Executive Chef

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.

At Upper Crust Food Service, YOU are the key ingredient to providing fresh, from-scratch meals that make a lasting impact on our clients and communities. Our Executive Chefs enjoy a lifestyle unmatched in the hospitality industry — with very few late nights, limited weekend hours, and the ability to lead a professional kitchen in a supportive environment.

Executive Chefs are responsible for leading all kitchen operations, from menu creation and execution to staff management and client relations. This role is perfect for a classically trained Chef who is driven by passion for food, leadership, and customer satisfaction. If you’re ready to lead a team, create fresh meals every day, and make people happy through your cooking, APPLY NOW.

This position is highly competitive, and we are accepting resumes immediately.

What’s in it for you?

• Very few late nights and weekend hours
• Paid time off for most holidays
• Paid vacation
• A competitive 401(k) with company match
• Health, dental, vision, and pet insurance

Duties and Responsibilities:

• Design and execute seasonal, from-scratch menus with input from clients and management.
• Conduct regular menu meetings with the chapter and incorporate feedback.
• Create high-quality meals with excellent presentation and flavor.
• Oversee and train kitchen staff, manage schedules, and assess performance with management’s approval.
• Maintain a clean and sanitary kitchen and dining room in compliance with state and local health regulations.
• Ensure timely and efficient kitchen operations that meet company quality standards.
• Order supplies, manage inventory, and adhere to budgetary requirements.
• Communicate regularly with management via calls, emails, and texts.
• Assist in planning and executing special events as directed.
• Provide excellent customer service by responding promptly to client needs, requests, and concerns.
• Ensure compliance with all company policies among staff.

Required Skills and Abilities:

• Strong leadership and team management skills.
• Ability to work well as part of a team and foster a positive environment.
• Excellent communication skills with staff, clients, and management.
• Demonstrated expertise in a wide range of cooking methods, cuisines, and techniques.
• Strong organizational and time management abilities.
• Ability to problem-solve and respond effectively in high-pressure situations.
• Professional appearance, positive attitude, and commitment to client satisfaction.

Preferred Education and Experience:

• Culinary degree or equivalent experience.
• Minimum of 5 years as an Executive or Head Chef in a high-volume environment.
• 3+ years of supervisory experience with proven success in training and staff development.
• Experience in a college, university, or residential dining setting preferred.
• Must hold a valid manager-level sanitation certification or obtain one within 30 days of employment.

Special Demands:

• Work environment can be loud and busy with hot surfaces, sharp knives, and slippery floors.
• Ability to work in conditions with exposure to extreme heat or cold.
• Required