Sous Chef — Low-Night, High-Impact Kitchen Team

Upper-Crust-Food-Service; West Lafayette (IN); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Very few late nights

Time off for most holidays

Paid vacations

401K with company match

Health insurance

Dental insurance

Vision insurance

Pet insurance

Job summary

Upper Crust Food Service is seeking a Sous Chef to support the Head Chef in food preparation, staff supervision, and maintaining a clean, safe kitchen and dining area. You will work closely with the Chef to develop seasonal menus while ensuring high-quality customer service.

Responsibilities include sanitation, safe handling of ingredients, and collaboration with management for events. The role emphasizes teamwork, reliability, and adherence to best practices in a fast-paced setting.

Qualifications

• Must work well in a team and follow sanitation procedures.
• Knowledge of safe food handling, preparation, and cooking procedures.
• Excellent interpersonal and written/verbal communication skills.
• Ability to learn best practices and follow state/local regulations.

Responsibilities

• Support Head Chef to prepare food safely, efficiently, and to spec.
• Collaborate on seasonal, relevant menu concepts with the Chef.
• Maintain a clean and sanitary kitchen and dining area.
• Wash utensils, equipment, and dishes.
• Assist in unloading, inspecting, and storing raw ingredients.
• Enforce sanitation and food safety standards per regulations.
• Maintain professional 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

Teamwork

Sanitation procedures

Food handling

Communication

Pressure handling

Food safety

Education

High school diploma or equivalent

Food safety certification

Job description

Upper Crust Food Service is seeking a Sous Chef to support the Head Chef in food preparation, staff supervision, and maintaining a clean, safe kitchen and dining area. You will work closely with the Chef to develop seasonal menus while ensuring high-quality customer service.

Responsibilities include sanitation, safe handling of ingredients, and collaboration with management for events. The role emphasizes teamwork, reliability, and adherence to best practices in a fast-paced setting.