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About the Role
Flagship Culinary Services provides high-quality dining experiences for employees, clients, and visitors at large high-tech companies. This role supports the culinary program by preparing tasty, nutritious, scratch-made food with an emphasis on local and organic ingredients. The position involves participating in hiring, training, employee development, and performance evaluations, offering a work/life balance with a set schedule and weekends off.
Responsibilities
- Achieve company objectives and goals.
- Foster and promote the Flagship brand and values.
- Promote and ensure adherence to Flagship's safety culture.
- Maintain a safe working environment using proper food handling and safety guidelines.
- Develop and maintain an employee engagement program based on Flagship core values.
- Partner with upper management and HR for guidance on corrective actions, reviews, and employee issues.
- Consistently meet the Company’s Key Performance Indicators (safety, staffing levels, attrition, etc.).
- Follow standard operating procedures.
- Manage assigned staff, including scheduling and performance.
- Communicate job expectations, appraise job results, and enforce systems, policies, and productivity standards.
- Continuously seek opportunities to improve the customer experience.
- Encourage and build mutual trust, respect, and cooperation among team members.
- Work well under pressure in a fast-paced environment.
- Serve as a role model for hourly employees.
- Responsible for production according to recipes/directions.
- Set, manage, and follow up on prep and production goals.
- Maintain food quality standards for the café.
- Oversee all phases of food procurement, production, and service, including inventory, ordering, storage/rotation, food preparation, recipe adherence, plate presentation, service, and production time standards.
- Conduct daily line checks, food reviews, and recipes of the day.
- Provide clear feedback to the kitchen team.
- Ensure kitchen cleanliness and sanitation standards, passing Health Department audits.
- Train staff on proper sanitation guidelines.
- Prepare food items consistently according to standards with portion sizes, quality standards, and kitchen rules, policies, and procedures.
- Interview new team members considering company values and culture.
- Perform other duties as assigned.
Requirements
- Must have and maintain an active Management Level Food Handlers’ Certification (ServSafe).
- Adhere to local food handler requirements.
- Consistently perform all duties in a responsible and efficient manner.
- Authorized to work in the U.S.
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.
- Ability to handle kitchen equipment and tools safely.
- 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).
- Able to delegate work and hold others accountable for achieving needed results within designated timelines.
- Strong ability to influence positive change.
- Know where things are in the kitchen and how to use the equipment.
Location
- Corporate kitchen
Work Type
- Full-time
- Onsite
Experience Level
- 3-5 years’ experience of kitchen management in a full service, moderate to high volume restaurant or equivalent.
Education Level
- Culinary Degree (preferred but not required).
Salary/Compensations
- $80,000 per year
Benefits
- On-the-job-training for continuing your career in the culinary field.
About the Company
- 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.
Equal Opportunity
- 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.
- Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job.