Lead Sous Chef: From-Scratch Menus & Kitchen Leadership

Upper Crust Food Service; Columbia Township (MO); On-site; USD 65,000 - 90,000; Full time

Job summary

Upper Crust Food Service seeks a Head Chef to run one of its chapter house kitchens. You will plan and execute fresh, from-scratch weekly menus and lead a kitchen team, ensuring quality, safety, and presentation across all plates. This hands-on role combines line leadership with staff training and policy adherence.

You’ll oversee schedules, budgeting, and inventory while maintaining high sanitation standards and collaborating with management to meet house goals.

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

Team leadership

Menu planning

Food safety compliance

Culinary proficiency

Ability to work under pressure

Communication with management

Education

Culinary degree (preferred)

Job description

Upper Crust Food Service seeks a Head Chef to run one of its chapter house kitchens. You will plan and execute fresh, from-scratch weekly menus and lead a kitchen team, ensuring quality, safety, and presentation across all plates. This hands-on role combines line leadership with staff training and policy adherence.

You’ll oversee schedules, budgeting, and inventory while maintaining high sanitation standards and collaborating with management to meet house goals.