Traveling Chef

Phoenix, AZ, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Travel reimbursement

Professional development opportunities

Job Description

Upper Crust Food Service is a reputable food service company that specializes in providing exceptional dining experiences to sororities and fraternities across the United States. Known for its unwavering commitment to freshness, quality, variety, and excellent customer service, Upper Crust Food Service has established itself as a leader in the niche market of fraternity and sorority catering. The company originated from a desire to solve a crucial problem many Greek life houses face—the lack of consistency and professionalism in kitchen operations. By focusing on great food and personal service, Upper Crust Food Service has remained true to its roots while expanding its reach significantly. Today, the skilled chefs at Upper Crust Food Service prepare tens of thousands of meals weekly, ensuring that students nationwide receive nutritious, delicious meals in an environment that supports their unique needs.

The role of the Traveling Chef at Upper Crust Food Service is a dynamic and vital position designed to provide operational support and leadership across multiple kitchen sites nationwide. This full-time employment opportunity involves extensive travel to different fraternity and sorority houses to fill in for Head Chefs, particularly where personnel shortages arise. The Traveling Chef is entrusted with the responsibility of managing the day-to-day kitchen operations with an emphasis on culinary excellence, staff supervision, sanitation, and effective communication. The role includes creating, planning, and executing weekly menus from scratch while incorporating feedback from both clients and management to ensure satisfaction and alignment with brand standards.

Moreover, the Traveling Chef plays a key role in training kitchen staff onsite, promoting best practices in food preparation, customer service, and kitchen management. Maintaining the highest standards of kitchen and dining room cleanliness is paramount, alongside ensuring that all food safety and sanitation regulations are strictly followed in accordance with state and local guidelines. This individual must be capable of handling the logistical aspects of kitchen management such as ordering supplies within budget, managing inventory, scheduling staff, and coordinating special events as needed.

Key traits for a successful Traveling Chef include adaptability, problem-solving skills, strong leadership, and the ability to multitask in a fast-paced, often challenging environment. The Traveling Chef must communicate regularly with management through various channels to report progress, challenges, and client feedback. The job environment requires resilience and the physical capability to handle kitchen hazards, including exposure to heat, sharp tools, and chemicals, along with the stamina to stand for prolonged periods and lift heavy objects.

Upper Crust Food Service is committed to equal employment opportunities and values diversity, ensuring an inclusive workplace free from discrimination and harassment. This role appeals to culinary professionals who seek variety, travel opportunities, and the chance to make a tangible impact on food quality and service in different locations. For those with a passion for culinary arts, leadership, and customer satisfaction, the Traveling Chef position at Upper Crust Food Service promises both challenges and rewards in a supportive and structured company environment.

Job Requirements

Ability to work well as part of a team
Demonstrate proficiency in various cooking methods, cuisines, ingredients, equipment, and procedures
Maintain professional appearance and positive attitude
Maintain excellent kitchen and staff management records
Demonstrate accuracy and speed in handling emergencies and providing solutions
Exercise diplomacy and agility
Possess big picture perspective
Familiarity with industry best practices
Ability to stand for long periods (8+ hours)
Capability to lift and move objects up to 50 pounds
Exposure to kitchen hazards including hot surfaces, sharp knives, slippery floors, extreme heat or cold, and cleaning chemicals
Must hold or be able to obtain a valid manager level sanitation certification
Willingness to travel extensively nationwide

Job Qualifications

Minimum of 3 years in professional, high-volume food production or catering or equivalent combination of education and experience
Supervisory experience
Culinary degree is a plus
Valid manager level sanitation certification or ability to obtain within 30 days of employment
Proficient understanding of various cooking methods, cuisines, ingredients, and kitchen equipment
Strong communication and interpersonal skills
Ability to work well in a team
Commitment to professionalism and positive attitude
Experience in kitchen and staff management
Knowledge of industry best practices

Job Duties

Provide hands-on best practice training to kitchen staff while on-site
Prepare, design, and execute weekly menus from scratch
Conduct menu meetings with chapter members
Create high-quality meals with excellent presentation and flavor
Send photos of meal presentations regularly to management
Maintain clean and sanitary kitchen and dining areas
Wash kitchen utensils, equipment, and dishes
Ensure timely kitchen operation
Manage kitchen staff schedules and assess performance with management's approval
Order supplies following budget and stock inventory
Check and store stock orders
Enforce sanitation and food safety standards according to regulations
Maintain 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
Resolve issues resourcefully and manage problematic situations with management assistance
Ensure staff compliance with company policies