Flagship Facility Services LLC Jobs Hiring Now

Organization Background

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.

The Vision: Bring the world closer together.

Summary/Objective

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.

Flagship Culinary Services is seeking a Jr. Sous Chef to help run the cafes for our Client.

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 growing your CAREER in the culinary field.

Benefits/Perks:

• No Weekends
• Monday to Friday: 6am to 2:30pm
• Snacks and meals provided during shifts
• Medical, Dental, and Vision Insurance
• 13 paid holidays
• 401K with match
• Vacation and Sick days

Key Responsibilities

· Food Production: oversee kitchen operations and assist with food production, preparation, plating and service

· Manage: manage shift of assigned staff, including cooks, bakers, dishwashers and front of house team members. Assist Sous Chef with scheduling, training and professional development for your team

· Quality Check: maintain food quality standards, ensuring compliance with food inventory procedures, food storage and rotation. Conduct daily line checks, food reviews, taste tests and more

· Communicate: effectively communicate with vendors, management and staff to ensure efficient operations without issue

· Safety & Cleanliness: maintain a clean and organized kitchen, 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

· Other duties as assigned

Knowledge and Skills

· Excellent culinary skills and experience with high volume production and large batch cooking

· Knowledge of kitchen safety and sanitation processes and protocols

· Ability to handle kitchen equipment and tools safely

· Strong leadership, communication, multi-tasking and problem-solving skills

· Sense of urgency and ability to work and lead a team within a safe manner

Requirements

· 3-5 years of kitchen management experience

· Culinary degree preferred, but not required

· Solid track record of success in previous management role

· Jr. Sous must have and maintain an active Food Handlers Card, as required by the California Health Department

About: Flagship Culinary Services is dedicated to helping companies provide high quality dining experiences for their employees and visitors. Our talented teams help deliver delicious and nutritious food, made from scratch, with a strong emphasis on local and organically‐grown ingredients. We support many different types of food service setups, from full-service cafés to customized food concepts

Work Environment

The work environment for includes the following large kitchen environment elements and exposures.

The noise level in the work environment is moderate to high noise level. The job operates in a corporate kitchen. Fast paced office environment when working in the café office. Fast paced kitchen, frequently changing environment in which interruptions are considered normal. Work environment involved constant exposure to working with chemicals. Work environment entails constant exposure to food allergens such as milk, egg, nuts, fish, shellfish, wheat and soy. High sense of urgency. Slippery/uneven surfaces may be encountered. Frequently moving from cold freezer to normal kitchen environment.

Requirements

Must have and maintain an active Management Level Food Handlers’ Certification (ServSafe) and adhere to local food handler requirement. Consistently perform all duties in a responsible and efficient manner.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Constant use of hands while moving and using food carts, cooking equipment, etc. Constant use of hands while prepping and cooking food. Constant repetitive hand motion while grasping food, cooking and utilizing equipment Occasional repetitive hand motion when pushing/pulling food racks, carts, etc. Constant Lifting and carrying items weighing up to 20 lbs. Occasional lifting and carrying items frequently weighing between 21lbs - 40 lbs. Items weighing over 40 lbs. must be carried by two (2) people. Job requires frequent reaching across surface, above shoulders and outwards Good or corrective vision is required to safely perform all duties. Frequent standing, walking, bending and twisting are required to perform cooking, and food prep duties. Squatting and kneeling mat be required. Good balance required to safely perform all assigned tasks. Neck flexion and usage will be constant while performing assigned tasks. Environmental demands: hot surfaces such as ovens, stoves, etc. Use of step ladders. Greasy and wet floors. Fumes from burnt oils and greases.

Pay: $80,000.00 per year

Benefits:

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

People with a criminal record are encouraged to apply

Experience:

• Jr sous Chef: 3 years (Required)
• Kitchen management: 3 years (Required)

Work Location: In person