Traveling Chef

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.

The Traveling Chef is tasked with providing coverage for Head Chefs nationwide. This role requires traveling to various locations to address personnel gaps in kitchens. While on-site, the Traveling Chef assumes the responsibilities of the Head Chef, which include creating, planning, and executing weekly menus from scratch, incorporating feedback from both clients and the management team. The Traveling Chef will oversee all food preparation and staff, ensuring alignment with the company’s core values and culture. Additionally, they are responsible for maintaining the highest standards of sanitation practices within the kitchen. Effective communication with management and customers is essential to consistently deliver exceptional products and customer service.

Duties/Responsibilities:

• Responsible for providing hands-on best practice training to staff members while on-site at each kitchen
• 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
• Manage kitchen staffs’ schedules and assess performance with management’s approval.
• Order supplies in accordance with budgetary requirements and stock inventory
• Check and put away stock order
• 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.
• Resourcefully solve any issues that arise and seize control of any problematic situation with assistance from management
• Ensure compliance with all policies among staff.

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:

• Ability to work well as part of a team.
• 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
• Accuracy and speed in handling emergency situations and providing solutions
• Diplomacy
• Agility and ability to have a big picture perspective
• Be familiar with the industry's best practices

Preferred Education and Experience: 

• 3+ years in professional, high-volume food production or catering, or an equivalent combination of relevant education and/or experience.
• Supervisory Experience
• Culinary degree is a plus
• Must hold a valid manager level sanitation certification or obtain one within 30 days of employment 

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.