Lead Chef, Campus Dining — From-Scratch Menus

Upper Crust Food Service; Missouri; On-site; USD 55,000 - 75,000; Full time

Job summary

Upper Crust Food Service is seeking a hands-on Head Chef to lead a chapter house kitchen. You will plan and execute fresh, from-scratch weekly menus, work directly with the chapter, and guide a kitchen team to deliver high-quality meals with strong presentation.

This role blends leadership with culinary excellence in a lively, high-volume setting. The ideal candidate brings 3+ years in high-volume food production or catering, a strong safety mindset, and the ability to train staff and manage

Qualifications

• 3+ years in professional, high-volume food production or catering or equivalent experience.
• Culinary degree a plus, not required.
• Manager-level sanitation certification or ability to obtain one within 30 days of employment.
• Proficiency across cooking methods, cuisines, and kitchen equipment.
• Ability to stay calm and effective under pressure and crisis situations.
• Ability to pass a background check.

Responsibilities

• Plan and execute fresh, from-scratch weekly menus with regular chapter meetings.
• Create high-quality meals with excellent presentation and flavor; send plated meal photos to management.
• Keep kitchen and dining area clean and sanitary—surfaces, appliances, floors, and equipment.
• Train and oversee kitchen staff, manage schedules, and assess performance with management approval.
• Order supplies within budget and maintain stocked inventory.
• 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

Food safety

High-volume cooking

Kitchen management

Education

Culinary degree

Job description

Upper Crust Food Service is seeking a hands-on Head Chef to lead a chapter house kitchen. You will plan and execute fresh, from-scratch weekly menus, work directly with the chapter, and guide a kitchen team to deliver high-quality meals with strong presentation.

This role blends leadership with culinary excellence in a lively, high-volume setting. The ideal candidate brings 3+ years in high-volume food production or catering, a strong safety mindset, and the ability to train staff and manage