Sous Chef: Lead a Dynamic Kitchen & Seasonal Menus

careers-ucfs; Greencastle (IN); On-site; USD 42,000 - 64,000; Full time

Job summary

Upper Crust Food Service is seeking a Sous Chef to support the Head Chef in food preparation and staff management. You will help maintain a clean, safe kitchen and dining area while ensuring top quality products and customer service.

Role requires hands-on kitchen experience with strong teamwork, communication, and adherence to sanitation standards. Ability to help plan events and manage daily kitchen operations is essential.

Qualifications

• Ability to work well as part of a team.
• Follow sanitation procedures.
• Understand food handling techniques, preparation, and cooking.
• Exhibit excellent interpersonal skills with the ability to work with diverse personalities and under pressure.
• Strong verbal and written communication skills.
• Understanding of or ability to learn food handling techniques.
• Be familiar with the industry's best practices.

Responsibilities

• Work with the Head Chef to ensure safe, efficient food prep per specs.
• Collaborate on seasonal menu concepts.
• Maintain a clean, sanitary kitchen and dining area.
• Wash utensils, equipment and dishes.
• Assist with unloading, inspecting, and storing ingredients.
• Enforce sanitation and safety standards per regulations.
• Maintain professionalism with coworkers and customers.
• Assist in planning and executing special events.

Skills

Team player

Sanitation procedures

Food handling techniques

Interpersonal skills

Verbal and written communication

Education

2+ years food service experience

High school kitchen basics

Job description

Upper Crust Food Service is seeking a Sous Chef to support the Head Chef in food preparation and staff management. You will help maintain a clean, safe kitchen and dining area while ensuring top quality products and customer service.

Role requires hands-on kitchen experience with strong teamwork, communication, and adherence to sanitation standards. Ability to help plan events and manage daily kitchen operations is essential.