Lead Sous Chef: From-Scratch Menus & Team Leadership

Upper Crust Food Service; Stillwater (OK); On-site; USD 54,000 - 76,000; Full time

Job summary

Upper Crust Food Service is seeking a Head Chef to lead the kitchen at one of our chapter houses in Stillwater, OK. You’ll plan and execute fresh, from-scratch weekly menus and manage a high-volume kitchen with careful attention to safety and quality.

You’ll train staff, oversee schedules, order supplies within budget, and ensure all meals reflect our standards. Regular communication with management and the chapter is essential.

Qualifications

• 3+ years in professional, high‑volume food production or catering, or equivalent experience.
• Culinary degree a plus, not required
• Manager‑level sanitation certification, or ability to obtain one within 30 days of employment
• Proficiency across cooking methods, cuisines, and kitchen equipment
• A steady hand under pressure and a clear head in a crisis
• Ability to pass a background check

Responsibilities

• Plan and execute fresh, from‑scratch weekly menus, with regular menu meetings with the chapter
• Create high‑quality meals with excellent presentation and flavor, and send photos of plated meals to management
• Keep the kitchen and dining room clean and sanitary — tables, grills, fryers, ovens, refrigeration, floors, and everything in between
• Train and oversee kitchen staff, manage schedules, and assess performance with management’s approval
• Order supplies within budget and keep inventory stocked
• Enforce food safety and sanitation standards per state and local regulations
• Plan and execute special events as directed by management
• Communicate regularly with management and the chapter by phone, email, and text
• Hold the team accountable to every UCFS policy

Skills

Cooking methods proficiency

Team leadership

Food safety awareness

Background check clearance

Education

Culinary degree (preferred)

Tools

Sanitation certification

Job description

Upper Crust Food Service is seeking a Head Chef to lead the kitchen at one of our chapter houses in Stillwater, OK. You’ll plan and execute fresh, from-scratch weekly menus and manage a high-volume kitchen with careful attention to safety and quality.

You’ll train staff, oversee schedules, order supplies within budget, and ensure all meals reflect our standards. Regular communication with management and the chapter is essential.