Jr. Sous Chef

Organization Background

Flagship Culinary Services helps some of the worlds 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.

The Vision: Bring the world closer together.

Job Perks and Benefits

• AM Monday - Friday schedule with weekends off
• 12 paid holidays
• Medical vision and dental coverage
• Competitive pay
• 401k with employer match
• On-the-job training toadvance in your position
• Free meals and snacks during your shift

Key Responsibilities

• Responsible for achieving company objectives and goals.
• Foster and promote the Flagship brand and values within the clients culinary culture.
• Promote and ensure that all staff is adhering to Flagships 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 Companys Key Performance Indicators (i.e. safety staffing levels attrition etc.).
• Follow standard operation procedures set by the company.
• Manage assigned staff including scheduling Workday time clock activity and performance.
• 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.
• Ability to 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 passing Health Department audits with a minimum of 90% or equivalent and training staff on proper sanitation guidelines.
• Prepare food items consistently by adhering to standards with portion sizes quality standards and kitchen rules policies and procedures.
• Interview new team members with consideration of Flagship 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.
• Demonstrate excellent verbal communication skills with the ability to adjust communication style based on the audience.
• Exhibit excellent culinary skills.
• Lead by example in all aspects of work.
• Manage multiple tasks and projects consistently and effectively.
• Ability to understand and speak Spanish is a plus but not required.
• Possess mid to high-level proficiency in Microsoft Office ERP systems and any other software used by Flagship.
• Stay organized prioritize tasks and manage a busy schedule efficiently.
• Safely handle kitchen equipment and tools.
• Display strong interpersonal and organizational skills.
• Utilize knife skills in a fast efficient and safe manner.
• Maintain a strong sense of urgency.
• Present a professional appearance at all times.
• Move freely throughout the café and kitchen as needed.
• Perform high-volume production and large-batch cooking.
• Demonstrate strong leadership skills.
• Work effectively with and support union employees collaborating with union representatives when applicable.
• Delegate tasks and hold others accountable for achieving results within designated timelines.
• Show strong ability to influence and drive positive change.
• Maintain comprehensive knowledge of kitchen layout and equipment usage.

Education and Work Experience

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

Requirements

• Must have and maintain an active Management Level Food Handlers Certification (ServSafe) and adhere to local food handler requirement. Consistently perform all duties in a responsible and efficient manner.

Work Environment

The work environment for includes the following large kitchen environment elements and exposures.

The noise level in the work environment is moderate to high noise level. The job operates in a corporate kitchen. Fast paced office environment when working in the café office. Fast paced kitchen frequently changing environment in which interruptions are considered normal. Work environment involved constant exposure to working with chemicals. Work environment entails constant exposure to food allergens such as milk egg nuts fish shellfish wheat and soy. High sense of urgency. Slippery/uneven surfaces may be encountered. Frequently moving from cold freezer to normal kitchen environment.

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 while moving and using food carts cooking equipment etc. Constant use of hands while prepping and cooking food. Constant repetitive hand motion while grasping food cooking and utilizing equipment Occasional repetitive hand motion when pushing/pulling food racks carts etc. Constant Lifting and carrying items weighing up to 20 lbs. Occasional lifting and carrying items frequently weighing between 21lbs - 40 lbs. Items weighing over 40 lbs. must be carried by two (2) people. Job requires frequent reaching across surface above shoulders and outwards Good or corrective vision is required to safely perform all duties. Frequent standing walking bending and twisting are required to perform cooking and food prep duties. Squatting and kneeling mat be required. Good balance required to safely perform all assigned tasks. Neck flexion and usage will be constant while performing assigned tasks. Environmental demands: hot surfaces such as ovens stoves etc. Use of step ladders. Greasy and wet floors. Fumes from burnt oils and greases.