Sous Chef

Flagship Facility Services, Inc.•New York, NY

18h•Onsite

About The Position

Flagship Culinary Services is seeking an experienced Sous Chef to run a mid-size, employee cafe for our Client, the largest social media company in the world. Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Sous Chefs enjoy a work/life balance with a set schedule, weekends off and on-the-job-training for continuing your career in the culinary field. 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

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 4 years of applicable culinary experience
Culinary school graduate or college degree
Solid track record of success in previous management role
Sous Chefs must have and maintain an active Food Handlers Card, as required by the California Health Department
Authorized to work in the U.S.

Nice To Haves

Previous Sous Chef experience preferred

Responsibilities

Customer Service: provide the best customer service in a courteous, fast and efficient manner. Accommodate all requests and special needs for guests and Clients
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 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 café’s 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
Communicate: effectively communicate with vendors, management and staff to ensure efficient operations without issue
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
Hire: work with staffing recruiter to select and hire appropriate kitchen staff to grow your team
Safety: maintain a clean and organized kitchen and workspace, in all service areas. Follow all safety and sanitation procedures within set guidelines from OSHA, HACCP and Department of Public Health and Risk Management – and ensure your team is following guidelines as well
Operations: set operational goals and follow-up plans for the work unit; conduct monthly food, safety, sanitation and facility reviews to improve cafe standards and correct deficiencies
Administrative: set time for emails, paperwork, management meetings, safety observations, leadership trainings, interviews and more
Other duties as assigned