Campus-wide Field Sous Chef — Rotational Coverage

Upper Crust Food Service, LLC; Columbus (OH); On-site; USD 52,000 - 78,000; Full time

Job summary

Upper Crust Food Service is seeking a Field Sous Chef to provide agile daily coverage across campus houses and serve as the on-campus bench for permanent Chef openings. You will rotate through all houses, lead service, and collaborate with senior chefs on development plans.

The role requires 3+ years in a professional kitchen (1 year at Sous Chef level), strong food safety knowledge, and flexibility to work across multiple kitchens, including early mornings and weekends.

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—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.

Responsibilities

• Receive daily assignments and lead service across all houses on campus.
• Execute menus for absent chefs while preserving client continuity.
• Manage back-of-house operations, prep, safety, and service execution.
• Coordinate with front-of-house and house leadership on logistics and guest needs.
• Rotate through houses, build relationships, learn equipment, and document insights.

Skills

Culinary excellence

Menu execution

Food safety (ServSafe)

Flexibility across kitchens

Interpersonal skills

Education

Culinary degree or equivalent

Job description

Upper Crust Food Service is seeking a Field Sous Chef to provide agile daily coverage across campus houses and serve as the on-campus bench for permanent Chef openings. You will rotate through all houses, lead service, and collaborate with senior chefs on development plans.

The role requires 3+ years in a professional kitchen (1 year at Sous Chef level), strong food safety knowledge, and flexibility to work across multiple kitchens, including early mornings and weekends.