Sous Chef at Upper Crust Food Service

Stillwater, Oklahoma, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Sep, 26

Salary

0.0

Posted On

20 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Staff Management, Kitchen Sanitation, Food Safety, Menu Development, Customer Service, Interpersonal Skills, Verbal Communication, Written Communication, Bulk Food Production, Teamwork, Event Planning

Industry

Food & Beverages

Description

At Upper Crust Food Service, YOU are the crucial ingredient for providing fresh healthy Greek life food nationwide. Our Chefs enjoy a lifestyle that is unmatched in the hospitality industry with very few late nights and weekend hours. Sous Chefs are responsible for supporting the Head Chef in food preparation, management of additional staff, maintaining a clean kitchen/dining room, and ensuring best practices with safety and sanitation. Maintain outstanding communication with management and customers. Consistently deliver outstanding products and customer service. If you are excited to create cool from-scratch food and make people happy every day, APPLY NOW. We're currently looking for a classically trained Sous Chef who is driven by their love and passion for food. What’s in it for you? Very few late nights and weekend hours Time off for most holidays Paid vacations A competitive 401K with company match Health, dental, vision, and pet insurance Duties and Responsibilities: Work with the Head Chef, ensuring that food is prepared safely, efficiently, and according to specifications or requests. Collaborate with the Chef to create seasonal, relevant and evolving menu concepts Maintain a clean and sanitary kitchen and dining room Wash kitchen utensils, equipment and dishes Help with 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. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of this job. Duties, responsibilities and activities may change at any time with or without notice. Required Skills and Abilities: Ability to work well as part of a team Ability to follow all sanitation procedures Understand food handling techniques, preparation, and cooking procedures. Exhibit excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Strong verbal and written communication skills Understanding of or the ability to learn food handling techniques, preparation, and cooking procedures. Be familiar with the industry's best practices Preferred Education and Experience: 2+ years of food service skills or related experience preferred Have experience with bulk food prep and production in a commercial kitchen setting. Ability to pass a background check 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 such as food safety, is preferred. 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. 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.

Responsibilities

The Sous Chef supports the Head Chef in food preparation, staff management, and maintaining kitchen sanitation standards. They are also responsible for collaborating on seasonal menu concepts and ensuring high-quality customer service.