Lead Kitchen Chef - Fresh, From-Scratch Menus

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

Job summary

Upper Crust Food Service is seeking a Head Chef to lead the kitchen for one of our chapter houses. You will plan fresh, from-scratch weekly menus, run the kitchen line, train staff, and ensure cleanliness and food safety while coordinating with the chapter and management.

This hands-on leadership role requires proficiency across cooking methods and cuisines, ability to work under pressure, and a track record in high-volume production.

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 kitchen leadership

Menu planning

Staff training

Food safety knowledge

Culinary proficiency

Education

Culinary degree

Job description

Upper Crust Food Service is seeking a Head Chef to lead the kitchen for one of our chapter houses. You will plan fresh, from-scratch weekly menus, run the kitchen line, train staff, and ensure cleanliness and food safety while coordinating with the chapter and management.

This hands-on leadership role requires proficiency across cooking methods and cuisines, ability to work under pressure, and a track record in high-volume production.