Sous Chef - Corporate Dining

Flagship Culinary Services is seeking an experienced Sous Chef to run 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.

Job Perks and Benefits

• Monday-Friday schedule, 6:00am - 2:30pm with weekends off
• 13 paid holidays
• Full medical, vision and dental coverage
• Competitive pay
• 401k with employer match
• On-the-job training to advance in your position
• Free meals and snacks during your shift

Key Responsibilities

• Customer Service: provide the best 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, you must 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 café’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
• Other duties as assigned

Knowledge and Skills

• Excellent culinary skills and experience with high volume production and large batch cooking
• Knowledge of food and catering trends with a focus on quality, sanitation, food cost controls and presentation
• Experience with menu planning and recipe development
• Strong communication, multi-tasking and problem-solving skills
• Sense of urgency and ability to work and lead a team within a safe manner

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

Pay: $85,000.00 - $90,000.00 per year

Benefits

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

People with a criminal record are encouraged to apply

Experience

• Culinary: 4 years (Required)
• Sous Chef: 2 years (Preferred)

Work Location: In person