Senior Sous Chef

Flagship Facility Services; San Francisco (CA); Presencial; USD 90 000 - 100 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Resumo da oferta

Flagship Culinary Services is seeking a Sr. Sous Chef to oversee multiple kitchens, lead menu development, and maintain high food quality. The role emphasizes teamwork, safety, and a positive work environment in a fast-paced café setting.

The ideal candidate has strong culinary skills, leadership ability, and experience planning diverse menus, while promoting staff development and adherence to company standards.

Qualificações

• Must have strong cooking and preparation skills.
• Ability to plan a variety of menus daily.
• Strong leadership with the ability to manage kitchen staff.

Responsabilidades

• Oversee multiple kitchens and ensure food quality and consistency.
• Lead menu development and maintain high standards of safety and sanitation.
• Collaborate with café teams to promote a constructive work environment.
• Support HR and upper management on staffing and training initiatives.
• Ensure KPIs such as safety, staffing, and productivity are met.

Conhecimentos

Culinary Skills

Leadership

Menu Planning

Communication

Formação académica

Culinary Degree

Descrição da oferta de emprego

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.

Check out a day in the life of an Sous Chef here

The pay rate or range for this position is: $90,000 to $100,000 per year90,000 to $100,000 per year

Job Summary

The Sr. Sous Chef is responsible for overseen multiple kitchens, overseeing the activities as menu development and food quality by constantly promoting harmony and positive constructive communication with the café in order to move forward in establishing a pleasant work environment.

Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Sr. Sous Chefs enjoy a work/life balance with great benefits, a set schedule and opportunity to continue advancing in your career.

Job Description

Organization Background

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.

The Vision: Bring the world closer together.

Summary/Objective

The Sr. Sous Chef is responsible for overseen multiple kitchens, overseeing the activities as menu development and food quality by constantly promoting harmony and positive constructive communication with the café in order to move forward in establishing a pleasant work environment.

Essential Functions*

Responsible for achieving company objectives and goals. Foster and promote the Flagship brand and values within the client's culinary culture. Promote and ensure that all staff is adhering to Flagship's safety culture. Develop and maintain an employee engagement program that is based on Flagship core values. Partner with upper management and HR for guidance regarding corrective actions, reviews and employee issues. Responsible for consistently meeting the Company's Key Performance Indicators [i.e., safety, staffing levels, attrition, etc.]. Follows standard operation procedures set by the company. Manages assigned staff, to including scheduling kronos time clock activity and performance. Continuously seeks opportunities to improve the customer experience. Encourages and builds mutual trust, respect, and cooperation among team members. Works well under pressure in a fast-paced environment. Serves as a role model for hourly employees and management demonstrating at all time appropriate behaviors. Must have skills in cooking and preparation of a variety of foods. Ability to plan a variety of menus daily. Knowledge of food supplies, equipment and services, ordering and inventory control. Establishes, manages and maintains all vendor relationships. Consults with client's Catering/Event Coordinator on a weekly basis as well as with other departments if necessary. Conduct one on one meetings with Sous Chefs and possible Jr. Sous when needed. Identifies and bring forward areas of opportunity to increase efficiency and operational production in food. Responsible for identifying training, staffing & safety needs regarding the kitchen staff. Foster, develop and support Sous Chef and Jr. Sous to ensure continuous operations in the kitchen. Able to interview new team members considering our values and culture. Other duties as assigned.

Knowledge and Skills

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. Handles kitchen equipment and tools safely. Ability to read, understand and enforce safety/health procedures. 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). Delegates work and hold others accountable for achieving needed results within designated timelines. Ability to influence positive change. Knows where things are in the kitchen and how to use the equipment. Menu planning. Able to train Jr. Sous and Sous Chefs in managerial duties and company standards. Recipe development.

Education and Work Experience

Culinary Degree (preferred but not required). Exemplary