unit; conduct monthly food, safety, sanitation and facility reviews to improve cafe standards and correct deficiencies.
  • Administrative : Set time for emails, paperwork, management meetings, safety observations, leadership trainings, interviews and more.
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.
  • Sous Chefs must have and maintain an active Food Handlers Card, as required by the California Health Department.

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