AM Jr Sous

Flagship Facility Services, Inc.•Seattle, WA

About The Position

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. 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 continuing your career in the culinary field.

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
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.

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