Sous Chef

Flagship Facility Services; San Francisco (CA); On-site; USD 85,000 - 90,000; Full time

Benefits offered by this job

Monday–Friday schedule

11 paid holidays

Full medical, vision and dental

401k with employer match

On-the-job training

Free meals and snacks

Job summary

Flagship Culinary Services is seeking an experienced Sous Chef to run a mid-size, employee cafe for our Client, the largest social media company in the world. The role offers a Monday–Friday schedule with weekends off, full medical/dental coverage, a 401k with employer match, and on-the-job training to advance your culinary career.

The Sous Chef will lead a kitchen team, develop menus, manage production, and ensure top-quality food and service for our client’s cafe, while maintaining safety and

Qualifications

• Minimum 4 years of culinary experience; prior Sous Chef experience preferred.
• Culinary school graduate or college degree required.
• Active Food Handlers Card as required by CA Health Department.

Responsibilities

• Provide courteous, fast, and efficient customer service for guests and Clients.
• Lead the kitchen team and set the tone for Jr. Sous, Prep, and Line Cooks.
• Create and test recipes; develop daily-changing menus for breakfast, lunch and dinner.
• Oversee food production, inventory, and safety standards across the cafe.
• Manage staff shifts, training, performance reviews, and scheduling.
• Communicate with vendors, management, and staff to ensure smooth operations.

Skills

High-volume cooking

Team leadership

Menu planning

Culinary excellence

Education

Culinary school graduate

Job description

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.

The pay rate or range for this position is: $85,000 to $90,000 per year

Job Summary

Flagship Culinary Services is seeking an experienced Sous Chef to run a mid-size, employee cafe for our Client, the largest social media company in the world.

Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Sous Chefs enjoy a work/life balance with a set schedule, weekends off and on-the-job-training for continuing your career in the culinary field.

Job Description

Job Perks and Benefits

• Monday-Friday schedule, with weekends off
• 11 paid holidays
• Full medical, vision and dental coverage
• Competitive pay
• 401k with employer match
• On-the-job training to advance in your position
• Free meals and snacks during your shift

Key Responsibilities

• Customer Service : provide the best customer service in a courteous, fast and efficient manner. Accommodate all requests and special needs for guests and Clients
• Lead : as the leader of the kitchen , you must maintain a high level of service for our Client and set the tone for your team of Jr. Sous, Prep and Line Cooks, Food Receivers, Dishwashers and Front of House representatives
• Create: develop and test recipes and new techniques and create daily-changing menus that you and your team will execute for breakfast, lunch and dinner
• Oversee Production : responsible for your café's food production according to recipe, inventory procedures and safety standards. Oversee all phases of food procurement, production and service
• Manage: supervise all kitchen personnel and manage their shift assignments and scheduling, training and professional development, performance reviews, disciplinary actions and more
• Communicate : effectively communicate with vendors, management and staff to ensure efficient operations without issue
• Quality Check : maintain food quality standards, keeping up with inventory and ordering, food storage and rotation and conduct daily line checks, taste tests and more
• Hire: work with staffing recruiter to select and hire appropriate kitchen staff to grow your team
• Safety : maintain a clean and organized kitchen and workspace, in all service areas. Follow all safety and sanitation procedures within set guidelines from OSHA, HACCP and Department of Public Health and Risk Management - and ensure your team is following guidelines as well
• Operations : set operational goals and follow-up plans for the work unit; conduct monthly food, safety, sanitation and facility reviews to improve cafe standards and correct deficiencies
• Administrative : set time for emails, paperwork, management meetings, safety observations, leadership trainings, interviews and more
• Other duties as assigned

Knowledge and Skills

• Excellent culinary skills and experience with high volume production and large batch cooking
• Knowledge of food and catering trends with a focus on quality, sanitation, food cost controls and presentation
• Experience with menu planning and recipe development
• Strong communication, multi-tasking and problem-solving skills
• Sense of urgency and ability to work and lead a team within a safe manner

Requirements

• Minimum 4 years of applicable culinary experience; previous Sous Chef experience preferred
• Culinary school graduate or college degree
• Solid track record of success in previous management role
• Sous Chefs must have and maintain an active Food Handlers Card, as required by the California Health Department

About:

Flagship Culinary Services is dedicated to helping companies provide high quality dining experiences for their employees and visitors. Our talented teams help deliver delicious and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. We support many different types of food service setups, from full-service cafés to customized food concepts.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Work Authorization

Authorized to work in the U.S.

Equal Employment Opportunity Employer

Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be 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 under federal, state, or local law.

We also consider qualified applicants with criminal histories, consistent with