Head Chef: From-Scratch Menus & Team Leader

Upper Crust Food Service, LLC; Reno (NV); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Very few late nights

Holidays off

Paid vacations

401K with company match

Health/dental/vision/pet insurance

Job summary

Upper Crust Food Service, based in Reno, NV, is seeking a classically trained Chef to design and lead fresh from-scratch weekly menus, directing kitchen staff, and upholding sanitation standards.

The role offers a fast-paced environment with minimal late nights, holidays off, paid vacations, health and retirement benefits, and opportunities to collaborate with management and Greek organization partners.

Qualifications

• Team player with strong collaboration and communication skills.
• Ability to understand and apply oral and written instructions.
• Ability to handle challenging customers professionally.
• Proficient in a range of cooking methods, cuisines, and equipment.
• Maintain professional appearance and positive attitude in a fast-paced kitchen.
• Proven record of kitchen and staff management and scheduling.
• Able to respond quickly to emergencies and provide solutions.
• Familiar with industry best practices and safety standards.

Responsibilities

• Prepare, design, and execute menus for high-volume production.
• Lead menu meetings with client chapters and management input.
• Train kitchen staff and manage schedules and performance with approval.
• Order supplies within budget and monitor inventory.
• Ensure sanitation and food safety per state and local rules.
• Communicate regularly with management via calls, emails, and texts.

Skills

Team player

Instructions following

Customer handling

Cooking methods

Professional appearance

Kitchen management

Emergency response

Best practices

Education

Culinary degree

3+ years high-volume food production

Sanitation certification

Job description

Upper Crust Food Service, based in Reno, NV, is seeking a classically trained Chef to design and lead fresh from-scratch weekly menus, directing kitchen staff, and upholding sanitation standards.

The role offers a fast-paced environment with minimal late nights, holidays off, paid vacations, health and retirement benefits, and opportunities to collaborate with management and Greek organization partners.