Head Chef

Seattle, WA, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $56,900.00 - $85,400.00

Benefits

very few late nights and weekend hours

time off for most holidays

Paid Vacations

Competitive 401K with company match

Health Insurance

Dental Insurance

Vision Insurance

Pet insurance

Job Description

Upper Crust Food Service is a distinguished food service company that proudly serves Sororities and Fraternities across the United States. Renowned for its commitment to freshness, quality, variety, and exceptional customer service, Upper Crust Food Service has established itself as a trusted culinary partner for Greek life organizations. The company was founded with a clear and focused mission: to address the challenge faced by many Fraternity and Sorority houses—a lack of consistency and professionalism in the kitchen. With a foundation rooted in delivering great food paired with personalized service, Upper Crust Food Service has expanded its reach to prepare tens of thousands of meals weekly for students nationwide. This milestone showcases the company’s dedication to quality and its growing influence within the collegiate food service industry.

At Upper Crust Food Service, the role of the Head Chef is pivotal. The company recognizes that the chef is not merely a cook but the essential ingredient in delivering fresh, healthy Greek life meals across the nation. This position offers a unique lifestyle compared to many traditional roles within the hospitality industry, featuring minimal late nights and limited weekend hours. This makes it a highly attractive opportunity for culinary professionals seeking work-life balance without compromising on their passion for food. The Head Chef’s primary responsibility is to create, plan, and execute weekly menus from scratch, collaborating closely with clients and the management team to ensure that every meal meets high standards of quality and presentation.

Beyond menu creation, Head Chefs lead kitchen operations by providing direction to the kitchen staff and maintaining the company’s core values and culture. A significant focus is placed on sanitation, with the Head Chef required to uphold best practices that comply with safety standards and regulations. Effective communication is a cornerstone of the role, requiring consistent interaction with both management and customers to ensure satisfaction and smooth kitchen functioning. The position also entails managing kitchen schedules, training staff, ordering supplies within budget, and assisting with special events as needed. This holistic involvement in kitchen management ensures that the Head Chef plays a decisive role in shaping the culinary experience for Greek life communities served by Upper Crust Food Service.

This opportunity is particularly designed for chefs who are classically trained and deeply passionate about creating exceptional food from scratch. It is a competitive role with a high standard of professionalism and dedication. Prospective candidates are encouraged to apply promptly as the company is actively accepting resumes. Upper Crust Food Service also prioritizes employee well-being by offering numerous employee benefits that enhance quality of life and job satisfaction. The company provides very few late nights and weekend hours, time off for most holidays, paid vacations, a competitive 401K with company match, and comprehensive health, dental, vision, and pet insurance coverage. This combination of professional challenge and opportunity coupled with a supportive work environment makes Upper Crust an employer of choice in the food service sector.

Job Requirements

3+ years in professional, high-volume food production or catering, or an equivalent combination of relevant education and/or experience
ability to pass a background check
culinary degree is a plus
must hold a valid manager level sanitation certification or obtain one within 30 days of employment

Job Qualifications

Ability to work well as part of a team
understand, remember, and apply oral and/or written instructions
deal with challenging customers in a professional manner
demonstrate understanding and proficiency in various cooking methods, cuisines, ingredients, equipment, and procedures
show understanding of and commit to a professional appearance and positive attitude
maintain excellent record of kitchen and staff management
exhibit accuracy and speed in handling emergency situations and providing solutions
be familiar with the industry's best practices
3+ years in professional, high-volume food production or catering, or an equivalent combination of relevant education and/or experience
ability to pass a background check
culinary degree is a plus
must hold a valid manager level sanitation certification or obtain one within 30 days of employment

Job Duties

Prepare, design, and execute menus
menu meetings with the chapter will be required
create high-quality meals with excellent presentation and flavor
send photos regularly of meal presentations to management
maintain a clean and sanitary kitchen and dining room
wash kitchen utensils, equipment and dishes
ensure the kitchen operates in a timely manner
oversee and train kitchen staff, manage schedules, and assess performance with management's approval
order supplies in accordance with budgetary requirements and stock inventory
enforce sanitation and food safety standards per state and local regulations
maintain a professional and positive attitude with coworkers and customers
assist in planning and executing special events as directed by management
communicate regularly with management via calls, emails, and texts
ensure compliance with all policies among staff