AM Jr Sous Chef

AM Jr Sous Chef — Fremont

It's fun to work in a company where people truly BELIEVE in what they're doing. Flagship Culinary Services helps some of the world’s largest high-tech companies provide high quality dining experiences for employees, clients and visitors, and this AM Jr Sous Chef role is an important part of that effort. The pay rate or range for this position is: $75,000 to 85,000.

We operate in a corporate kitchen at 6520 Kaiser Dr in Fremont, CA. You will generally work Monday to Friday, 5:30AM-3:30PM, with no weekends. Snacks and meals are provided during shifts. Benefits include Medical, Dental, and Vision Insurance, 12 paid holidays, 401K with match, plus vacation and sick days.

This role participates in decisions such as hiring, training, employee development and performance evaluations. Our cafés are fast-paced and welcoming, with collaboration and learning emphasized. Jr. Sous enjoy a set schedule, weekends off, and on-the-job training to continue a career in the culinary field.

You will be responsible for achieving company objectives and fostering the Flagship brand and values in the client’s culinary culture. You will promote and ensure staff adherence to Flagship’s safety culture and proper food handling guidelines, and you will develop and maintain an employee engagement program based on Flagship core values.

Partnering with upper management and HR for guidance on corrective actions, reviews and employee issues will be part of your duties.

Expect to manage assigned staff including scheduling, kronos time clock activity and performance. You will communicate job expectations to hourly employees, plan and appraise results, coach and discipline when necessary, and enforce systems, policies, procedures and productivity standards.

Continuously seek opportunities to improve the customer experience and encourage mutual trust, respect and cooperation among team members.

Production duties include preparing food items consistently according to recipes and directions, setting and following up on prep and production goals, maintaining food quality standards for the café and overseeing all phases of food procurement, production and service: 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 and ensure clear feedback is provided to the entire kitchen team. Maintain kitchen cleanliness to specified standards and train staff on proper sanitation guidelines; Health Department audits should be passed with a minimum of 90% or equivalent.

Follow all safety and sanitation procedures with OSHA and Department of Health guidelines. You will serve as a role model for hourly employees and must be able to work well under pressure in a fast-paced environment.

Experience, education and certifications required or preferred

• 3-5 years’ experience of kitchen management in a full service, moderate to high volume restaurant or equivalent (minimum 3 years).
• Culinary Degree preferred but not required.
• Must have and maintain an active Management Level Food Handlers’ Certification (Serv. Safe) and adhere to local food handler requirements.
• Exemplary record of attendance, safety and performance in previous positions; solid track record demonstrating upward career tracking.

Skills, tools and other qualifications mentioned

• Excellent culinary skills and utilization of knife skills in a fast, efficient and safe manner.
• Excellent verbal skills and the ability to adjust communication style to suit the audience; ability to understand and speak Spanish is a plus but not required.
• Mid- to high-level skill using Microsoft Office, ERP systems, and other programs used by Flagship to conduct business.
• Ability to handle kitchen equipment and tools safely, know where things are in the kitchen and how to use the equipment, and lead by example.
• Ability to work with and support union employees and collaborate with union representatives (if applicable).
• Strong leadership, organizational and interpersonal skills, sense of urgency, professional appearance, and ability to delegate and hold others accountable.

Work environment and physical demands

• Operates in a corporate kitchen and fast-paced café office; noise level moderate to high.
• Frequent exposure to chemicals and food allergens (milk, egg, nuts, fish, shellfish, wheat and soy).
• Frequently moving from cold freezer to normal kitchen environment; slippery/uneven surfaces may be encountered; hot surfaces such as ovens and stoves; fumes from burnt oils and greases.

Physical requirements include constant use of hands for prepping and cooking, constant repetitive hand motion, frequent standing, walking, bending, twisting, reaching across surfaces and above shoulders. Constant lifting and carrying items up to 20 lbs; occasional lifting and carrying frequently between 21 lbs - 40 lbs. Items over 40 lbs must be carried by two people.

Good or corrective vision, good balance, squatting/kneeling as needed, and frequent neck flexion are required.

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

If you enjoy working with enthusiastic, growth-minded people and want to be part of a team delivering a higher standard of customer service, you may find a rewarding career with us.