AM Jr. Sous Chef

Flagship Facility Services•Menlo Park, CA

4d•Onsite

About The Position

The Flagship account associated with this job posting is concluding on July 19th, 2026, and you are not guaranteed employment after July 19th. While we anticipate that the incoming provider will transition the affected employees, this is not guaranteed. We encourage these individuals to apply directly with the new provider. 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

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

Ability to understand and speak Spanish is a plus but not required.
Culinary Degree (preferred but not required).

Responsibilities

Responsible for achieving company objectives and goals.
Foster and promote the Flagship brand and values within the client’s culinary culture.
Promote and ensure that all staff is adhering to Flagship’s safety culture.
Maintains a safe working environment by using food handling skills and proper food safety guidelines.
Develop and maintain an employee engagement program that is based on Flagship core values.
Partner with upper management and HR for guidance regarding corrective actions, reviews and employee issues.
Responsible for consistently meeting the Company’s Key Performance Indicators [i.e., safety, staffing levels, attrition, etc.].
Follows standard operation procedures set by the company.
Manages assigned staff, to including scheduling kronos time clock activity and performance.
Communicates job expectations to hourly employees; planning, monitoring, and appraising job results; coaching, counseling, and disciplining employees; developing, coordinating; and enforcing systems, policies procedures, and productivity standards.
Continuously seeks opportunities to improve the customer experience.
Encourages and builds mutual trust, respect, and cooperation among team members.
Ability to work well under pressure in a fast-paced environment.
Serves as a role model for hourly employees, to demonstrate appropriate behaviors.
Responsible for production according to recipes/directions.
Sets, manage and follow up on prep and production goals.
Maintains food quality standards for the café.
Oversees all phases of food procurement, production and service. Including: inventory, ordering, storage/rotation, food preparation, recipe adherence, plate presentation, service and production time standards.
Conducts daily line checks, food reviews and recipes of the day.
Ensures that clear feedback is provided to the entire kitchen team.
Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a minimum of 90% or equivalent, and training staff on proper sanitation guidelines.
Prepares food items consistently by adhering to standards with portion sizes, quality standards and kitchen rules, policies, and procedures.
Able to interview new team members considering our values and culture.
Other duties as assigned.