Lead Chef — From-Scratch Menus & Kitchen Leader

Upper Crust Food Service; Muncie (IN); On-site; USD 65,000 - 95,000; Full time

Job summary

Upper Crust Food Service seeks a hands-on Head Chef to run a chapter-house kitchen, planning fresh, from-scratch menus and leading a culinary team. You will ensure the kitchen stays clean, safe, and up to code while coordinating with the chapter on menu choices.

The role requires strong leadership, high-volume cooking experience, and the ability to train staff, manage schedules, and control costs. Culinary degree is a plus, with sanitation credentials preferred.

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.
• A steady hand under pressure and a clear head in a crisis.
• Ability to pass a background check.

Responsibilities

• Plan and execute fresh, from-scratch weekly menus, with regular menu meetings with the chapter.
• Lead the kitchen team, train staff, manage schedules and assess performance.
• Keep the kitchen and dining room clean, sanitary, and up to code.
• Order supplies within budget and maintain inventory.
• Enforce food safety standards per state and local regulations.
• Coordinate special events and communicate with management and the chapter.

Skills

Leadership

Kitchen management

Food production

Training staff

Education

Culinary degree preferred

Tools

Sanitation knowledge

Job description

Upper Crust Food Service seeks a hands-on Head Chef to run a chapter-house kitchen, planning fresh, from-scratch menus and leading a culinary team. You will ensure the kitchen stays clean, safe, and up to code while coordinating with the chapter on menu choices.

The role requires strong leadership, high-volume cooking experience, and the ability to train staff, manage schedules, and control costs. Culinary degree is a plus, with sanitation credentials preferred.