Creative Sous Chef - Menu Innovation & Kitchen Ops

Upper Crust Food Service; Greencastle (IN); On-site; USD 42,000 - 62,000; Full time

Job summary

Upper Crust Food Service Sous Chefs are responsible for supporting the Head Chef in food preparation, staff management, maintaining a clean kitchen and dining room, and ensuring best practices with safety and sanitation. Maintain outstanding communication with management and customers.

Collaborate on seasonal menu concepts, ensure food prepared safely and efficiently, and help maintain a professional attitude under pressure.

Qualifications

• Ability to work well as part of a team.
• Ability to follow sanitation procedures.
• Understand food handling techniques, preparation, and cooking procedures.
• Exhibit excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.

Responsibilities

• Work with the Head Chef, ensuring that food is prepared safely, efficiently, and according to specifications or requests.
• Collaborate with the Chef to create seasonal, relevant and evolving menu concepts
• Maintain a clean and sanitary kitchen and dining room including but not limited to tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, refrigeration equipment, and floors
• Wash kitchen utensils, equipment and dishes, etc.
• Help with unloading, inspecting, and storage of raw ingredients and supplies.
• Enforce sanitation and food safety standards per state and local regulations.
• Maintain a professional and positive attitude with coworkers and customers.
• Assist in planning and executing special events as directed by management.
• Communicate regularly with management via calls, emails, and texts.

Skills

Teamwork

Sanitation

Food handling

Interpersonal skills

Communication

Safety training

Education

High school diploma / vocational training

Job description

Upper Crust Food Service Sous Chefs are responsible for supporting the Head Chef in food preparation, staff management, maintaining a clean kitchen and dining room, and ensuring best practices with safety and sanitation. Maintain outstanding communication with management and customers.

Collaborate on seasonal menu concepts, ensure food prepared safely and efficiently, and help maintain a professional attitude under pressure.