Sous Chef

Proudly serving Sororities and Fraternities, Upper Crust Food Service is known for freshness, quality, variety, and excellent customer service. Upper Crust Food Service began with a vision to solve a problem that many Fraternity and Sorority houses face. That problem is a lack of consistency and professionalism in the kitchen. With a focus on great food and personal service, we’ve remained true to our roots.

Today, the chefs of Upper Crust Food Service prepare tens of thousands of meals weekly for students across the country.

We are seeking a talented and passionate Sous Chef to join our dynamic Operations team. As a Sous Chef, you will play a vital role in supporting the kitchen's day-to-day operations, ensuring high culinary standards, and delighting guests with exceptional dining experiences. This is an exciting full-time, hourly opportunity for someone eager to showcase their culinary expertise, collaborate with a driven team, and grow within a professional kitchen environment.

• Assist the Executive Chef in planning and executing menus that align with the restaurant’s vision and customer preferences.
• Oversee kitchen operations, including managing food preparation and ensuring adherence to quality and presentation standards.
• Supervise kitchen staff, provide training, and monitor performance to maintain an efficient and motivated team.
• Maintain inventory and order supplies as needed to ensure uninterrupted kitchen operations.
• Uphold strict food safety and sanitation practices to meet health and safety regulations.
• Collaborate with the kitchen team to develop and test new recipes and seasonal offerings.
• Monitor and manage kitchen expenditures to align with budgetary goals.
• Handle customer inquiries, special requests, or complaints with professionalism and a commitment to service excellence.

• Proven experience as a Sous Chef or in a similar role in a fast-paced kitchen environment.
• Comprehensive knowledge of culinary techniques, food preparation, and kitchen operations.
• Strong leadership and team management skills, with the ability to train and mentor kitchen staff.
• Excellent organizational and time-management abilities to manage multiple tasks effectively.
• Up-to-date knowledge of health and safety regulations and practices in food handling.
• Ability to work collaboratively and communicate clearly with the kitchen and front-of-house teams.
• Flexibility to work a variety of shifts, including evenings, weekends, and holidays.
• Proficiency in English, with strong written and verbal communication skills.
• Culinary degree or formal training is preferred but not required.