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Content and Digital Communications Specialist
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Chicago, IL
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Early Childhood Lead Teacher & Program Leader
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Flagship Facility Services LLC

Senior Sous Chef

CA, United States

$90,000 to $100,000 USD / year

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Job details

Pay: $90,000 to $100,000 USD / year
Posting language: English
Posted: Nov 3, 2026

Original job description

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.

Check out a day in the life of an Sous Chef here

The pay rate or range for this position is: $90,000 to $100,000 per year90,000 to $100,000 per year

Job Summary

The Sr. Sous Chef is responsible for overseen multiple kitchens, overseeing the activities as menu development and food quality by constantly promoting harmony and positive constructive communication with the café in order to move forward in establishing a pleasant work environment.

Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Sr. Sous Chefs enjoy a work/life balance with great benefits, a set schedule and opportunity to continue advancing in your career.

Job Description

Organization Background 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.

Summary/Objective The Sr. Sous Chef is responsible for overseen multiple kitchens, overseeing the activities as menu development and food quality by constantly promoting harmony and positive constructive communication with the café in order to move forward in establishing a pleasant work environment.

Essential Functions* Responsible for achieving company objectives and goals. Foster and promote the Flagship brand and values within the client’s culinary culture. Promote and ensure that all staff is adhering to Flagship’s safety culture. 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. Responsible for consistently meeting the Company’s Key Performance Indicators [i.e., safety, staffing levels, attrition, etc.]. Follows standard operation procedures set by the company. Manages assigned staff, to including scheduling kronos time clock activity and performance. Continuously seeks opportunities to improve the customer experience. Encourages and builds mutual trust, respect, and cooperation among team members. Works well under pressure in a fast-paced environment. Serves as a role model for hourly employees and management demonstrating at all time appropriate behaviors. Must have skills in cooking and preparation of a variety of foods. Ability to plan a variety of menus daily. Knowledge of food supplies, equipment and services, ordering and inventory control. Establishes, manages and maintains all vendor relationships. Consults with client’s Catering/Event Coordinator on a weekly basis as well as with other departments if necessary. Conduct one on one meetings with Sous Chefs and possible Jr. Sous when needed. Identifies and bring forward areas of opportunity to increase efficiency and operational production in food. Responsible for identifying training, staffing & safety needs regarding the kitchen staff. Foster, develop and support Sous Chef and Jr. Sous to ensure continuous operations in the kitchen. Able to interview new team members considering our values and culture. Other duties as assigned.

Knowledge and 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. Handles kitchen equipment and tools safely. Ability to read, understand and enforce safety/health procedures. 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). Delegates work and hold others accountable for achieving needed results within designated timelines. Ability to influence positive change. Knows where things are in the kitchen and how to use the equipment. Menu planning. Able to train Jr. Sous and Sous Chefs in managerial duties and company standards. Recipe development.

Education and Work Experience 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. 5-6 years' experience as a Sous Chef in a full service, moderate to high volume restaurant or equivalent.

Work Environment The work environment for 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 involved 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 Handlers’ Certification (ServSafe) and adhere to local food handler requirement. 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 mat 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.

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!

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More about this job

Skills

Communication skills
Cooking
Support ICT system users
UKG
Inventory management
Sanitation
Interact verbally in Spanish
Microsoft Office
ERP
Organizational skills
Leadership
Work with chemicals
Food Handler Certificate

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