AM Catering Sous Chef

Flagship Facility Services, Inc.•San Francisco, CA

6d•Onsite

About The Position

As a Catering Sous Chef for our company, you will be responsible for the operation of the catering department by performing a variety of tasks to support and run meeting and event catering support. You will manage a small group of employees to ensure all events run smoothly. 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.

Requirements

Bachelor’s Degree or equivalent experience preferred
3-5 years’ experience in a Catering Manager role
Sous Chefs must have and maintain an active Food Handlers Card, as required by the California Health Department
Excellent culinary skills understanding
Interpersonal and organizational skills
Sense of urgency
Excellent verbal skills
Excellent multi-tasking skills
Professional appearance
Ability to move throughout the café and kitchen
Knowledge of safety and sanitation in the workplace
Ability to handle kitchen equipment and tools safely
Event Management skills such as how to read a BEO, ordering, set up and break down of events
Management experience
Authorized to work in the U.S.

Nice To Haves

Some heavy lifting (may lift 10-50 lbs.) and possible moving of equipment required
Specific vision abilities required by this position include close vision for safe navigation of work area and use of equipment
Heavy and repetitive hand and arm motion involved in production and clean up
Standing, walking, bending/twisting, and balance are all required to perform job task
Reaching across surfaces while moving containers, reaching above shoulders for containers for removal and storage
Standing a minimum of 8 hours a day
Carrying containers of different sizes and different types of product of all shapes and sizes
Removing hot items from oven
Physical requirements include stooping, standing, climbing and frequent lifting of a minimum of 50 lbs. of equipment.
Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Responsibilities

Attend production meetings with management and employees regarding scheduled caterings and requests
Managing the catering team
Organizing catering calendar, BEOs, and special events
Answering emails and internal ticket requests as needed from employees and work with catering admin, organizing catering intake forms that are created through a google form
Place catering food orders
Confirm event details with management and get the proper approval/info to support the event
Train catering team members on service standards and procedures
Document standard operating procedures for catering processes
Manage timecards for catering employees
Conduct performance reviews for catering staff
Manage inventory of catering supplies, compostables, and equipment
Write catering menus as needed
Approve catering packets for kitchen and FOH team provided by catering admin
Schedule setup, delivery, and pick-up for catering
Meet with catering team to go over catering packets and delegate duties
Communicating with our team about last min event requests and add-on’s
Working on catering event request and updating packets with last min. add-on’s
Sending friendly calendar invites to inform chef’s about high profile events happening inside of the executive business center
Other duties as assigned