Lead Chef — From-Scratch Menus & Team Leadership

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

Job summary

Upper Crust Food Service is seeking a Head Chef to lead the kitchen at one of our chapter houses in Eugene, Oregon. You will plan fresh, from-scratch weekly menus, train and supervise kitchen staff, and ensure top-quality meals with excellent presentation.

You'll manage inventories, enforce food safety standards, and collaborate with the chapter and management to meet budget and event needs. The role is hands-on and requires resilience under pressure and a passion for hospitality.

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.
• 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

Team leadership

Food safety & sanitation

Education

Culinary degree

Job description

Upper Crust Food Service is seeking a Head Chef to lead the kitchen at one of our chapter houses in Eugene, Oregon. You will plan fresh, from-scratch weekly menus, train and supervise kitchen staff, and ensure top-quality meals with excellent presentation.

You'll manage inventories, enforce food safety standards, and collaborate with the chapter and management to meet budget and event needs. The role is hands-on and requires resilience under pressure and a passion for hospitality.