AM Junior Sous Chef — San Francisco

We're looking for an AM Junior Sous Chef to join Flagship Culinary Services, a team that supports some of the world’s largest high-tech companies by delivering high quality dining experiences. The pay rate for this position is $80,000 per year. You will work in a corporate kitchen environment with a Monday–Friday schedule, 6:00am - 2:30pm, and weekends off.

You will be part of a fast-paced café that emphasizes made-from-scratch cooking with local and organically grown ingredients. This position participates in hiring, training, employee development and performance evaluations, and the Jr. Sous serves as a hands-on leader who helps the team meet production and quality standards.

Our Jr. Sous enjoy set schedules, weekends off, and on-the-job training to advance their culinary careers.

The role includes responsibilities such as managing assigned staff (including Kronos time clock activity), communicating job expectations, coaching and disciplining when necessary, and enforcing systems, policies and productivity standards.

You will set, manage and follow up on prep and production goals, oversee all phases of food procurement, production and service (inventory, ordering, storage/rotation, recipe adherence, plate presentation, service and production time standards), and conduct daily line checks and food reviews.

Safety and sanitation are critical.

You must follow OSHA and Department of Health guidelines, maintain a safe working environment, train staff on proper sanitation, and help the café pass Health Department audits with a minimum of 90% (or equivalent). The position requires excellent culinary skills, knife skills, high volume production and large batch cooking ability, and a sense of urgency while remaining professional and organized.

Education, certification and experience expectations are specific: a Culinary Degree is preferred but not required. Candidates should have an exemplary record of attendance, safety and performance and a solid track record of success demonstrating upward career progression. The role requires 3-5 years' experience of kitchen management in a full service, moderate to high volume restaurant or equivalent.

You must have and maintain an active Management Level Food Handlers' Certification (Serv. Safe) and adhere to local food handler requirements.

We use common workplace software and systems, so mid- to high-level skill in Microsoft Office and ERP systems (and any other programs used by Flagship) is expected. Excellent verbal communication is important and the ability to adjust style to suit the audience is valuable; the ability to understand and speak Spanish is a plus but not required.

Strong leadership, the ability to delegate and hold others accountable, and experience working with and supporting union employees and collaborating with union representatives (if applicable) are also part of the role.

Benefits and other details are part of the position: 13 paid holidays, full medical, vision and dental coverage, competitive pay, 401(k) with employer match, on-the-job training to advance, and free meals and snacks during shifts.

The work environment is a corporate kitchen with moderate to high noise, frequent exposure to chemicals and food allergens (milk, egg, nuts, fish, shellfish, wheat and soy), hot surfaces, greasy or wet floors, and frequent movement between cold freezers and normal kitchen areas.

Physical demands include frequent standing, walking, bending, lifting up to 20 lbs regularly, occasional lifting between 21-40 lbs (items over 40 lbs must be carried by two people), constant use of hands, and good or corrected vision.

Flagship is an equal opportunity employer and will consider qualified applicants with criminal histories consistent with applicable law. Reasonable accommodations under the Americans with Disabilities Act may be made to enable individuals with disabilities to perform the essential functions of the job. Authorized to work in the U.S.