AM Executive Sous Chef

Flagship Facility Services•Menlo Park, CA

16d•$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. The pay rate or range for this position is: $95,000 to 105,000 per year Job Summary 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! Job Description Job Perks and Benefits Monday-Friday: 5:30 AM - 3 PM No weekends 12 paid holidays Full medical, vision and dental coverage Competitive pay 401k with employer match Free meals and snacks during your shift Key Responsibilities Customer Service : provide the best customer service in a courteous, fast and efficient manner. Accommodate all requests and special needs for guests and C lients 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 team s Safety : maintain a clean and organized kitchen and workspace, in all service areas . F ollow all safety and sanitation procedures within set guidelines from OSHA, HACCP and Department of Public Health and Risk Management – and ensure your team s are following guidelines as well Operations : set operational goals and follow-up plans for your work unit s ; conduct monthly food, safety, sanitation and facility reviews to improve cafe standards and correct deficiencies Administrative : s et time for emails, paperwork, management meetings, safety observations, leadership trainings, interviews and more Other duties as assigned Knowledge and Skills 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 Requirements Minimum 5 years of applicable culinary experience; previous Sous Chef experience 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 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 . 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. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Work Authorization Authorized to work in the U.S. Equal Employment Opportunity Employer Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. We also consider qualified applicants with criminal histories, consistent with applicable federal, state and local law. Americans with Disabilities Act Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job. If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us! Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Work Authorization Authorized to work in the U.S. Equal Employment Opportunity Employer Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. We also consider qualified applicants with criminal histories, consistent with applicable federal, state and local law. Americans with Disabilities Act Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job. If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

Requirements

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
Minimum 5 years of applicable culinary experience; previous Sous Chef experience
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.

Responsibilities

provide the best customer service in a courteous, fast and efficient manner. Accommodate all requests and special needs for guests and C lients
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
develop and test recipes and new techniques and create daily-changing menus that you and your team will execute for breakfast, lunch and dinner
responsible for your cafes’ food production according to recipe, inventory procedures and safety standards. Oversee all phases of food procurement, production and service
supervise all kitchen personnel and manage their shift assignments and scheduling, training and professional development, performance reviews, disciplinary actions and more
maintain food quality standards, keeping up with inventory and ordering, food storage and rotation and conduct daily line checks, taste tests and more
effectively communicate with vendors, management and staff to ensure efficient operations without issue
work with staffing recruiter to select and hire appropriate kitchen staff to grow your team s
maintain a clean and organized kitchen and workspace, in all service areas . F ollow all safety and sanitation procedures within set guidelines from OSHA, HACCP and Department of Public Health and Risk Management – and ensure your team s are following guidelines as well
set operational goals and follow-up plans for your work unit s ; conduct monthly food, safety, sanitation and facility reviews to improve cafe standards and correct deficiencies
s et time for emails, paperwork, management meetings, safety observations, leadership trainings, interviews and more
Other duties as assigned