Sous Chef

Upper Crust Food Service•Lincoln, NE

47d

About The Position

The Sous Chef supports the Head Chef with food preparation, staff management, kitchen and dining-room cleanliness, and food safety and sanitation. The role requires maintaining strong communication with management and customers and consistently delivering high-quality food and customer service. The employer is seeking a classically trained chef who is passionate about creating scratch-made food. The position works in a busy kitchen environment with hazards including hot surfaces and liquids, sharp knives, slippery floors, and cleaning chemicals. It may involve exposure to extreme heat or cold and requires standing for extended periods, walking, bending, stooping, and occasionally lifting up to 50 pounds. Upper Crust Food Service provides equal employment opportunities and prohibits discrimination and harassment based on protected characteristics. This policy applies to all terms and conditions of employment.

Requirements

Ability to work well as part of a team.
Ability to follow sanitation procedures.
Understanding of food handling techniques, preparation, and cooking procedures, or ability to learn them.
Excellent interpersonal skills and ability to work with a variety of personalities and under pressure.
Strong verbal and written communication skills.
Familiarity with industry best practices.
Ability to pass a background check.
Valid food safety handler and sanitation certification in accordance with state and local regulations, or ability to obtain certification within 30 days of employment.
Ability to stand for long periods, up to 8+ hours, walk, bend, stoop, and lift up to 50 pounds at times.
Ability to work in a kitchen that may involve exposure to extreme heat or cold, kitchen hazards, and cleaning chemicals.

Nice To Haves

2+ years of food service skills or related experience.
Experience with bulk food preparation and production in a commercial kitchen.
High school or vocational school coursework in kitchen basics such as food safety.

Responsibilities

Work with the Head Chef to ensure 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 unload, inspect, and store raw ingredients and supplies.
Enforce sanitation and food safety standards in accordance with 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 by calls, emails, and texts.
Support management of additional staff and consistently deliver outstanding products and customer service.