Junior Sous Chef

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: $70,000 to $80,000 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; 6:30am - 4:30pm
• Snacks and meals provided during shifts
• Medical, Dental, and Vision Insurance
• 12 paid holidays
• 401K with match
• Vacation and Sick days

Essential Functions

• Achieve company objectives and goals.
• Promote Flagship brand, values, and safety culture.
• Ensure adherence to food safety guidelines and proper food handling.
• Develop and maintain an employee engagement program.
• Partner with upper management and HR on employee issues and corrective actions.
• Meet company Key Performance Indicators (KPIs) (safety, staffing, attrition, etc.).
• Follow standard operating procedures (SOPs).
• Manage staff scheduling, time tracking, and performance.
• Communicate job expectations, monitor results, and provide coaching.
• Seek opportunities to improve customer experience.
• Foster teamwork, trust, and cooperation among employees.
• Perform well under pressure in a fast-paced environment.
• Serve as a role model for hourly employees.
• Oversee food production, including recipe adherence, prep, and quality standards.
• Maintain food safety and cleanliness standards, ensuring compliance with health audits.
• Conduct daily line checks, food reviews, and provide feedback to staff.
• Train staff on sanitation and safety guidelines.
• Interview and hire team members aligned with company culture.
• Perform other duties as assigned.

Knowledge and Skills

• Follow OSHA and Department of Health safety and sanitation guidelines.
• Strong verbal communication skills adaptable to different audiences.
• Excellent culinary, leadership, and multitasking skills.
• Proficiency in Microsoft Office, ERP, and other business software.
• Ability to organize, prioritize, and manage a busy schedule.
• Safe handling of kitchen tools and equipment.
• Strong knife skills and experience in high-volume production.
• Professional appearance and strong sense of urgency.
• Ability to work with and support union employees if applicable.
• Effective delegation, accountability, and ability to influence positive change.

Education and Work Experience

• Culinary degree preferred but not required.
• Proven track record of attendance, safety, and performance.
• Demonstrated career growth and success in previous roles.
• 3-5 years of kitchen management experience in a full-service, high-volume restaurant or equivalent.

Work Environment

• Operates in a large, corporate kitchen with moderate to high noise levels.
• Fast-paced environment with frequent interruptions.
• Exposure to chemicals and food allergens (milk, egg, nuts, fish, shellfish, wheat, soy).
• Frequent movement between hot kitchen areas and cold freezer environments.
• Slippery and uneven surfaces may be encountered.

Requirements

• Active Management Level Food Handler’s Certification (ServSafe).
• Adherence to local food handler requirements.
• Consistently perform duties responsibly and efficiently.

Physical Demands

• Frequent use of hands for food prep, cooking, and equipment operation.
• Lifting and carrying up to 20 lbs.