Flagship Culinary Services helps some of the world’s largest high tech companies provide high quality dining experiences for their employees and visitors. Our highly qualified staff support our customer’s in-house Head Chef in preparing tasty and nutritious food, made from scratch, with a strong emphasis on local and organically‐grown ingredients.
Flagship’s proven culinary staffing solution can lower costs and take away the burden of recruiting, background checking, and managing staff.
Call us at 877-352-4668 or send us a note and we’ll respond as quickly as possible.
Reach Out to learn moreDo you crave the challenge of building and sustaining communities with innovative menus and flawless service? Do you want to work in one of the most exciting environments in the country? We hire culinarians who are eager to use organic, locally grown food to craft experiences – not just meals.
From small moments to major milestones, every day should be special, which is why we’re committed to providing elevated dining experiences for the great minds at some of the world’s largest companies.
We support our staff by offering access to training, opportunities for advancement, and recognition throughout your culinary career.
No matter what your experience level, Flagship has a place for you!
You can start your journey as a Dishwasher or Front of House position. It can be the first step in your culinary career if you do not have prior cooking experience. You’ll be in front of customers daily and learn the value of excellent customer service skills. A good attitude and work ethic can promote you to Front of House Lead and then move you onto Cook.
With some prior kitchen experience, you can start as a Prep Cook or Line Cook. These positions can put you in the middle of all the action! You’ll be tasked with prepping ingredients or cooking large volume production for breakfast, lunch or dinners. You’ll learn to maneuver through the kitchen like an expert, in an efficient and safe manner. Your next step is Cook Lead
As you continue to learn on the job and grow within your role, you will receive new responsibilities. After you have mastered the Front of House role and demonstrated consistent performance, you may be rewarded and promoted to Department/Shift Lead. A Lead will coach new hires and assist managers in the day-to-day operation of your kitchen.
As you continue to learn on the job and grow within your role, you will receive new responsibilities. Those who have demonstrated consistent performance in their role are often rewarded and promoted to Department/Shift Lead. A Lead will coach new hires and assist managers in the day-to-day operation of your kitchen.
Line Cook Leads will generally develop into Jr. Sous chefs, who will assist the Sous Chef with the business and personnel side of the kitchen operations.
Front of House Leads can develop into Front of House Managers, who will oversee Front of House employees and manage the operations of their café offerings and guest experiences.
A consistent focus and a strong drive will help you move to the next progression, Sous Chef, which will put you at the helm of the kitchen. This position is a senior position for someone who fully demonstrates a comprehensive knowledge of culinary skills, recipe and menu development, and the operational knowledge to manage an entire café from the kitchen.
Everyone “kneads a little dough” but if you have some prior experience, you can enjoy making twists, cakes, breads and desserts every day. When you join our talented bread and pastry teams, you’ll prepare and produce a variety of sweet and savory pastries and desserts, or a wide variety of breads and laminated pastries. Prior baking experience is required.
As you continue to learn on the job and grow within your role, you will receive new responsibilities. Those who have demonstrated consistent performance in their role are often rewarded and promoted to Department/Shift Lead. A Lead will coach new hires and assist managers in the day-to-day operation of your kitchen.
Most Lead Bakers will develop into a Supervisor position, overseeing a collaborative team of bakers and serving as the right hand to the Sous Chef of the bread or pastry operation.
After honing your knowledge of international pastries and desserts or breads, the Pastry or Bread Sous Chef sets the tone for the team with menu planning and recipe development. This position is a senior position for someone who fully demonstrates a comprehensive knowledge of pastry skills, in addition to the ability to oversee the progression of the pastry or bread program for the café.
Flagship boasts 20 locations and counting!
We’re passionate about food safety and use ServSafe for our food and beverage safety training and certification program, administered by the National Restaurant Association.
We’re just as passionate about ensuring the safety of our culinary service employees. Our motto is, “Home Safe, Every Day.”
Do you crave the challenge of building and sustaining communities with innovative menus and flawless service? Do you want to work in one of the most exciting environments in the country? We hire culinarians who are eager to use organic, locally grown food to craft experiences – not just meals.
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