Junior Sous Chef
Flagship Facility Services, Inc. - seattle, WA
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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. BenefitsPerks:Shift: M-F 5:45am-4pmNo WeekendsSnacks and meals provided during shiftsMedical, Dental, and Vision Insurance11 paid holidays401K with matchVacation and Sick daysLong Term DisabilityThe pay rate or range for this position is: $70,000 to $74,000 per yearFlagship 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.Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Jr. Sous enjoy a worklife balance with a set schedule, weekends off and on-the-job-training for continuing your career in the culinary field.Essential FunctionsAchieve company goals and foster the Flagship brand within the client's culinary culturePromote and maintain Flagship's safety standards and ensure staff adherenceDevelop and sustain an employee engagement program aligned with Flagship values. Collaborate with upper management and HR on staffing, reviews, and corrective actionsManage staff scheduling, performance, and adherence to operational proceduresSet and monitor production goals, food quality, and presentation standardsOversee procurement, inventory, food prep, and serviceEnsure compliance with sanitation and safety standardsInterview potential new hires and provide feedback to kitchen teams Knowledge and SkillsStrong culinary and leadership abilitiesExcellent verbal communication and the ability to adapt style to the audienceFamiliarity with OSHA and Department of Health safety regulationsProficiency in Microsoft Office and other work-related softwareAbility to manage multiple tasks, prioritize, and maintain organizationKnife skills, professional appearance, and a sense of urgencyExperience with high-volume production and large batch cookingAbility to delegate tasks and hold staff accountable. Education and Work ExperienceCulinary degree preferred, not required3-5 years of kitchen management experience in a full-service, moderate to high-volume environment RequirementsActive Management-Level Food Handler's Certification (ServSafe)Work EnvironmentCorporate kitchen with moderate to high noise levelsExposure to food allergens and chemicalsFrequent movement between cold and warm environmentsFast-paced with frequent interruptions and high urgencyPhysical DemandsFrequent standing, walking, bending, and lifting (up to 40 lbs)Constant hand use for prepping, cooking, and equipment handlingExposure to hot surfaces, slippery floors, and kitchen fumes
Created: 2024-10-13