Janelle Krawchuk tells her story as Jr. Sous Chef with Flagship Culinary Services. After 7 months, she loves the family like community, the ability to have weekends off and opportunity to grow.
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We work Monday – Friday, have holidays off, and full benefits. So, unlike some jobs, you’ll have weekends and holidays to spend with family!
My name is Janelle Krawchuk and I’ve worked here for about seven months.
What does a typical day as a Jr. Sous Chef include?
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.
What is the best part about being a Flagship Jr. Sous Chef?
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.
What would you say to someone who is interested in a culinary position with Flagship?
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.
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