Head Chef: Lead High-Volume, From-Scratch Menus

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

Job summary

Upper Crust Food Service is seeking a Head Chef to lead a chapter kitchen in Greenville, NC. You will plan fresh, from-scratch weekly menus, work closely with the chapter, and guide the kitchen team to ensure consistently plated meals that meet the house standards.

The role is hands-on and requires strong leadership, sanitation discipline, and the ability to train staff. Candidates should have 3+ years in high-volume settings; culinary degree is a plus.

Qualifications

• Minimum 3 years in high-volume food production or catering.
• Culinary degree a plus, not required.
• Manager-level sanitation certification, or ability to obtain within 30 days.
• Proficiency across cooking methods, cuisines, and kitchen equipment.
• Ability 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, 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 UCFS policies.

Skills

Leadership

Kitchen Management

Menu Planning

Food Safety

Communication

Education

Culinary degree (nice-to-have)

Tools

Kitchen equipment

Job description

Upper Crust Food Service is seeking a Head Chef to lead a chapter kitchen in Greenville, NC. You will plan fresh, from-scratch weekly menus, work closely with the chapter, and guide the kitchen team to ensure consistently plated meals that meet the house standards.

The role is hands-on and requires strong leadership, sanitation discipline, and the ability to train staff. Candidates should have 3+ years in high-volume settings; culinary degree is a plus.