The pay rate or range for this position is: $82,000 to $87,000 per year

Job Summary

The Corporate Sous Chef is responsible for the multi-unit culinary operation management within a Flagship Culinary Operation. The responsibilities include but are not limited to compliance with all safety initiatives and employee engagement. This position will participate in hiring, training and employee development, performance evaluations and may participate in salary recommendations. As the Corporate Sous Chef, you are expected to lead by example by promoting harmony and positive, constructive communication within your team and different locations.

Job Description

Essential Functions*

• Responsible for achieving company objectives, goals and Key Performance Indicators. Foster and promote the Flagship brand and values within the client’s culinary culture.
• Foster a safety-first culture by ensuring all staff adhere to Flagship's safety standards and procedures.
• 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.
• Follows standard operation procedures set by the company.
• Lead and cook by example, providing guidance to team members and establishing a smooth and efficient kitchen operation that can run in your absence.
• Work various shifts across multiple locations, adapting to the dynamic needs of the operations and demonstrating flexibility in a fast-paced environment.
• Manages and supervises assigned staff, ensuring effective scheduling of work hours through Kronos time clock system and evaluating individual performance to achieve team goals.
• Continuously seek opportunities to improve the customer experience.
• Encourage and build mutual trust, respect, and cooperation among team members, fostering a collaborative and inclusive work environment.
• Serve as a role model for hourly employees and management, demonstrating appropriate behaviors at all-times and promoting a positive work culture.
• Conduct one-on-one meetings with the management team.
• Identifies and brings forward areas of opportunity to increase efficiency and operational production in food.
• Demonstrates expertise in global culinary trends, classical cooking techniques, and modern cuisine methods, with the ability to creatively integrate traditional and contemporary flavors and presentation styles.
• Develop and maintain strong client relationships through exceptional people skills, fostering a collaborative environment that aligns with our culinary philosophy and drives business growth.
• Ensure compliance with state and company regulations, including food safety & sanitation standards, physical safety, purchasing programs, and client requirements.
• Understanding of waste minimization and cost effectiveness while overseeing the preparation of upwards of 20,000 meals per day.
• Interview new team members, considering our values and culture, and making informed hiring decisions.
• Evaluate station flow and drive efficiency in speed of service to streamline operations, reduce wait times, and enhance the overall dining experience.
• Ensure food presentation aligns with our brand standards, focusing on aesthetic appeal, innovative approach and attention to detail.
• Develop and maintain recipes, portion specifications, and standard preparation procedures for dishes and ensure that all cooks are following these standards.
• Other duties as assigned.

*NOTE: Essential functions, as defined under the Americans with Disabilities Act, may include the following tasks which are illustrative ONLY, and is not a comprehensive listing of all functions and tasks performed or assigned by this position.

Knowledge and Skills

Follows safety and sanitation procedures with all guidelines from OSHA and Department of Health. Possess excellent verbal skills, with the ability to adapt communication style to suit various audiences. Demonstrate exceptional culinary skills, including high-volume production and large batch cooking. Effectively manage multiple tasks and projects, prioritizing and staying organized in a fast-paced environment. Ability to understand and speak Spanish is a plus but not required. Possess mid to high-level proficiency in Microsoft Office, ERP, and other programs used by Flagship to conduct business. Safely operate kitchen equipment and tools, utilizing knife skills efficiently and effectively. Demonstrate strong leadership skills, with the ability to delegate work, hold others accountable, and collaborate with union employees and representatives (if applicable). Develop and implement menus, including recipe creation and planning. Exhibit a sense of urgency, professional appearance, and a high level of commitment, passion, and creativity for food.

Education and Work Experience

Culinary Degree (preferred but not required). Exemplary record of attendance, safety and performance in previous position. Proven track record of achieving success in previous roles, with a clear trajectory of career advancement. 7-8 years' experience as a Sous Chef in a full service, moderate to high volume restaurant or equivalent.

Work Environment

The work environment includes the following large kitchen environment elements and exposures.

The noise level in the work environment is moderate to high noise level. The job operates in a corporate kitchen. Fast paced office environment when working in the café office. Fast paced kitchen, frequently changing environment in which interruptions are considered normal. Work environment involves constant exposure to working with chemicals. Work environment entails constant exposure to food allergens such as milk, egg, nuts, fish, shellfish, wheat and soy. High sense of urgency. Slippery/uneven surfaces may be encountered. Frequently moving from cold freezer to normal kitchen environment.

Requirements

Must have and maintain an active management level food handler certification (i.e. ServSafe and/or other local state required certification) and adhere to local food handlers' requirements Consistently perform all duties in a responsible and efficient manner.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

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 may 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.

Under the Americans with Disabilities Act reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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/Security Clearance

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.

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 applicable federal, state and local law.

Americans with Disabilities Act

Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job.

If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!