Proudly serving Sororities and Fraternities, Upper Crust Food Service is known for freshness, quality, variety, and excellent customer service. Upper Crust Food Service began with a vision to solve a problem that many Fraternity and Sorority houses face. That problem is a lack of consistency and professionalism in the kitchen. With a focus on great food and personal service, we’ve remained true to our roots. Today, the chefs of Upper Crust Food Service prepare tens of thousands of meals weekly for students across the country.
Executive Chefs are responsible for leading all kitchen operations, from menu creation and execution to staff management and client relations. In addition to culinary excellence, this role ensures the highest standards of food safety and sanitation through daily oversight, training, and compliance with company and regulatory guidelines. It’s perfect for a classically trained Chef who’s passionate about food, leadership, and maintaining a safe, high-performing kitchen. If you’re ready to lead a team, create fresh meals every day, and make people happy through your cooking, APPLY NOW
This position is highly competitive, and we are accepting resumes immediately.
What’s in it for you?
- Very few late nights and weekend hours
- Paid time off for most holidays
- Paid vacation
- A competitive 401(k) with company match
- Health, dental, vision, and pet insurance
Duties and Responsibilities:
- Design and execute from-scratch menus in collaboration with clients and management, incorporating feedback from regular menu meetings.
- Create high-quality meals with excellent presentation and flavor; send photos to management as requested.
- Order food and supplies within budgetary requirements and manage inventory levels.
- Assist with planning and execution of special events as directed by management.
- Complete administrative tasks such as payroll, expense reporting, and onboarding as required.
- Supervise, train, and coach culinary staff, ensuring compliance with policies and sanitation standards.
- Collaborate with Training and Operations teams to develop and deliver onboarding and ongoing development programs.
- Ensure compliance with food safety and sanitation standards through daily inspections, record reviews, and corrective action planning in coordination with unit managers.
- Prepare and distribute detailed audit reports, scoring results, and follow-up timelines to operations and leadership teams.
- Track audit trends, recurring issues, and develop process improvements to strengthen compliance culture.
- Participate in companywide safety initiatives, quarterly reviews, and continuous improvement
- Develop and maintain databases of client campuses, local health department requirements, permits, and inspection reports.
- Represent the company professionally while maintaining strong client relationships and collaborating with leadership to resolve operational or compliance concerns.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
Required Skills and Abilities:
- Strong leadership and team management skills.
- Ability to work well as part of a team and foster a positive kitchen culture.
- Applies ServSafe, local and state regulations to daily operations.
- Excellent communication skills with staff, clients, and management.
- Proficiency in a wide variety of cooking methods, cuisines, and techniques.
- Strong organizational and time management abilities.
- Ability to problem-solve and respond effectively in high-pressure or emergency situations.
- Understanding of food cost control, inventory management, and ordering processes.
Preferred education and experience
- Culinary arts degree (or equivalent experience) and a minimum of 5 years of head chef experience, demonstrating expertise in food preparation, kitchen management, and leadership.
- Current ServSafe Manager Certification (required); HACCP certification preferred.
- Strong working knowledge of food safety laws, sanitation standards, and dining hall operations.
- 3+ years of supervisory experience, including training and performance management.
- Excellent observation, communication, and report-writing skills.
- Detail-oriented with strong organizational and problem-solving skills.
Special Demands:
- The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
- Capability to work in a kitchen environment that may involve exposure to extreme heat or cold.
- Required to stand for long periods, up to 8+ hours, as well as walk, bend and stoop.
- Must be able to lift and/or move objects up to 50 pounds.
- Exposure to cleaning chemicals
Upper Crust Food Service provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
The pay range for this role is:51,850 - 64,152 USD per year(US National)
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