Menu-Driven Sous Chef: Lead, Create, Collaborate

Upper Crust Food Service; Columbia (SC); On-site; USD 42,000 - 64,000; Full time

Job summary

Upper Crust Food Service is seeking a hands-on Sous Chef to work with the Head Chef, help shape the menu, and keep the kitchen moving in busy environments.

You’ll lead food prep, ensure safety and sanitation, and collaborate on seasonal concepts while guiding a team to deliver consistent quality.

Requirements include 2+ years in food service, a food safety certification (or ability to obtain within 30 days), and the ability to stand 8+ hours and lift up to 50 lbs.

Qualifications

• 2+ years of food service experience, ideally with bulk prep and production in a commercial kitchen.
• Food safety handler and sanitation certification, or ability to obtain one within 30 days of employment.
• Strong verbal and written communication skills.
• Comfort working with a variety of personalities under pressure.
• Ability to pass a background check.
• Comfort standing for 8+ hour shifts and lifting up to 50 lbs.

Responsibilities

• Work alongside the Head Chef to make sure food is prepared safely, efficiently, and to spec
• Collaborate on seasonal, evolving menu concepts
• Keep the kitchen and dining room clean and sanitary
• Wash utensils, equipment, and dishes as needed
• Help unload, inspect, and store raw ingredients and supplies
• Enforce food safety and sanitation standards per state and local regulations
• Plan and execute special events as directed by management
• Communicate regularly with management by phone, email, and text

Skills

Verbal communication

Written communication

Team collaboration

Stand/transit physically fit

Job description

Upper Crust Food Service is seeking a hands-on Sous Chef to work with the Head Chef, help shape the menu, and keep the kitchen moving in busy environments.

You’ll lead food prep, ensure safety and sanitation, and collaborate on seasonal concepts while guiding a team to deliver consistent quality.

Requirements include 2+ years in food service, a food safety certification (or ability to obtain within 30 days), and the ability to stand 8+ hours and lift up to 50 lbs.