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Field Chef Jobs (NOW HIRING)

Upper Crust Food Service

Field Sous Chef

Pullman, WA · On-site

$48K - $65K/yr

The Field Sous Chef is a campus-wide culinary role that provides agile daily coverage across every house on a qualifying campus and serves as the on-campus bench for permanent Chef openings. Rather ...

Upper Crust Food Service

Field Sous Chef

Fayetteville, AR · On-site

$47K - $64K/yr

The Field Sous Chef is a campus-wide culinary role designed to provide agile daily coverage across all houses on a qualifying campus and to serve as the on-campus bench for permanent Chef openings.

Upper Crust Food Service

Field Sous Chef

East Lansing, MI · On-site

$47K - $63K/yr

The Field Sous Chef is a campus-wide culinary role designed to provide agile daily coverage across all houses on a qualifying campus and to serve as the on-campus bench for permanent Chef openings.

Upper Crust Food Service

Field Sous Chef

East Lansing, MI · On-site

$47K - $63K/yr

The Field Sous Chef is a campus-wide culinary role designed to provide agile daily coverage across all houses on a qualifying campus and to serve as the on-campus bench for permanent Chef openings.

Upper Crust Food Service

Field Sous Chef

Ithaca, NY · On-site

$48K - $65K/yr

The Field Sous Chef is a campus-wide culinary role designed to provide agile daily coverage across all houses on a qualifying campus and to serve as the on-campus bench for permanent Chef openings.

koch

Field Control Technician

Evansville, IN · On-site

Build a Career That Travels With You At Koch Finishing Systems, we design and deliver innovative ... We're seeking a Field Control Technician (Start-up & Commissioning) to join our team and support ...

3T Culinary

Kitchen Assistant

Denver, CO · On-site

$15 - $15.50/hr

Works under the supervision of Three Tomatoes Field Chef and event contact to ensure a successful event * Ensure the companys, clients, and venues policies and procedures are being respected * Work ...

koch

Field Control Technician

Caledonia, MI

Build a Career That Travels With You At Koch Finishing Systems, we design and deliver innovative ... We're seeking a Field Control Technician (Start-up & Commissioning) to join our team and support ...

koch

Field Control Technician

Caledonia, MI · On-site

Build a Career That Travels With You At Koch Finishing Systems, we design and deliver innovative ... We're seeking a Field Control Technician (Start-up & Commissioning) to join our team and support ...

koch

Field Control Technician

Rochester, MI · On-site

Build a Career That Travels With You At Koch Finishing Systems, we design and deliver innovative ... We're seeking a Field Control Technician (Start-up & Commissioning) to join our team and support ...

the Chef Agency

Executive Chef

Wetumpka, AL · On-site

$150K - $165K/yr

ASAP Fine dining Steakhouse and hotel/casino looking for an executive chef. Responsibilities * Full ... Bachelor's Degree in Related Field AND three (3) years' experience in a Management position ...

L'Attitude 28

Be Seen First

Chef/ Sous Chef

New Port Richey, FL · On-site

$600 - $1.0K/wk

We are seeking a Chef/ Sous Chef to join our team! You will thrive in a fast-paced environment and ... Previous experience in culinary arts, cooking, or other related fields * Knowledge of cost and ...

L'Attitude 28

Be Seen First

Chef/ Sous Chef

New Port Richey, FL · On-site

$600 - $1.0K/wk

We are seeking a Chef/ Sous Chef to join our team! You will thrive in a fast-paced environment and ... Previous experience in culinary arts, cooking, or other related fields * Knowledge of cost and ...

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Field Chef information

What are some common challenges faced by field chefs, and how can they prepare for them?

Field Chefs often work in dynamic, non-traditional environments where resources and equipment may be limited, such as outdoor events, remote locations, or mobile kitchens. Adapting menus to suit unpredictable conditions and ensuring food safety standards in challenging settings are key aspects of the role. Successful Field Chefs prepare by practicing strong organizational skills, maintaining flexibility, and creating contingency plans for weather, supply disruptions, or equipment issues. Team collaboration and clear communication are also crucial for overcoming obstacles and delivering quality meals in the field.

What is the difference between Field Chef vs Line Cook?

AspectField ChefLine Cook
Credentials Culinary training, certifications often preferred Culinary training, basic certifications
Work Environment Outdoor or mobile kitchens, event sites Restaurant kitchen, indoor
Employer & Industry Catering companies, food service providers Restaurants, hotels
Job Focus Overseeing food prep at events, managing teams Preparing dishes on the line during service

Field Chefs typically work in outdoor or mobile settings, managing food preparation at events, while Line Cooks work indoors in restaurant kitchens focusing on preparing dishes during service. Both roles require culinary skills, but Field Chefs often have additional experience in event management and outdoor cooking environments.

What is a field chef?

Field Chefs are culinary professionals who prepare and cook meals outside of traditional kitchen settings, often in remote or temporary locations such as construction sites, military camps, disaster areas, or outdoor events. They are responsible for menu planning, sourcing ingredients, and ensuring food safety in challenging environments. Field Chefs must be adaptable, resourceful, and capable of working with limited equipment while maintaining high standards of food quality and hygiene.

What are the key skills and qualifications needed to thrive as a field chef, and why are they important?

To thrive as a Field Chef, you need strong culinary skills, food safety knowledge, and experience in menu planning, often supported by formal culinary training or certification. Familiarity with portable cooking equipment, food storage systems, and health and safety regulations is essential for field operations. Excellent organization, adaptability, and leadership help you manage cooking in unpredictable environments and lead teams under pressure. These skills are crucial to consistently delivering high-quality meals and maintaining safety standards in challenging, resource-limited settings.
More about Field Chef jobs
What cities are hiring for Field Chef jobs? Cities with the most Field Chef job openings:
What job categories do people searching Field Chef jobs look for? The top searched job categories for Field Chef jobs are:
Field Chef jobs near you
Infographic showing various Field Chef job openings in the United States as of August 2026, with employment types broken down into 87% Full Time, 10% Part Time, and 3% Contract. Highlights an 93% Physical, 2% Hybrid, and 5% Remote job distribution.

Field Sous Chef

Upper Crust Food Service

Pullman, WA • On-site

$48K - $65K/yr

Full-time

Posted 10 days ago

Upper Crust Food Service rating

7.0

Company rating: 7.0 out of 10

Based on 13 frontline employees who took The Breakroom Quiz

18th of 68 rated caterers

Job description

Proudly serving Sororities and Fraternities, Upper Crust Food Service is known for freshness, quality, variety, and excellent customer service. Upper Crust Food Service began with a vision to solve a problem that many Fraternity and Sorority houses face. That problem is a lack of consistency and professionalism in the kitchen. With a focus on great food and personal service, we've remained true to our roots. Today, the chefs of Upper Crust Food Service prepare tens of thousands of meals weekly for students across the country.
The Field Sous Chef is a campus-wide culinary role that provides agile daily coverage across every house on a qualifying
campus and serves as the on-campus bench for permanent Chef openings. Rather than holding a single house assignment, the Field Sous Chef rotates across the campus portfolio - covering chef absences, supporting high-volume service and special events, and building working familiarity with every house's team, clients, and kitchen. That familiarity positions them as the leading internal candidate when a permanent Chef vacancy opens. Promotion is triggered by a vacancy, not a tenure clock; upon promotion, the Field Sous Chef moves into a permanent house with full menu ownership and a dedicated team.
Key Responsibilities
  • Daily coverage & service execution. Take daily assignments from the Area Manager or Ops Coordinator and arrive ready to lead service. When covering an absent Chef, execute the house's planned menu to the standard its clients expect, managing prep coordination, station setup, food safety compliance, and day-of logistics with the front-of-house team.
  • Cross-house rotation. Rotate across all houses on campus, building relationships with each team and learning each kitchen's equipment, inventory systems, vendors, and service cadence. Document insights across houses to inform campus-wide best practices.
  • Prep, events & onboarding support. On coverage-light days, provide pre-service prep at high-volume houses, support new-house onboarding, and execute special events (philanthropies, recruitment events, formal dinners).
  • Development & promotion readiness. Complete structured shadow time with senior chefs, participate in semi-annual development reviews with the Area Manager, and build a portfolio of menu concepts, costed recipes, and service plans in preparation for independent menu ownership.

Promotion Pathway
Promotion to permanent Chef is triggered by a Chef vacancy on the assigned campus. When a role opens, the Area
Manager first evaluates whether the Field Sous Chef is ready. If ready, they are promoted without an external posting, and a
new Field Sous Chef is recruited to maintain coverage. If not yet ready, the role may be posted externally while the Field
Sous Chef continues in the coverage role with targeted development toward the next opening. Upon promotion, the Chef
takes full ownership of menu planning and creation for their house.
Qualifications
  • Required: Culinary degree or equivalent professional kitchen experience; 3+ years in a professional kitchen with at least 1 year at the Sous Chef level; demonstrated ability to execute another chef's menu to standard; strong food safety knowledge (ServSafe certification or ability to obtain within 60 days); flexibility to work across multiple kitchens on short notice, including early mornings, evenings, and occasional weekends; strong interpersonal skills and the ability to integrate quickly into established teams.
  • Preferred: High-volume residential, hospitality, or institutional food service experience; menu design, recipe costing, and inventory management; exposure to dietary accommodation programs (allergen management, religious and lifestyle diets).
  • Physical requirements: Ability to stand for extended periods in a commercial kitchen, lift up to 50 lbs, and travel reliably between houses on the assigned campus.

What Makes This Role Different
This is not a backup position or a temporary assignment, it is a structured entry point into the Upper Crust culinary team
at our highest-density campuses, deliberately designed as the pipeline to permanent Chef roles. The tradeoff is clear: in the
float role, daily variety, broad campus exposure, and structured development toward Chef readiness; upon promotion, the
stability of a single house, full menu ownership, and a dedicated team.
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.

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