A Day in the Life of a Sr. Sous Chef
Mario Cornejo tells his story as Sr. Sous Chef at Flagship. He enjoys being able to spread his knowledge to others and teach others the unique things he has learned over the years.
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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 Mario Cornejo I am a Sous Chef for Flagship.
What does a typical day as a Sous Chef include?
It’s just high paced and everything’s batch cook, so everything needs to be prepped out everything needs to look great everything needs to be pretty much plated within our own serving vessel, if anyone needs help I step in, grilling, cutting meats, whatever needs to be done for that day.
- Oversee food production.
- Maintain and train all kitchen staff.
- Create menus and test recipes.
- Maintain safety and food quality standards.
- Ensure clean and organized kitchen in all service areas.
- Set the tone for your team.
- Set office time for emails, paperwork, and management meetings.
What is the best part about being a Flagship Sous Chef?
The opportunity to grow from within further my knowledge and also spread my knowledge from what I’ve already learned to people that don’t have the same experiences that I’ve had in the past. I get to teach cutting skills, cooking concepts, techniques, classical French cooking, things that I’ve worked with in the past that they probably haven’t had the luxury of doing.
What would you say to someone who is interested in a culinary position with Flagship?
We’re looking into somewhere that’s gonna teach you things and grow this is a great company to work for. There is a lot of aspects across the culinary field there’s a lot of great knowledge to spread out and there’s also a lot of great knowledge to learn.
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