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.
Check out a day in the life of an Sous Chef here
The pay rate or range for this position is: $90,000 to $100,000 per year90,000 to $100,000 per year
Job Summary
The Sr. Sous Chef is responsible for overseen multiple kitchens, overseeing the activities as menu development and food quality by constantly promoting harmony and positive constructive communication with the café in order to move forward in establishing a pleasant work environment.
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
Organization Background
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.
The Vision: Bring the world closer together.
Summary/Objective
The Sr. Sous Chef is responsible for overseen multiple kitchens, overseeing the activities as menu development and food quality by constantly promoting harmony and positive constructive communication with the café in order to move forward in establishing a pleasant work environment.
Essential Functions*
Responsible for achieving company objectives and goals. Foster and promote the Flagship brand and values within the client’s culinary culture. Promote and ensure that all staff is adhering to Flagship’s safety culture. Develop and maintain an employee engagement program that is based on Flagship core values. Partner with upper management and HR for guidance regarding corrective actions, reviews and employee issues. Responsible for consistently meeting the Company’s Key Performance Indicators [i.e., safety, staffing levels, attrition, etc.]. Follows standard operation procedures set by the company. Manages assigned staff, to including scheduling kronos time clock activity and performance. Continuously seeks opportunities to improve the customer experience. Encourages and builds mutual trust, respect, and cooperation among team members. Works well under pressure in a fast-paced environment. Serves as a role model for hourly employees and management demonstrating at all time appropriate behaviors. Must have skills in cooking and preparation of a variety of foods. Ability to plan a variety of menus daily. Knowledge of food supplies, equipment and services, ordering and inventory control. Establishes, manages and maintains all vendor relationships. Consults with client’s Catering/Event Coordinator on a weekly basis as well as with other departments if necessary. Conduct one on one meetings with Sous Chefs and possible Jr. Sous when needed. Identifies and bring forward areas of opportunity to increase efficiency and operational production in food. Responsible for identifying training, staffing & safety needs regarding the kitchen staff. Foster, develop and support Sous Chef and Jr. Sous to ensure continuous operations in the kitchen. Able to interview new team members considering our values and culture. Other duties as assigned.
Knowledge and Skills
Follows safety and sanitation procedures with all guidelines from OSHA and Department of Health. Excellent verbal skills with an ability to adjust communication style to suit the audience. Excellent culinary skills. Lead by example. Ability to manage multiple tasks and projects on a consistent basis. Ability to understand and speak Spanish is a plus but not required. Mid to high level skill in navigation/use of common work programs included in Microsoft Office, as well as ERP, and any other program…