Campus Dining Chef Leader – Fresh, From-Scratch Menus

Upper-Crust-Food-Service; Athens (OH); On-site; USD 50,000 - 75,000; Full time

Benefits offered by this job

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 insure

Job summary

Upper Crust Food Service in the United States is seeking a Head Chef to design and execute fresh, from-scratch weekly menus with input from clients and management. You will lead kitchen staff, uphold sanitation standards, and ensure timely, high-quality meals across Greek housing and campus dining programs.

This role rewards hands-on leadership, collaboration with management, and opportunities to develop menus, train staff, and coordinate events while maintaining a positive, professional kitchen

Qualifications

• 3+ years in professional, high-volume food production or catering.
• Ability to pass a background check.
• Manager-level sanitation certification or obtain one within 30 days of employment.
• Must hold a valid sanitation certification or obtain one within 30 days of employment.

Responsibilities

• Prepare, design, and execute menus.
• Menu meetings with the chapter will be required.
• Create high-quality meals with excellent presentation and flavor.
• Oversee and train kitchen staff, manage schedules, and assess performance with management's approval.
• Order supplies in accordance with budgetary requirements and stock inventory.

Skills

Team leadership

Kitchen management

Menu design

Sanitation standards

Staff training

Education

Culinary degree

Tools

Job description

Upper Crust Food Service in the United States is seeking a Head Chef to design and execute fresh, from-scratch weekly menus with input from clients and management. You will lead kitchen staff, uphold sanitation standards, and ensure timely, high-quality meals across Greek housing and campus dining programs.

This role rewards hands-on leadership, collaboration with management, and opportunities to develop menus, train staff, and coordinate events while maintaining a positive, professional kitchen