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 rate or 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.
The Vision: Bring the world closer together.
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.

KNOWLEDGE AND SKILLS

• Follows safety and sanitation procedures with all guidelines from OSHA and Department of Health
• Excellent verbal skills with an ability to adjust communication style to suit the audience
• Excellent culinary skills
• Lead by example
• Ability to manage multiple tasks and projects on a consistent basis
• Ability to understand and speak Spanish is a plus but not required
• Mid to high level skill in navigation/use of common work programs including Microsoft Office, ERP, and other Flagship systems
• Ability to stay organized, prioritized and manage a busy schedule
• Ability to handle kitchen equipment and tools safely
• Strong interpersonal and organizational skills
• Utilization of knife skills in a fast, efficient and safe manner
• Sense of urgency
• Professional appearance
• Ability to move throughout the café and kitchen
• High volume production & large batch cooking
• Strong leadership skills
• Ability to work with and support union employees and collaborate with union representatives if applicable
• Able to delegate work and hold others accountable for achieving needed results within designated timelines
• Strong ability to influence positive change
• Know where things are 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 position
• Solid track record of success in previous assignments demonstrating upward career tracking
• 3–5 years of experience managing a kitchen 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 requirements
• Consistently perform all duties in a responsible and efficient manner

Experience:

• Kitchen management: 3 years (Required)
• full-service, moderate‑ to high‑volume : 3 years (Required)
• Microsoft Office: 1 year (Preferred

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
• Maintains 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 [i.e., safety, staffing levels, attrition, etc.]
• Follows standard operation procedures set by the company
• Manages assigned staff, including scheduling Kronos time clock activity and performance
• Communicates job expectations to hourly employees; planning, monitoring, and appraising job results; coaching, counseling, and disciplining employees; developing, coordinating, and enforcing systems, policies, procedures, and productivity standards
• Continuously seeks opportunities to improve the customer experience
• Encourages and builds mutual trust, respect, and cooperation among team members
• Ability to work well under pressure in a fast-paced environment
• Serves as a role model for hourly employees by demonstrating appropriate behaviors
• Responsible for production according to recipes/directions
• Sets, manages and follows up on prep and production goals
• Maintains food quality standards for the café
• Oversees all phases of food procurement, production and service, including inventory, ordering, storage/rotation, food preparation, recipe adherence, plate presentation, service and production time standards
• Conducts daily line checks, food reviews and recipes of the day
• Ensures that clear feedback is provided to the entire kitchen team
• Ensures 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
• Prepares food items consistently by adhering to standards with portion sizes, quality standards and kitchen rules, policies, and procedures
• Able to interview new team members considering our values and culture
• Other duties as assigned

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: $70,000.00 - $80,000.00 per year

Benefits:

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

Experience:

• Kitchen management: 3 years (Required)
• full-service, moderate‑ to high‑volume : 3 years (Required)
• Microsoft Office: 1 year (Preferred)

License/Certification:

• ServeSafe Manager Card (Required)

Work Location: In perso