Sous Chef — Creative Kitchen Lead (Seasonal Menus)

Upper Crust Food Service; Grand Forks (ND); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Very few late nights

Time off for most holidays

Paid vacations

401K with company match

Health, dental, vision, and pet insur

Job summary

Upper Crust Food Service, LLC seeks an experienced Sous Chef to support the Head Chef in daily kitchen operations, food preparation, and staff coordination. The role emphasizes safety, sanitation, and delivering high-quality dishes while maintaining excellent communication with the team and customers.

You will collaborate on seasonal menus, oversee kitchen and dining room cleanliness, and help with events and bulk ingredient handling.

Qualifications

• 2+ years of food service skills or related experience preferred.
• Have a valid food safety handler and sanitation certification in accordance with state and local regulations or obtain one within 30 days of employment.
• High school or vocational school coursework in kitchen basics is preferred.

Responsibilities

• Work with the Head Chef to ensure food is prepared safely, efficiently, and per specifications or requests.
• Collaborate with the Chef to create seasonal and evolving menu concepts.
• Maintain a clean and sanitary kitchen and dining room.
• Wash kitchen utensils, equipment and dishes.
• Assist in 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

Team player

Sanitation procedures

Food handling

Interpersonal skills

Verbal communication

Written communication

SOP knowledge

Job description

Upper Crust Food Service, LLC seeks an experienced Sous Chef to support the Head Chef in daily kitchen operations, food preparation, and staff coordination. The role emphasizes safety, sanitation, and delivering high-quality dishes while maintaining excellent communication with the team and customers.

You will collaborate on seasonal menus, oversee kitchen and dining room cleanliness, and help with events and bulk ingredient handling.