Spanish Sous Chef Jobs in Flagship Facility Services, Inc Fremont, CA

Our talented culinary team prepares fresh, scratch-made meals with a focus on local and organic ingredients. This role supports key decisions such as hiring, training, employee development, and performance evaluations. Our fast-paced cafes prioritize collaboration and learning. The Jr. Sous Chef role offers a balanced schedule with no weekends, consistent hours, and on-the-job training to help you advance your culinary career.

Key Responsibilities:

• Achieve company goals and promote Flagship’s brand and values
• Maintain a safe, clean kitchen environment meeting health standards
• Lead, coach, and manage kitchen staff including scheduling and performance reviews
• Ensure compliance with food safety and sanitation guidelines
• Oversee food production, quality control, inventory, ordering, and recipe adherence
• Conduct daily line checks, training, and provide clear feedback
• Support employee engagement and development programs
• Partner with management and HR on employee relations and corrective actions
• Continuously improve customer experience and kitchen operations
• Participate in hiring and onboarding processes

Knowledge & Skills:

• Strong culinary and leadership skills, leading by example
• Proficient in OSHA and health department safety standards
• Skilled in kitchen equipment, knife work, and high-volume cooking
• Able to multitask and manage priorities effectively
• Experience working with diverse teams, including union employees
• Proficient in Microsoft Office, ERP, or similar systems
• Spanish language skills a plus but not required

Education & Experience:

• Culinary degree preferred but not required
• 3–5 years kitchen management experience in moderate to high-volume full-service kitchens
• Strong track record of attendance, safety, and professional growth

Work Environment & Physical Demands:

• Fast-paced, noisy corporate kitchen and café setting
• Exposure to chemicals, food allergens, hot surfaces, and slippery floors
• Frequent standing, walking, lifting (up to 40 lbs), bending, and repetitive hand motions
• Ability to navigate cold and hot kitchen environments

Requirements:

• Active Management Level Food Handlers’ Certification (e.g., ServSafe)
• Compliance with local food safety regulations