AM Jr Sous Chef

Flagship Facility Services, Inc.; Fremont (CA); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Insurance

12 paid holidays

401K with match

Vacation and Sick days

Snacks and meals provided during shifts

Job summary

A leading facility service provider is seeking a Kitchen Manager in Fremont, California. The ideal candidate will oversee kitchen operations, ensuring excellence in culinary skills, leadership, and adherence to safety protocols. Responsibilities include leading by example, managing staff, and maintaining a organized kitchen environment. Candidates should have 3-5 years of kitchen management experience and proven problem-solving abilities. Benefits include medical, dental, vision insurance, paid holidays, and a 401K plan.

Qualifications

• 3-5 years’ experience in kitchen management in a full service, moderate to high volume restaurant.
• Exemplary record of attendance, safety and performance in previous position.
• Ability to stay organized and manage a busy schedule.

Responsibilities

• Lead by example in a kitchen environment.
• Delegate work and hold others accountable for achieving results.
• Ensure adherence to safety and sanitation procedures.

Skills

Excellent culinary skills

Strong leadership skills

Interpersonal and organizational skills

Ability to manage multiple tasks and projects

Ability to understand and speak Spanish

Ability to influence positive change

Education

Culinary Degree

Tools

Microsoft Office

ERP systems

Job description

* No Weekends* Monday to Friday: 5:30AM-3:30PM* Snacks and meals provided during shifts* Medical, Dental, and Vision Insurance* 12 paid holidays* 401K with match* Vacation and Sick days* 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 use by Flagship to conduct business.* Ability to stay organized, prioritized and manage a busy schedule.* Ability to handle kitchen equipment and tools safely.* Interpersonal and organizational skills.* Utilization of knife skills in a fast, efficient and safe manner.* Sense of urgency.* Professional appearance.* Ability to move throughout the café and kitchen.* High volume production & large batch cooking.* Strong leadership skills.* Ability to work with and support union employees and collaborate with union representatives (if applicable).* Able to delegate work and hold others accountable for achieving needed results within designated timelines.* Strong ability to influence positive change.* Know where things are in the kitchen and how to use the equipment.* Culinary Degree (preferred but not required).* Exemplary record of attendance, safety and performance in previous position.* Solid track record of success in previous assignments demonstrating upward career tracking.* 3-5 years’ experience of kitchen management in a full service, moderate to high volume restaurant or equivalent.Constant use of hands while moving and using food carts, cooking equipment, etc. Constant use of hands while prepping and cooking food. Constant repetitive hand motion while grasping food, cooking and utilizing equipment Occasional repetitive hand motion when pushing/pulling food racks, carts, etc. Constant Lifting and carrying items weighing up to 20 lbs. Occasional lifting and carrying items frequently weighing between 21lbs - 40 lbs. Items weighing over 40 lbs. must be carried by two (2) people. Job requires frequent reaching across surface, above shoulders and outwards Good or corrective vision is required to safely perform all duties. Frequent standing, walking, bending and twisting are required to perform cooking, and food prep duties. Squatting and kneeling mat be required. Good balance required to safely perform all assigned tasks. Neck flexion and usage will be constant while performing assigned tasks. Environmental demands: hot surfaces such as ovens, stoves, etc. Use of step ladders. Greasy and wet floors. Fumes from burnt oils and greases.