AM Executive Sous Chef

Flagship Facility Services, Inc.•Menlo Park, CA

17d•$95,000 - $105,000

About The Position

It'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. Flagship Culinary Services is seeking an experienced Executive Sous Chef to run a large café and its corresponding café concepts for our Client, the largest social media company in the world!

Requirements

Minimum 5 years of applicable culinary experience; previous Sous Chef experience required
Culinary school graduate or college degree
Solid track record of success in previous management role
Sr. Sous Chefs must have and maintain an active Food Handlers Card, as required by the California Health Department
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.
Authorized to work in the U.S.

Nice To Haves

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

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 Sous Chefs, 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 cafes’ 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
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
Communicate: effectively communicate with vendors, management and staff to ensure efficient operations without issue
Hire: work with staffing recruiter to select and hire appropriate kitchen staff to grow your teams
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 teams are following guidelines as well
Operations: set operational goals and follow-up plans for your work units; 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