AM Jr. Sous Chef

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.

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

Job Summary

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.

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.

Benefits/Perks:

• No Weekends
• Monday to Friday
• Snacks and meals provided during shifts
• Medical, Dental, and Vision Insurance
• 12 paid holidays
• 401K with match
• Vacation and Sick days

Essential Functions

• 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 (e.g., safety, staffing levels, attrition, etc.).
• Follow standard operation procedures set by the company.
• Manage assigned staff, including scheduling, Kronos time clock activity, and performance tracking.
• 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.
• 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 and passing Health Department audits with a minimum of 90% (or equivalent), and train staff on proper sanitation guidelines.
• Prepare food items consistently by adhering to standards regarding portion sizes, quality, and kitchen rules, policies, and procedures.
• Interview new team members with regard to values and culture.
• Perform other duties as assigned.

Knowledge and Skills

• Follow safety and sanitation procedures in accordance with OSHA and Department of Health guidelines.
• Exhibit excellent verbal communication skills with the ability to adjust style to suit the audience.
• Demonstrate excellent culinary skills.
• Lead by example.
• Manage multiple tasks and projects consistently.
• Ability to understand and speak Spanish is a plus but not required.
• Possess mid to high level skill in common programs (e.g., Microsoft Office, ERP systems, and other Flagship business tools).
• Stay organized, prioritize tasks, and manage a busy schedule.
• Handle kitchen equipment and tools safely.
• Demonstrate strong interpersonal and organizational skills.
• Utilize knife skills in a fast, efficient, and safe manner.
• Exhibit a strong sense of urgency.
• Maintain a professional appearance.
• Move efficiently throughout the café and kitchen.
• Demonstrate high-volume production and large-batch cooking capabilities.
• Exhibit strong leadership skills.
• Ability to work with and support union employees and collaborate with union representatives (if applicable).
• Delegate work and hold others accountable for results within designated timelines.
• Strong ability to influence positive change.
• Know where everything is in the kitchen and how to use the equipment.

Education and Work Experience

• Culinary Degree (preferred but not required).
• Exemplary record of attendance, safety, and performance in previous positions.
• Solid track record of success in previous assignments demonstrating upward career growth.
• 3–5 years' experience in kitchen management in a full-service, moderate- to high-volume restaurant or equivalent.

Work Environment

• Work in a large kitchen environment with moderate to high noise levels.
• Operate in a corporate kitchen and fast-paced office within the café.
• Work in a fast-paced kitchen with frequent interruptions considered normal.
• Experience constant exposure to cleaning chemicals.
• Work around food allergens such as milk, egg, nuts, fish, shellfish, wheat, and soy.
• Maintain a high sense of urgency.
• Occasionally traverse slippery or uneven surfaces.
• Frequently move between cold freezer areas and normal kitchen environment.

Requirements

• Must have and maintain an active Management Level Food Handlers' Certification (ServSafe) and adhere to local food handler requirements.
• Consistently perform all duties responsibly and efficiently.

Physical Demands

• Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. ​
• Constant use of hands for moving food carts, cooking equipment, prepping, and cooking.
• Occasional repetitive motion when pushing/pulling food racks or carts.
• Constant lifting and carrying items up to 20 lbs.
• Occasional lifting and carrying items between 21–40 lbs (items over 40 lbs require two people).
• Frequent reaching across surfaces, above shoulders, and outward.
• Good or corrective vision required.
• Frequent standing, walking, bending, twisting, squatting, and kneeling.
• Good balance required for safe task performance.
• Constant neck flexion during preparation tasks.

Environmental Conditions

• Exposure to hot surfaces (ovens, stoves, etc.).
• Use of step ladders.
• Work on greasy and wet floors.
• Exposure to fumes from burnt oils and greases.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Job Type: Full-time

Pay: $70, $80,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Vision insurance

Experience:

• Kitchen Management: 3 years (Required)
• Moderate- to high-volume restaurant or equivalent : 3 years (Required)
• Microsoft 365: 1 year (Preferred)

License/Certification:

• ServeSafe Manager card (Required)

Work Location: In person