Head Campus Kitchen Chef — Fresh Menus & Leadership

Upper Crust Food Service, LLC; Norman (OK); On-site; USD 52,000 - 75,000; Full time

Job summary

Upper Crust Food Service, LLC is seeking a Hands-on Head Chef to lead the kitchen for a chapter house. You will plan weekly from-scratch menus, oversee a line team, ensure cleanliness, and maintain high standards of presentation and flavor.

This role requires 3+ years in high-volume food production or catering, with a culinary degree preferred and sanitation certification or the ability to obtain one within 30 days.

Qualifications

• 3+ years in professional, high-volume food production or catering, or equivalent experience.
• Culinary degree a plus, not required.
• Manager-level sanitation certification, or ability to obtain one within 30 days of employment.
• Proficiency across cooking methods, cuisines, and kitchen equipment.
• A steady hand under pressure and a clear head in a crisis.
• Ability to pass a background check.

Responsibilities

• Plan and execute fresh, from-scratch weekly menus, with regular menu meetings with the chapter.
• Create high-quality meals with excellent presentation and flavor, and send photos of plated meals to management.
• Keep the kitchen and dining room clean and sanitary — tables, grills, fryers, ovens, refrigeration, floors, and everything in between.
• Train and oversee kitchen staff, manage schedules, and assess performance with management's approval.
• Order supplies within budget and keep inventory stocked.
• Enforce food safety and sanitation standards per state and local regulations.
• Plan and execute special events as directed by management.
• Communicate regularly with management and the chapter by phone, email, and text.
• Hold the team accountable to every UCFS policy.
• Ability to pass a background check.

Skills

Leadership

High-volume production

Training

Food safety

Communication

Culinary skills

Education

Culinary degree (preferred)

Job description

Upper Crust Food Service, LLC is seeking a Hands-on Head Chef to lead the kitchen for a chapter house. You will plan weekly from-scratch menus, oversee a line team, ensure cleanliness, and maintain high standards of presentation and flavor.

This role requires 3+ years in high-volume food production or catering, with a culinary degree preferred and sanitation certification or the ability to obtain one within 30 days.