Senior Sous Chef

Flagship Facility Services•San Francisco, CA

About The Position

The Senior Sous Chef oversees multiple kitchens and supports menu development and food quality while promoting constructive communication and a positive work environment. The role helps deliver high-quality, made-from-scratch dining experiences, with emphasis on local and organically grown ingredients, for employees, clients, and visitors of high-tech company clients. The position is based in a corporate kitchen and includes leadership of kitchen staff, coordination with management and client departments, and maintaining kitchen operations and standards. The Senior Sous Chef is responsible for company goals and performance indicators, employee engagement, safety and sanitation, staffing, scheduling, training, vendor relationships, ordering and inventory control, and improving customer experience and operational efficiency. The position requires strong culinary and leadership abilities, including menu planning, recipe development, high-volume and large-batch cooking, and developing Sous Chefs and Jr. Sous Chefs. A Culinary Degree is preferred but not required. Candidates must have an active Management Level Food Handlers’ Certification (ServSafe) and meet local food-handler requirements. The work takes place in a fast-paced corporate kitchen and café office, with frequent interruptions and changing conditions. The environment includes moderate-to-high noise, constant exposure to chemicals and food allergens, slippery or uneven surfaces, movement between freezer and kitchen temperatures, hot surfaces, fumes, and wet or greasy floors. The job involves frequent standing, walking, bending, twisting, reaching, and use of hands; lifting and carrying items up to 20 pounds is constant, and items over 40 pounds must be carried by two people.

Requirements

Five to six years of experience as a Sous Chef in a full-service, moderate-to-high-volume restaurant or equivalent.
Active Management Level Food Handlers’ Certification (ServSafe), maintained throughout employment, and compliance with local food-handler requirements.
Exemplary attendance, safety, and performance record in a previous position.
Demonstrated success in previous assignments and upward career progression.
Excellent culinary skills, including cooking and preparation of a variety of foods, menu planning, recipe development, high-volume production, and large-batch cooking.
Knowledge of food supplies, equipment, ordering, and inventory control.
Ability to lead, manage multiple tasks and projects, stay organized and prioritized, and manage a busy schedule.
Excellent verbal communication and ability to adapt communication style to the audience.
Ability to read, understand, and enforce safety and health procedures; handle kitchen equipment and tools safely; and use knife skills efficiently and safely.
Interpersonal and organizational skills, a sense of urgency, and professional appearance.
Ability to move throughout the café and kitchen and perform the physical demands of the job, including frequent standing, walking, bending, twisting, reaching, and lifting or carrying items.
Ability to work with and support union employees and collaborate with union representatives, if applicable.
Ability to delegate work, hold others accountable to timelines and results, and influence positive change.
Authorization to work in the United States.

Nice To Haves

Culinary Degree.
Ability to understand and speak Spanish.

Responsibilities

Achieve company objectives and goals, and foster the Flagship brand and values within the client’s culinary culture.
Promote and ensure staff adherence to Flagship’s safety culture and standard operating procedures.
Develop and maintain an employee engagement program based on Flagship core values.
Partner with upper management and HR regarding corrective actions, reviews, and employee issues.
Consistently meet company key performance indicators, including safety, staffing levels, and attrition.
Manage assigned staff, including scheduling and Kronos time-clock activity, and overseeing performance.
Seek opportunities to improve the customer experience and operational efficiency and food production.
Promote trust, respect, cooperation, and appropriate professional behaviors among team members.
Plan menus and oversee menu development, food quality, food preparation, and high-volume production.
Manage food supplies, equipment, ordering, inventory control, and vendor relationships.
Consult weekly with the client’s Catering/Event Coordinator and coordinate with other departments as needed.
Conduct one-on-one meetings with Sous Chefs and, when needed, Jr. Sous Chefs.
Identify kitchen staff training, staffing, and safety needs; support continuous kitchen operations by developing Sous Chefs and Jr. Sous Chefs.
Interview prospective team members with consideration for company values and culture.
Train Jr. Sous Chefs and Sous Chefs in managerial duties and company standards.
Follow OSHA and Department of Health safety and sanitation guidelines and maintain required food-handler certification.
Perform other duties as assigned.