Head Chef

Upper Crust Food Service, LLC; Baton Rouge (LA); Sur place; USD 65 000 - 90 000; Plein temps

Avantages offerts par ce poste

Very few late nights and weekend hours

Time off for most holidays

Paid vacations

401K with company match

Health, dental, vision, and pet保险

Résumé du poste

Upper Crust Food Service, LLC is seeking a Head Chef to create, plan, and execute fresh, from-scratch weekly menus with input from clients and management. Lead all kitchen activities, ensure high-quality meals, and uphold sanitation standards with a focus on timely, professional service.

The role emphasizes minimal late-night hours, holiday time off, competitive benefits, and a strong team-oriented culture.

Qualifications

• 3+ years in high-volume food production or catering required.
• Culinary degree is a plus.
• Must hold a manager-level sanitation certification or obtain within 30 days.

Responsabilités

• Prepare, design, and execute menus.
• Lead kitchen staff; manage schedules and performance.
• Maintain sanitation and safety standards per regulations.

Connaissances

Team leadership

Kitchensafety

Communication

Plating and presentation

Food quality control

Formation

3+ years in professional high-volume food production or catering

Culinary degree is a plus

Manager-level sanitation certification

Description du poste

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 crucial ingredient for providing fresh healthy Greek life food nationwide. Our Chefs enjoy a lifestyle that is unmatched in the hospitality industry with very few late nights and weekend hours.

Head Chefs are responsible for creating, planning, and executing all fresh, from scratch weekly menus with input from the client and Management team. Direct all food preparation and staff in accordance with company’s core values and culture. Manage and uphold the best sanitation practices in the kitchen. Maintain outstanding communication with management and customers. Consistently deliver outstanding products and customer service

What’s in it for you?

• 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 insurance

Duties and Responsibilities:

• Prepare, design, and execute menus
• Menu meetings with the chapter will be required.
• Create high-quality meals with excellent presentation and flavor.
• Send photos regularly of meal presentations to management
• Maintain a clean and sanitary kitchen and dining room
• Wash kitchen utensils, equipment and dishes.
• Ensure the kitchen operates in a timely manner
• Oversee and train kitchen staff, manage schedules, and assess performance with management’s approval.
• Order supplies in accordance with budgetary requirements and stock inventory
• Enforce sanitation and food safety standards per state and local regulations.
• Maintain a professional and positive attitude with coworkers and customers.
• Assist in planning and executing special events as directed by management.
• Communicate regularly with management via calls, emails, and texts.
• Ensure compliance with all policies among staff.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Required Skills and Abilities:

• Ability to work well as part of a team.
• Understand, remember, and apply oral and/or written instructions
• Deal with challenging customers in a professional manner
• Demonstrate understanding and proficiency in various cooking methods, cuisines, ingredients, equipment, and procedures
• Show understanding of and commit to a professional appearance and positive attitude
• Maintain excellent record of kitchen and staff management
• Exhibit accuracy and speed in handling emergency situations and providing solutions
• Be familiar with the industry's best practices

Preferred Education and Experience:

• 3+ years in professional, high-volume food production or catering, or an equivalent combination of relevant education and/or experience
• Ability to pass a background check
• Culinary degree is a plus
• Must hold a valid manager level sanitation certification or obtain one within 30 days of employment

Special Demands:

• The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
• Capability to work in a kitchen environment that may involve exposure to extreme heat or cold.
• Required to stand for long periods, up to 8+ hours, as well as walk, bend and stoop.
• Must be able to lift and/or move objects up to 50 pounds.
• Exposure to cleaning chemicals

Upper Crust Food Service provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.