Junior Sous Chef

Flagship Facility Services, Inc.•Springfield, MO

22d•$65,000 - $72,000

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

Follow safety and sanitation procedures in accordance with OSHA and Department of Health guidelines.
Demonstrate excellent verbal communication skills with the ability to adjust communication style based on the audience.
Exhibit excellent culinary skills.
Lead by example in all aspects of work.
Manage multiple tasks and projects consistently and effectively.
Stay organized, prioritize tasks, and manage a busy schedule efficiently.
Safely handle kitchen equipment and tools.
Display strong interpersonal and organizational skills.
Utilize knife skills in a fast, efficient, and safe manner.
Maintain a strong sense of urgency.
Present a professional appearance at all times.
Move freely throughout the café and kitchen as needed.
Perform high-volume production and large-batch cooking.
Demonstrate strong leadership skills.
Work effectively with and support union employees, collaborating with union representatives when applicable.
Delegate tasks and hold others accountable for achieving results within designated timelines.
Show strong ability to influence and drive positive change.
Maintain comprehensive knowledge of kitchen layout and equipment usage.
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.
Authorized to work in the U.S.

Nice To Haves

Culinary Degree (preferred but not required).
Ability to understand and speak Spanish is a plus, but not required.
Possess mid to high-level proficiency in Microsoft Office, ERP systems, and any other software used by Flagship.

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.
Maintain 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.).
Follow standard operation procedures set by the company.
Manage assigned staff, including scheduling, Workday time clock activity, and performance.
Communicate job expectations to hourly employees; plan, monitor, and appraise job results; coach, counsel, and discipline employees; develop, coordinate, and enforce systems, policies, procedures, and productivity standards.
Continuously seek opportunities to improve the customer experience.
Encourage and build mutual trust, respect, and cooperation among team members.
Ability to work well under pressure in a fast-paced environment.
Serve as a role model for hourly employees, demonstrating appropriate behaviors.
Responsible for production according to recipes/directions.
Set, manage, and follow up on prep and production goals.
Maintain food quality standards for the café.
Oversee all phases of food procurement, production, and service, including inventory, ordering, storage/rotation, food preparation, recipe adherence, plate presentation, service, and production time standards.
Conduct daily line checks, food reviews, and recipes of the day.
Ensure that clear feedback is provided to the entire kitchen team.
Ensure the cleanliness of the kitchen by maintaining specified standards, passing Health Department audits with a minimum of 90% or equivalent, and training staff on proper sanitation guidelines.
Prepare food items consistently by adhering to standards with portion sizes, quality standards, and kitchen rules, policies, and procedures.
Interview new team members with consideration of Flagship values and culture.
Perform other duties as assigned.