Jr. Sous Chef

t'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.

Check out a day in the life of a Jr. Sous Chef here

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.

Our cafés 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.

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.

• Monday-Friday schedule, with weekends off
• 11 paid holidays
• Full 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

Bring the world closer together.

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.

• 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, to including scheduling Workday 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, to demonstrate appropriate behaviors.
• Responsible for production according to recipes/directions.
• Sets, manage and follow 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 to specified standards, passing Health Department audits with a minimum of 90% or…