Jr Sous Chef

Job Summary

Required Qualifications

• •Must have and maintain an active Management Level Food Handlers' Certification (ServSafe)
• •3-5 years' experience of kitchen management in a full service, moderate to high volume restaurant or equivalent
• •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
• •Good or corrective vision is required to safely perform all duties
• •Good balance required to safely perform assigned tasks
• •Neck flexion and usage will be constant while performing assigned tasks
• •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
• •Frequent standing, walking, bending and twisting are required to perform cooking, and food prep duties
• •Squatting and kneeling mat be required
• •Environmental demands: hot surfaces such as ovens, stoves, etc
• •Use of step ladders
• •Greasy and wet floors
• •Fumes from burnt oils and greases
• •Work Authorization Authorized to work in the U.S.

Desired Qualifications

• •Culinary Degree (preferred but not required)
• •Exemplary record of attendance, safety and performance in previous position
• •Solid track record of success in previous assignments demonstrating upward career tracking
• •Ability to interview new team members considering our values and culture
• •Excellent verbal skills with an ability to adjust communication style to suit the audience
• •Excellent culinary skills
• •Lead by example
• •Ability to handle kitchen equipment and tools safely
• •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
• •Good or corrective vision is required to safely perform all duties
• •Good balance required to safely perform assigned tasks
• •Neck flexion and usage will be constant while performing assigned tasks
• •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
• •Frequent standing, walking, bending and twisting are required to perform cooking, and food prep duties
• •Squatting and kneeling mat be required
• •Environmental demands: hot surfaces such as ovens, stoves, etc
• •Use of step ladders
• •Greasy and wet floors
• •Fumes from burnt oils and greases
• •Work Authorization Authorized to work in the U.S.