AM Jr Sous Chef

Jr. Sous Chef Job Summary Flagship Culinary Services provides high-quality dining experiences for employees, clients, and visitors of top high‑tech companies. This position involves assisting in culinary operations, supporting staff, and ensuring food safety and quality. Pay Range $70,000 to $82,500 per year. Essential Functions Achieve company objectives and goals. Promote the Flagship brand and values within the culinary culture. Ensure all staff adheres to Flagship’s safety culture. Maintain a safe working environment using proper food safety guidelines. Develop and maintain an employee engagement program based on core values. Partner with upper management and HR on corrective actions, reviews, and employee issues. Consistently meet key performance indicators such as safety, staffing levels, and attrition. Follow standard operation procedures set by the company. Manage assigned staff, including scheduling, time‑clock activity, and performance. Communicate job expectations, coach, counsel, discipline employees, and enforce policies. Improve customer experience and encourage mutual trust among team members. Maintain food quality standards for the café. Oversee all phases of food procurement, production and service. Conduct daily line checks, food reviews, and recipe verification. Ensure kitchen cleanliness and meet Health Department audit standards. Prepare food items consistently with portions, quality standards, and kitchen policies. Interview new team members aligned with company values. Perform other duties as assigned. Knowledge & Skills Follow safety, sanitation, OSHA, and Department of Health guidelines. Excellent verbal communication skills. Strong culinary skills and knife proficiency. Ability to manage multiple tasks and prioritize. Spoken Spanish a plus (not required). Proficiency with Microsoft Office, ERP, and other Flagship tools. Organizational and interpersonal skills. Ability to move safely in kitchen environments. High‑volume production and large batch cooking experience. Strong leadership and influence of positive change. Experience with union employees and collaboration with union reps (if applicable). Delegate work and hold others accountable. Education & Work Experience Culinary Degree preferred but not required. Exemplary record of attendance, safety, and performance. 3–5 years of kitchen management in a full‑service or moderate‑to‑high‑volume restaurant. Requirements Active Management‑Level Food Handlers’ Certification (ServSafe) and local food handler requirements. Consistently perform all duties responsibly and efficiently. Physical Demands Constant use of hands while moving and using cooking equipment. Hand‑repetitive motions for prep and cooking. Occasional lifting of up to 20 lbs; heavier loads carried by two people. Frequent reaching, bending, twisting, and squatting. Vision and balance required for safe operation. Exposure to hot surfaces, greasy floors, and cooking fumes. Work Environment Fast‑paced corporate kitchen and cafe office environment. Moderate to high noise level. Exposure to chemicals and food allergens (milk, egg, nuts, fish, shellfish, wheat, soy). Potential slippery or uneven surfaces. Equal Employment Opportunity 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 or expression, veteran status, or any other status protected by law. American with Disabilities Act accommodations are available. #J-18808-Ljbffr Flagship Facility Services, Inc.