Senior Sous Chef

Job Summary The Sr. Sous Chef is responsible for overseeing multiple kitchens, managing menu development, ensuring food quality, and promoting harmony and positive communication within the café to create a pleasant work environment. The position supports a fast‑paced, collaborative culture, offers a work/life balance, and presents opportunities for career advancement. Essential Functions Achieve company objectives and goals. Foster and promote Flagship brand and values within the client’s culinary culture. Promote and ensure staff adheres to Flagship’s safety culture. Develop and maintain an employee engagement program based on Flagship core values. Partner with upper management and HR for guidance on corrective actions, reviews, and employee issues. Consistently meet the Company’s Key Performance Indicators (safety, staffing levels, attrition, etc.). Follow standard operation procedures set by the company. Manage assigned staff, including scheduling, Workday time‑clock activity, and performance. Continuously seek opportunities to improve the customer experience. Encourage and build mutual trust, respect, and cooperation among team members. Work well under pressure in a fast‑paced environment. Serve as a role model for hourly employees and management by demonstrating appropriate behaviors. Show expertise in cooking and preparation of a variety of foods. Plan a variety of menus daily. Understand food supplies, equipment, services, ordering, and inventory control. Establish, manage, and maintain all vendor relationships. Consult weekly with the client’s Catering/Event Coordinator and other departments as needed. Conduct one‑on‑one meetings with Sous Chefs and Jr. Sous when necessary. Identify and propose opportunities to increase efficiency and operational production. Identify training, staffing, and safety needs for kitchen staff. Foster, develop, and support Sous Chef and Jr. Sous for continuous operations. Interview new team members considering values and culture. Perform other duties as assigned. Knowledge and Skills Follows safety and sanitation procedures with all guidelines from OSHA and the Department of Health. Excellent verbal communication with the ability to adjust style for the audience. Excellent culinary skills and knife proficiency. Lead by example and manage multiple tasks and projects consistently. Proficiency in Microsoft Office, ERP, and other Flagship business programs. Stay organized, prioritize, and manage a busy schedule. Read, understand, and enforce safety/health procedures. Interpersonal and organizational skills. Sense of urgency. Professional appearance. Ability to move throughout the café and kitchen. High‑volume production and large batch cooking. Strong leadership skills, ability to collaborate with union representatives (if applicable), delegate work, and hold others accountable. Knowledge of menu planning, recipe development, and training Jr. Sous and Sous Chefs on managerial duties and company standards. Spanish language knowledge is a plus but not required. Education and Work Experience Culinary degree (preferred but not required). 5‑6 years’ experience as a Sous Chef in a full‑service, moderate to high‑volume restaurant or equivalent. Demonstrated record of attendance, safety, and performance and a solid track record of upward career progression. Requirements Maintain an active Management‑Level Food Handlers’ Certification (ServSafe) and comply with local food‑handler requirements. Consistently perform all duties responsibly and efficiently. Physical Demands Constant use of hands while moving and using food carts, cooking equipment, and preparing food. Repetitive hand motion, lifting and carrying items up to 20 lbs; heavier items (21‑40 lbs) occasionally; above 40 lbs to be carried by two persons. Frequent reaching, bending, twisting, squatting, and kneeling. Good vision and balance required. Work in hot surfaces (ovens, stoves), use of step ladders, greasy and wet floors, fumes from burnt oils and greases. Other Duties This job description is not exhaustive. Duties may change at any time with or without notice. Equal Employment Opportunity Flagship is an equal‑opportunity employer. All aspects of employment—including hiring, promotion, discipline, and discharge—are based on merit, competence, performance, and business needs. Discrimination on the basis of race, color, religion, marital status, age, national origin, ancestry, disability, pregnancy, genetic information, gender, sexual orientation, gender identity, veteran status, or any other status protected under federal, state, or local law is prohibited. Qualified applicants with criminal histories are considered in accordance with applicable law. Americans with Disabilities Act accommodations may be made to enable individuals with disabilities to perform essential functions. #J-18808-Ljbffr Flagship Facility Services, Inc.