Flagship Facility Services Reviews

I was hired as a manager- a kitchen manager- a sous chef to the chefs who are basically sous chefs to the chefs at Facebook. This is an odd situation. Facebook has chefs. They oversee the contract operator- Flagship. Facebook has high standards- but doesn't have the written in stone standards that equip management and hourly staff with Flagship to really have a clear mission. Flagship chefs were in the process of creating a training program which isn't really all too effective when hiring outside staff. I was basically learning what was needed as I went- no indoctrination, no training period in the culture of their mechanics- thrown into the mix. This is an absolute failing on their part. Constantly second guessing management hired without truly empowering decisions creates managers who cannot be strong in their position. If one is to hire outside management in this type of environment, one should have a comprehensive training program. Cooks are expected to work without written recipes that are articulated through management interpretation on a daily basis. At this level, cooking for over one thousand people per service, recipes should be written, costed, and tested. These practices aren't in place. In an effort to provide such a varied rotational menu inconsistency abounds. This type of thing may fly on smaller scales, but in a larger arena such as a corporate feeder, there are many shortfalls placing undue stress on the staff. Often times menu items or recipes are changed moments before execution due to product not in house, or redundancy in items(can't have similar items on different services within proximity). These shortfalls are only the tip of the iceberg. Facebook, control your contractor, or continue to lose money on a poorly equipped program of benefits to your people. I feel that Facebook would be better served to cut the middle men and move forward with their own staff helmed by their own competent people.