Head 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.

About The Role

We are looking for a talented and passionate Head Chef to lead our kitchen operations and oversee all culinary activities. As the leader of the kitchen team, you will play an essential role in delivering high-quality dishes, creating exceptional dining experiences, and maintaining the smooth operation of our culinary department. The ideal candidate is a visionary with strong leadership skills, extensive culinary expertise, and the ability to inspire and mentor their team.

What You'll Do

• Supervise and manage all kitchen staff to ensure efficient workflow and high-quality food preparation.
• Develop and execute creative, seasonal menus while maintaining consistency with the restaurant's standards and vision.
• Oversee inventory management, including ordering, receiving, and proper storage of ingredients.
• Enforce compliance with all health, safety, and sanitation regulations to maintain a clean and safe kitchen environment.
• Train, mentor, and evaluate kitchen staff to foster professional development and ensure excellence in kitchen performance.
• Manage food costs and kitchen budget by minimizing waste and optimizing resource use.
• Collaborate with front-of-house staff and management team to ensure smooth service and customer satisfaction.
• Stay updated on culinary trends and implement innovative ideas to enhance menu offerings.

Qualifications

• Proven experience as a Head Chef or Executive Chef in a high-volume kitchen environment.
• Extensive knowledge of culinary principles, techniques, and food preparation methods.
• Strong leadership and team management skills, with the ability to motivate and direct a diverse team.
• Excellent organizational and time management abilities to handle multiple priorities and meet deadlines.
• Experience in menu development and budget management, with a focus on maximizing profitability.
• Thorough understanding of health and safety regulations encompassing food handling and kitchen operations.
• Exceptional communication skills in English, both written and verbal.
• Culinary degree or equivalent certification preferred but not required.