Head Chef, Campus Dining - Fresh From-Scratch Menus

Upper Crust Food Service, LLC; La Porte (IN); On-site; USD 50,000 - 70,000; Full time

Job summary

Upper Crust Food Service, LLC is seeking a Head Chef to lead a high-volume kitchen for a college housing program. You will plan fresh, from-scratch menus and work directly with the chapter to determine offerings.

This hands-on leadership role requires training staff, managing schedules, and maintaining high sanitation and safety standards. You will oversee kitchen operations, coordinate with management, and ensure outputs meet the house's standards while staying within budget.

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.
• Lead the kitchen team, train staff, manage schedules, and assess performance with management's approval.
• Keep the kitchen and dining room clean and sanitary — tables, grills, fryers, ovens, refrigeration, floors, and everything in between.
• 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.

Skills

High-volume food production experience

Sanitation certification

Cooking methods

Leadership

Education

Culinary degree (not required)

Job description

Upper Crust Food Service, LLC is seeking a Head Chef to lead a high-volume kitchen for a college housing program. You will plan fresh, from-scratch menus and work directly with the chapter to determine offerings.

This hands-on leadership role requires training staff, managing schedules, and maintaining high sanitation and safety standards. You will oversee kitchen operations, coordinate with management, and ensure outputs meet the house's standards while staying within budget.