Sous Chef

Flagship Facility Services•San Francisco, CA

About The Position

Flagship Culinary Services is seeking an experienced Sous Chef to run a mid-size employee café for its client, the world’s largest social media company. The café is fast-paced and welcoming, with collaboration and learning at the forefront. The position offers a set Monday–Friday schedule, weekends off, and on-the-job training to support career development in the culinary field. The Sous Chef leads the kitchen team and oversees food procurement, production, and service for daily-changing breakfast, lunch, and dinner menus. The role includes developing and testing recipes and techniques, maintaining food quality and safety standards, managing inventory and ordering, and supervising kitchen personnel. The Sous Chef also handles staffing, scheduling, training, professional development, performance reviews, and other personnel matters, while communicating with vendors, management, and staff to support efficient operations. The role includes customer service, kitchen and workspace organization, safety and sanitation oversight, operational goal-setting and reviews, and administrative responsibilities such as email, paperwork, meetings, interviews, and training. Other duties may be assigned, and responsibilities may change. Applicants must be authorized to work in the United States. The stated pay range is $85,000 to $90,000 per year.

Requirements

At least 4 years of applicable culinary experience.
Culinary school graduate or college degree.
Solid track record of success in a previous management role.
Must have and maintain an active Food Handlers Card, as required by the California Health Department.
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, multitasking, and problem-solving skills.
Sense of urgency and ability to work and lead a team safely.
Authorization to work in the United States.

Nice To Haves

Previous Sous Chef experience is preferred.

Responsibilities

Provide courteous, fast, and efficient customer service, accommodating guests’ and clients’ requests and special needs.
Lead the kitchen and set service expectations for Jr. Sous Chefs, prep and line cooks, food receivers, dishwashers, and front-of-house representatives.
Develop and test recipes and techniques, and create daily-changing menus for breakfast, lunch, and dinner.
Oversee café food production in accordance with recipes, inventory procedures, and safety standards, including food procurement, production, and service.
Supervise kitchen personnel, including shift assignments and scheduling, training and professional development, performance reviews, and disciplinary actions.
Communicate effectively with vendors, management, and staff to support efficient operations.
Maintain food quality standards; manage inventory, ordering, storage, and rotation; and conduct daily line checks and taste tests.
Work with the staffing recruiter to select and hire kitchen staff.
Maintain a clean and organized kitchen and service areas, and follow and enforce applicable safety and sanitation procedures and guidelines.
Set operational goals and follow-up plans for the work unit; conduct monthly food, safety, sanitation, and facility reviews to improve café standards and correct deficiencies.
Complete administrative work, including emails, paperwork, management meetings, safety observations, leadership trainings, and interviews.
Perform other duties as assigned.