Head Chef

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

At Upper Crust Food Service we believe great food does more than fill plates, it creates connection, strengthens communities, and transforms everyday experiences. Across college campuses, K-12 schools, camps, and Greek housing, our teams bring hospitality to life through fresh food, meaningful relationships, and service people can count on. While we began serving fraternity and sorority communities more than 15 years ago, we've grown into a national hospitality partner supporting a wide range of dining programs across the country. No matter the setting, our purpose remains the same: to show up for the people we serve and for one another.

The Role

Head Chefs run the kitchen for one of our chapter houses — planning and executing fresh, from-scratch menus every week, working directly with the chapter on what lands on the table. You lead the kitchen team, keep the space spotless and up to code, and make sure every plate reflects the standard the house signed up for. This is a hands-on leadership role for someone who's as comfortable running a line as they are training the person next to them.

Instructions

• 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
• 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

Chef's Notes

• The work environment can be loud and busy, with kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors
• Exposure to extreme heat or cold is possible depending on the kitchen environment
• 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

If you're looking for meaningful work, real ownership, and a team that believes hospitality can make a difference, we'd love to meet you.

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.