AM Jr Sous Chef

Job Summary It’s fun to work in a company where people truly BELIEVE in what they’re doing. Flagship Culinary Services supports some of the world’s largest high‑tech companies by providing high‑quality dining experiences for employees, clients, and visitors. This Jr. Sous Chef position involves decision‑making in hiring, training, employee development, and performance evaluations, while maintaining a fast‑paced, collaborative kitchen environment. Salary range: $65,000 to $72,000 per year. Job Perks and Benefits Monday‑Friday schedule: 5:30am‑4:00pm, weekends off 12 paid holidays Full medical, vision, and dental coverage Competitive pay 401(k) with employer match On‑the‑job training to advance your career Free meals and snacks during your shift Essential Functions Achieve company objectives and goals. Promote Flagship brand, safety culture, and core values. Maintain a safe working environment with proper food handling and safety guidelines. Develop and maintain employee engagement and performance programs. Partner with upper management and HR for corrective actions and reviews. Consistently meet key performance indicators (safety, staffing, attrition). Manage staff scheduling, time‑clock activity, and performance. Communicate job expectations, coach, counsel, and discipline employees. Continuously seek opportunities to improve the customer experience. Maintain food quality standards; oversee food procurement, production, and service. Conduct daily line checks, food reviews, and recipe adherence. Ensure kitchen cleanliness and meet Health Department audit standards. Interview new team members and perform other duties as assigned. Knowledge, Skills & Abilities Knowledge of OSHA and Department of Health safety and sanitation procedures. Excellent verbal communication, with the ability to adapt style to various audiences. Excellent culinary skills and knife proficiency. Ability to manage multiple tasks and projects consistently. Proficiency with Microsoft Office and common ERP systems. Strong leadership, delegation, and accountability skills. Ability to work well under pressure in a fast‑paced environment. Physical stamina for frequent standing, walking, bending, and lifting up to 40lb. Spanish language ability is a plus. Education & Work Experience Culinary degree (preferred but not required). 3–5 years of kitchen management experience in a full‑service, moderate to high‑volume restaurant. Proven record of attendance, safety, and performance. Track record of upward career advancement. Work Environment & Physical Demands The role is performed in a corporate kitchen that is fast‑paced, often noisy, and involves constant exposure to chemicals, allergens, hot surfaces, and grease. Employees must be able to lift 20–40lb items, reach above shoulders, and work safely on slippery floors. EEO and ADA Statement Flagship is an equal‑opportunity employer. All aspects of employment are based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity, veteran status, or any other status protected under federal, state, or local law. We also consider qualified applicants with criminal histories, consistent with applicable federal, state and local law. Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. #J-18808-Ljbffr Flagship Facility Services, Inc.