Head Chef | Campus Dining Leader, From-Scratch Menus

Upper Crust Food Service; Athens (GA); On-site; USD 55,000 - 75,000; Full time

Job summary

Upper Crust Food Service is seeking a Head Chef to lead the kitchen at a chapter house. You will plan and execute fresh, from-scratch menus each week, work directly with the chapter to determine offerings, and guide a line-ready team to maintain high standards of service and presentation.

This hands-on leadership role requires experience in fast-paced food production, strong training abilities, and a focus on sanitation and safety.

Qualifications

• 3+ years in professional, high-volume food production or catering.
• Culinary degree a plus, not required.
• Manager-level sanitation certification, or ability to obtain within 30 days of employment.
• Proficiency across cooking methods, cuisines, and kitchen equipment.
• Must be able 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, etc.
• 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 UCFS policies.

Skills

Leadership

Staff training

Time management

Food safety

Background check

Education

Culinary degree preferred

Managerial sanitation certification

Job description

Upper Crust Food Service is seeking a Head Chef to lead the kitchen at a chapter house. You will plan and execute fresh, from-scratch menus each week, work directly with the chapter to determine offerings, and guide a line-ready team to maintain high standards of service and presentation.

This hands-on leadership role requires experience in fast-paced food production, strong training abilities, and a focus on sanitation and safety.