Campus Field Chef: Lead Service Across Kitchens

Upper Crust Food Service, LLC; Fayetteville (AR); Presencial; USD 42 000 - 64 000; Tempo integral

Resumo da oferta

Upper Crust Food Service, LLC is seeking a Field Chef to provide campus-wide culinary coverage, rotating across all houses and serving as the on-campus bench for permanent chef openings. You will lead service, execute menus, and coordinate with front-of-house teams to ensure high standards and guest satisfaction.

The role emphasizes development, with semi-annual reviews, participation in menu concepts, and a path toward independent menu ownership while adapting to high-volume, diverse campus

Qualificações

• Culinary degree or equivalent professional kitchen experience.
• 3+ years in a professional kitchen, with at least 1 year at the Sous Chef level or equivalent.
• Demonstrated ability to execute a menu designed by another chef to that chef's standard.
• Strong food safety knowledge; ServSafe certification or ability to obtain within 60 days of hire.
• Flexibility and mobility - willingness to work across multiple kitchens on short notice, including early mornings, evenings, and occasional weekends.
• Strong interpersonal skills; ability to integrate quickly into established kitchen teams.

Responsabilidades

• Daily Coverage & Service Execution across houses on campus.
• Execute the house's planned menu to standard during chef absences.
• Manage back-of-house operations: prep, station setup, food safety, and service.
• Coordinate with front-of-house and leadership on logistics and guest needs.
• Rotate across all houses, building relationships with teams and clients.
• Shadow senior chefs and participate in development plans.

Conhecimentos

Menu execution

Interpersonal skills

Flexibility / mobility

Kitchen leadership

Formação académica

Culinary degree or equivalent

Sous Chef level experience

Descrição da oferta de emprego

Upper Crust Food Service, LLC is seeking a Field Chef to provide campus-wide culinary coverage, rotating across all houses and serving as the on-campus bench for permanent chef openings. You will lead service, execute menus, and coordinate with front-of-house teams to ensure high standards and guest satisfaction.

The role emphasizes development, with semi-annual reviews, participation in menu concepts, and a path toward independent menu ownership while adapting to high-volume, diverse campus