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About the Role

The Field Sous Chef is a campus-wide culinary role providing daily coverage across all houses and serving as a backup for permanent Chef openings. This role rotates across campus kitchens, covering absences, supporting high-volume service, assisting with special events, and developing culinary and leadership skills.

Responsibilities

• Receive daily assignments and lead service at assigned houses.
• Execute planned menus to client standards when covering for an absent Chef.
• Manage back-of-house operations including prep, food safety, and service execution.
• Partner with front-of-house teams and leadership on logistics and guest needs.
• Rotate across all campus houses, building relationships and learning kitchen operations.
• Document insights and standards observed across houses.
• Provide pre-service prep assistance at high-volume locations.
• Support new house onboarding.
• Execute special events.
• Complete structured shadow time with senior chefs.
• Participate in development reviews covering culinary skills, leadership, client management, and business acumen.
• Build a portfolio of menu concepts, costed recipes, and service plans.
• Maintain a professional and coachable demeanor.

Requirements

• Culinary degree or equivalent professional kitchen experience.
• 3+ years in a professional kitchen, with at least 1 year at the Sous Chef level or equivalent.
• Demonstrated ability to execute a menu designed by another chef to that chef's standard.
• Strong food safety knowledge; ServSafe certification or ability to obtain within 60 days of hire.
• Flexibility and mobility — willingness to work across multiple kitchens on short notice, including early mornings, evenings, and occasional weekends.
• Strong interpersonal skills; ability to integrate quickly into established kitchen teams.
• Prior experience in high-volume residential, hospitality, or institutional food service.
• Experience with menu design, recipe costing, and inventory management.
• Exposure to dietary accommodation programs (allergen management, religious and lifestyle diets).
• The work environment can be loud and busy with kitchen hazards.
• Capability to work in a kitchen environment that may involve exposure to extreme heat or cold.
• Required to stand for long periods, up to 8+ hours, as well as walk, bend and stoop.
• Must be able to lift and/or move objects up to 50 pounds.
• Exposure to cleaning chemicals.

Skills

• Food safety knowledge
• ServSafe certification
• Interpersonal skills
• Menu design
• Recipe costing
• Inventory management
• Dietary accommodation programs

Location

• Campus-wide

Work Type

• Full-time
• Onsite

Experience Level

• Sous Chef level or equivalent
• 3+ years professional kitchen experience

Education Level

• Culinary degree or equivalent professional kitchen experience

About the Company

• Upper Crust Food Service provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Equal Opportunity

• This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.