Job Description

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: $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.

Benefits/Perks:

• No Weekends
• AM Shift - Monday to Friday; 5:30 AM - 3 PM
• PM Shift - Monday to Friday; 12:30PM - 10PM
• Snacks and meals provided during shifts
• Medical, Dental, and Vision Insurance
• 12 paid holidays
• 401K with match
• Vacation and Sick day

Essential Functions

• Achieve company objectives and goals.
• Foster and promote the Flagship brand and values within client’s culinary culture.
• Promote and maintain Flagship’s safety culture.
• Maintain a safe working environment with proper food handling and safety guidelines.
• Develop and maintain an employee engagement program aligned with core values.
• Partner with management and HR for corrective actions, reviews, and employee issues.
• Meet Key Performance Indicators (safety, staffing, attrition, etc.).
• Follow standard operation procedures.
• Manage assigned staff, scheduling, and Kronos time clock activities.
• Communicate job expectations; coach, counsel, and discipline employees.
• Plan, monitor, and appraise employee performance.
• Continuously seek opportunities to improve the customer experience.
• Build mutual trust, respect, and cooperation among team members.
• Serve as a role model for hourly employees.
• Manage production according to recipes/directions.
• Set, manage, and follow prep and production goals.
• Maintain food quality standards.
• Oversee food procurement, production, and service (inventory, ordering, storage, recipe adherence, service).
• Conduct daily line checks, food reviews, and review recipes of the day.
• Provide clear feedback to the kitchen team.
• Ensure kitchen cleanliness and meet Health Department standards (minimum 90% score).
• Train staff on proper sanitation.
• Interview new team members considering values and culture.
• Perform other duties as assigned.

Knowledge and Skills

• Follow OSHA and Department of Health safety and sanitation procedures.
• Strong verbal communication and adaptability.
• Excellent culinary skills and leadership by example.
• Manage multiple tasks and projects consistently.
• Spanish language skills a plus (not required).
• Mid to high skill in Microsoft Office, ERP systems, and other business software.
• Strong organizational and prioritization skills.
• Safe handling of kitchen equipment and tools.
• Strong knife skills.
• Sense of urgency and professional appearance.
• Ability to move throughout café and kitchen.
• High-volume production and large-batch cooking.
• Strong leadership and collaboration skills, including working with union employees.
• Delegate tasks and hold team accountable.
• Influence positive change.
• Equipment and kitchen familiarity.

Education and Work Experience

• Culinary Degree preferred (not required).
• Exemplary record of attendance, safety, and performance.
• Demonstrated career progression.
• 3–5 years of kitchen management experience in full-service, moderate to high-volume settings.

Work Environment

• Moderate to high noise levels.
• Corporate kitchen and fast-paced café office.
• Constant environmental changes and interruptions are normal.
• Constant exposure to chemicals and food allergens (milk, eggs, nuts, fish, shellfish, wheat, soy).
• High sense of urgency.
• Slippery/uneven surfaces possible.
• Frequent movement between cold and normal kitchen environments.

Requirements

• Must maintain an active Management Level Food Handlers’ Certification (ServSafe).
• Must adhere to local food handler requirements.
• Perform duties responsibly and efficiently.

Physical Demands

• Constant use of hands for carts, equipment, food prep.
• Constant repetitive hand motions.
• Frequent lifting/carrying up to 20 lbs.
• Occasional lifting/carrying 21–40 lbs. (team lift over 40 lbs.).
• Good/corrective vision required.
• Frequent standing, walking, bending, twisting, squatting, and kneeling.
• Good balance and neck usage required.
• Exposure to hot surfaces (ovens, stoves), greasy/wet floors, fumes from oils and greases.
• Use of step ladders.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

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