Lead Chef: From-Scratch Menus & Kitchen Leadership

Upper Crust Food Service; Bloomington (IN); On-site; USD 60,000 - 90,000; Full time

Job summary

Upper Crust Food Service in Bloomington, IN is seeking a hands-on Head Chef to lead a high-volume kitchen for a chapter house. You’ll plan fresh, from-scratch weekly menus, supervise the kitchen team, and ensure top quality, safety, and presentation in every plate.

You’ll manage schedules, train staff, monitor inventory, and work with management to stay within budget while upholding UCFS policies and standards.

Qualifications

• 3+ years in professional, high-volume food production or catering.
• 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
• 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

High-volume cooking

Kitchen leadership

Food safety

Budget & inventory management

Education

Culinary degree (preferred)

Job description

Upper Crust Food Service in Bloomington, IN is seeking a hands-on Head Chef to lead a high-volume kitchen for a chapter house. You’ll plan fresh, from-scratch weekly menus, supervise the kitchen team, and ensure top quality, safety, and presentation in every plate.

You’ll manage schedules, train staff, monitor inventory, and work with management to stay within budget while upholding UCFS policies and standards.