Jr Sous Chef

Flagship Facility Services, Inc.•Menlo Park, CA

1d•$76,000 - $79,000

About The Position

t'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. Check out a day in the life of a Jr. Sous Chef here The pay rate or range for this position is: $76,000 to 79,000 per year Job Summary 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. Job Description Benefits/Perks: No Weekends Monday to Friday: 7:30PM- 5PM (salaried position; hours may vary) Snacks and meals provided during shifts Medical, Dental, and Vision Insurance 12 paid holidays 401K with match Vacation and Sick days Organization Background 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. The Vision: Bring the world closer together. Summary/Objective 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. Essential Functions 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.

Requirements

Follows safety and sanitation procedures with all guidelines from OSHA and Department of Health.
Excellent verbal skills with an ability to adjust communication style to suit the audience.
Excellent culinary skills.
Lead by example.
Ability to manage multiple tasks and projects on a consistent basis.
Mid to high level skill in navigation/use of common work programs included in Microsoft Office, as well as ERP, and any other program use by Flagship to conduct business.
Ability to stay organized, prioritized and manage a busy schedule.
Ability to handle kitchen equipment and tools safely.
Interpersonal and organizational skills.
Utilization of knife skills in a fast, efficient and safe manner.
Sense of urgency.
Professional appearance.
Ability to move throughout the café and kitchen.
High volume production & large batch cooking.
Strong leadership skills.
Ability to work with and support union employees and collaborate with union representatives (if applicable).
Able to delegate work and hold others accountable for achieving needed results within designated timelines.
Strong ability to influence positive change.
Know where things are in the kitchen and how to use the equipment.
Exemplary record of attendance, safety and performance in previous position.
Solid track record of success in previous assignments demonstrating upward career tracking.
3-5 years’ experience of kitchen management in a full service, moderate to high volume restaurant or equivalent.
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.

Nice To Haves

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