Head Chef: Lead From-Scratch Menus for Greek Life

Upper-Crust-Food-Service; Eugene (OR); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

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保险

Job summary

Upper Crust Food Service is seeking a classically trained Chef to design, plan, and execute fresh, from-scratch weekly menus with input from clients and management. You will direct food preparation and staff, uphold sanitation standards, and maintain excellent communication with management and customers.

This full-time role offers a competitive benefits package and the chance to lead high-volume kitchen operations across diverse dining programs, with meaningful ownership and a path for

Qualifications

• 3+ years in professional, high-volume food production or catering.
• Pass a background check.
• Valid manager-level sanitation certification or obtain within 30 days of employment.
• Culinary degree is a plus.

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.

Skills

Teamwork

Communication

Culinary techniques

Food safety

Education

Culinary degree (preferred)

Job description

Upper Crust Food Service is seeking a classically trained Chef to design, plan, and execute fresh, from-scratch weekly menus with input from clients and management. You will direct food preparation and staff, uphold sanitation standards, and maintain excellent communication with management and customers.

This full-time role offers a competitive benefits package and the chance to lead high-volume kitchen operations across diverse dining programs, with meaningful ownership and a path for