Campus Field Sous Chef: Lead Service Across Kitchens

Upper-Crust-Food-Service; Columbus (OH); On-site; USD 65,000 - 90,000; Full time

Job summary

Upper Crust Food Service is seeking a Field Sous Chef to provide campus-wide culinary coverage across multiple houses. You will lead daily service, coordinate prep and back-of-house operations, and partner with house leadership on guest needs and dietary accommodations.

The role requires a culinary degree or equivalent experience, 3+ years in professional kitchens, and a willingness to work across several kitchens on short notice. ServSafe or ability to obtain within 60 days is preferred.

Qualifications

• 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 across multiple kitchens on short notice, including early mornings, evenings, and occasional weekends.

Responsibilities

• Daily Coverage & Service Execution across houses on campus.
• Manage back-of-house operations, prep coordination, and food safety compliance.
• Partner with front-of-house teams on logistics and dietary accommodations.
• Rotate across all houses served on campus and learn each kitchen's equipment and systems.
• Document insights and opportunities to inform campus-wide best practices.
• Support new house onboarding and execute special events.

Skills

Interpersonal skills

Flexibility

Leadership

Food safety awareness

Education

Culinary degree or equivalent

Job description

Upper Crust Food Service is seeking a Field Sous Chef to provide campus-wide culinary coverage across multiple houses. You will lead daily service, coordinate prep and back-of-house operations, and partner with house leadership on guest needs and dietary accommodations.

The role requires a culinary degree or equivalent experience, 3+ years in professional kitchens, and a willingness to work across several kitchens on short notice. ServSafe or ability to obtain within 60 days is preferred.