Sous Chef - Craft Seasonal Menus & Lead Kitchen Team

Upper-Crust-Food-Service; Lincoln (NE); Sur place; USD 42 000 - 60 000; Plein temps

Avantages offerts par ce poste

401K match

Health insurance

Dental insurance

Vision insurance

Pet insurance

Paid vacations

Holidays off

Résumé du poste

Upper Crust Food Service is seeking a classically trained Sous Chef to support the Head Chef in food preparation and staff management. The role emphasizes safe, efficient kitchen operations and exceptional customer service in a fast-paced setting.

You will help develop seasonal menus, maintain high sanitation standards, and collaborate with management to ensure quality and consistency across dining programs.

Qualifications

• Ability to work well as part of a team
• Follow sanitation procedures and food handling techniques
• Understand kitchen prep, cooking techniques
• Strong interpersonal and communication skills
• Knowledge of industry best practices
• Pass background check and obtain required certifications

Responsabilités

• Work with Head Chef to ensure food is prepared safely and efficiently
• Collaborate with Chef to create seasonal menu concepts
• Maintain a clean and sanitary kitchen and dining room
• Wash kitchen utensils, equipment and dishes
• Assist in unloading, inspecting, and storing ingredients
• Enforce sanitation and food safety standards
• Maintain positive attitude with coworkers and customers
• Assist in planning and executing special events as directed

Connaissances

Team player

Sanitation procedures

Food handling

Interpersonal skills

Communication skills

Best practices

Formation

High school/kitchen basics

Description du poste

Upper Crust Food Service is seeking a classically trained Sous Chef to support the Head Chef in food preparation and staff management. The role emphasizes safe, efficient kitchen operations and exceptional customer service in a fast-paced setting.

You will help develop seasonal menus, maintain high sanitation standards, and collaborate with management to ensure quality and consistency across dining programs.