Head Chef - Lead Kitchen, Fresh From-Scratch Menus

Upper-Crust-Food-Service; Ann Arbor (MI); On-site; USD 60,000 - 90,000; Full time

Job summary

Upper Crust Food Service seeks a Head Chef for one of our chapter houses in Michigan. You will lead a line, plan and execute fresh, from-scratch menus each week, and collaborate with the chapter on what lands on the table.

This hands-on leadership role requires 3+ years in high-volume production, strong food-safety knowledge, and the ability to train staff, manage schedules, and uphold UCFS standards. Culinary degree is a plus, certification within 30 days preferred, and background checks are

Qualifications

• 3+ years in professional, high-volume food production or catering.
• Culinary degree preferred but not required.
• Manager-level sanitation certification or ability to obtain within 30 days.
• Proficiency across cooking methods 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 every UCFS policy.

Skills

Leadership

Menu planning

Staff training

Food safety

Time management

Communication

Problem solving

Education

Culinary degree (preferred)

Job description

Upper Crust Food Service seeks a Head Chef for one of our chapter houses in Michigan. You will lead a line, plan and execute fresh, from-scratch menus each week, and collaborate with the chapter on what lands on the table.

This hands-on leadership role requires 3+ years in high-volume production, strong food-safety knowledge, and the ability to train staff, manage schedules, and uphold UCFS standards. Culinary degree is a plus, certification within 30 days preferred, and background checks are