Junior Sous Chef
Flagship Facility Services - 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. Benefits/Perks: Shift: M-F 5:45am-4pm No Weekends Snacks and meals provided during shifts Medical, Dental, and Vision Insurance 11 paid holidays 401K with match Vacation and Sick days Long Term Disability The pay rate or range for this position is: $70,000 to $74,000 per year Flagship Culinary Services helps some of the worlds 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 work/life balance with a set schedule, weekends off and on-the-job-training for continuing your career in the culinary field. Essential Functions Achieve company goals and foster the Flagship brand within the client's culinary culture Promote and maintain Flagships safety standards and ensure staff adherence Develop and sustain an employee engagement program aligned with Flagship values. Collaborate with upper management and HR on staffing, reviews, and corrective actions Manage staff scheduling, performance, and adherence to operational procedures Set and monitor production goals, food quality, and presentation standards Oversee procurement, inventory, food prep, and service Ensure compliance with sanitation and safety standards Interview potential new hires and provide feedback to kitchen teams Knowledge and Skills Strong culinary and leadership abilities Excellent verbal communication and the ability to adapt style to the audience Familiarity with OSHA and Department of Health safety regulations Proficiency in Microsoft Office and other work-related software Ability to manage multiple tasks, prioritize, and maintain organization Knife skills, professional appearance, and a sense of urgency Experience with high-volume production and large batch cooking Ability to delegate tasks and hold staff accountable. Education and Work Experience Culinary degree preferred, not required 3-5 years of kitchen management experience in a full-service, moderate to high-volume environment Requirements Active Management-Level Food Handlers Certification (ServSafe) Work Environment Corporate kitchen with moderate to high noise levels Exposure to food allergens and chemicals Frequent movement between cold and warm environments Fast-paced with frequent interruptions and high urgency Physical Demands Frequent standing, walking, bending, and lifting (up to 40 lbs) Constant hand use for prepping, cooking, and equipment handling Exposure to hot surfaces, slippery floors, and kitchen fumes
Created: 2024-10-14