Campus Dining Head Chef: Lead From-Scratch Menus

Upper Crust Food Service; Tuscaloosa (AL); On-site; USD 48,000 - 64,000; Full time

Job summary

Upper Crust Food Service is seeking a hands-on Head Chef to run the kitchen for a chapter house, planning fresh, from-scratch weekly menus and leading the team. You will train staff, schedule shifts, and ensure the space remains clean and up to code, while partnering with the chapter on menu decisions and presentation.

Responsibilities include budgeting for supplies, maintaining food safety standards, and coordinating events with management; a culinary degree is helpful but not required, and

Qualifications

• 3+ years in professional, high-volume food production or catering.
• Culinary degree preferred but not required.
• Manager-level sanitation certification or ability to obtain within 30 days.
• Proficiency with multiple cooking methods, cuisines and equipment.
• Ability to pass a background check.

Responsibilities

• Plan and execute fresh, from-scratch weekly menus with regular meetings with the chapter.
• Lead the kitchen team, train staff, manage schedules and assess performance.
• Order supplies within budget and maintain stocked inventory.
• Enforce food safety and sanitation standards per state/local regulations.
• Communicate regularly with management and the chapter via phone, email, or text.
• Plan and execute special events as directed by management.

Skills

Leadership

High-volume cooking

Sanitation knowledge

Staff training

Work under pressure

Education

Culinary degree (preferred)

Tools

Sanitation certification

Kitchen equipment proficiency

Job description

Upper Crust Food Service is seeking a hands-on Head Chef to run the kitchen for a chapter house, planning fresh, from-scratch weekly menus and leading the team. You will train staff, schedule shifts, and ensure the space remains clean and up to code, while partnering with the chapter on menu decisions and presentation.

Responsibilities include budgeting for supplies, maintaining food safety standards, and coordinating events with management; a culinary degree is helpful but not required, and