Executive Sous Chef

It'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.

The pay rate or range for this position is: $

 

Job Summary

Flagship Culinary Services is seeking an experienced Executive Sous Chef to run a large café and its corresponding café concepts 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 Sr. Sous Chefs enjoy a work/life balance with great benefits, a set schedule and opportunity to continue advancing in your career.

Job Description

Job Perks and Benefits 

• Monday-Friday schedule, with weekends off 

• 11 paid holidays 

• Full medical, vision and dental coverage 

• Competitive pay 

• 401k with employer match  

• Free meals and snacks during your shift  

 

Key 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 Sous Chefs, 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 cafes’ 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 

• 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 

• Communicate: effectively communicate with vendors, management and staff to ensure efficient operations without issue  

• Hire: work with staffing recruiter to select and hire appropriate kitchen staff to grow your teams 

• 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 teams are following guidelines as well  

• Operations: set operational goals and follow-up plans for your work units; 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 

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