A Day in the Life of a Jr. Sous Chef

I get in, and I make sure that all my bases are covered as far as prep let’s go as far as menu planning, making sure the night before prepped our stuff and when the cooks come making sure they’re in a positive attitude and ready to work. I’m very big on making sure they know that it’s about there art as well, you know like shirts or menus but at the end of the day they’re the artist creating that food.

• Assist with food production and preparation for breakfast, lunch and dinner.
• Manage shift of assigned staff, including cooks, bakers, dishwashers and front of house. Oversee kitchen operations and monitor all phases of food procurement, production and service.
• Maintain safety and food quality standards for your cafe.
• Conduct Daily line checks.
• Ensure clean and organized kitchen in all service areas.

The variety of foods I get to make, and any other kitchen world restaurant you don’t really get to make as much food as we get to do here quite in fact that is our job to make a different menu every day and the hours the hours are unheard of in any other culinary job getting my weekends off and being able to have kind of like a set schedule that would probably be one of my favorite parts.

Applying to Flagship… what makes it worth it is probably the community you’re around it’s very positive a lot of people are wanting to help you grow and at the same time you’re making family like friends.