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 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.”
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 moreWhether you are a small business in a single location or a large enterprise with millions of square feet, start here to discover how to make your facilities into Flagship facilities.
Looking to build your career in the culinary industry? Flagship is hiring employees who are excited by the opportunity to prepare local and regional menus that bring comfort to traveling and diverse workgroups. We support many different types of food service setups, from full-service cafés to customized food concepts such as a New York Pizza Bar, including vegetarian and vegan options.
Flagship supports its employees by offering them access to training, opportunities for advancement, and recognition throughout their culinary career.
Most employees who show the potential to move into a more responsible position are first selected to be a department mentor, an unofficial title that gives them the opportunity to provide guidance for new hires into their position.
Department/Shift Leads have demonstrated consistent performance in their role for a minimum of one year. A Lead will coach new hires and assist managers in the day-to-day operation of the Cafe.
Most leads in Line Cooks positions will develop into Jr. Sous who assist the Sous Chef of the kitchen operation. Jr. Sous should have at minimum 3-5 years’ experience as a Line Cook and 1 year as a Lead.
After spending a minimum of 5 years as a Kitchen Manager, the next progression would be Sous Chef or Pastry Chef. This position is a senior position for a person who demonstrates comprehensive skills and operational knowledge to manage an entire café, including mid-level managers and staff.
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.
If you need to talk with us right away, call 877-352-4668. Or, tell us some basic information and one of our facilities services experts will reach out as soon as possible. Looking for a culinary job? Visit our Culinary Job Listings website.
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