Lead Chef – From-Scratch Greek Cuisine

Upper Crust Food Service; Berkeley (CA); On-site; USD 65,000 - 95,000; 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 보험

Job summary

Upper Crust Food Service in Berkeley is seeking a classically trained Chef to lead fresh, from-scratch menus with input from the client and Management team. You will direct all food preparation and staff while upholding sanitation and delivering outstanding products and customer service.

This role emphasizes collaboration, managing kitchen operations, and planning weekly menus; the candidate should have 3+ years in high-volume cooking, a culinary degree is a plus, and you must pass a background

Qualifications

• 3+ years in professional, high-volume food production.
• Ability to pass a background check.
• Culinary degree is a plus.
• Must hold a valid manager level sanitation certification or obtain one within 30 days of employment.

Responsibilities

• Prepare, design, and execute menus.
• Oversee kitchen staff, manage schedules, and assess performance with management’s approval.
• Order supplies in accordance with budgetary requirements and stock inventory.
• Enforce sanitation and food safety standards per state and local regulations.
• Maintain professional and positive attitude with coworkers and customers.

Skills

Teamwork

Follow instructions

Customer service

Cooking methods

Professional appearance

Kitchen management

Emergency response

Best practices

Education

Culinary degree preferred

3+ years high-volume food production

Sanitation certification (manager level)

Job description

Upper Crust Food Service in Berkeley is seeking a classically trained Chef to lead fresh, from-scratch menus with input from the client and Management team. You will direct all food preparation and staff while upholding sanitation and delivering outstanding products and customer service.

This role emphasizes collaboration, managing kitchen operations, and planning weekly menus; the candidate should have 3+ years in high-volume cooking, a culinary degree is a plus, and you must pass a background