Head Chef
On-siteBaton Rouge, Louisiana, United States
Job Summary
Create, plan, and execute weekly fresh menus with client input while overseeing kitchen operations and staff performance. Design high-quality meals with excellent presentation, maintain strict sanitation and food safety standards, and order supplies within budget. Manage kitchen schedules, train staff, and ensure timely execution of daily duties and special events. Send regular photos of meal presentations to management and communicate via calls, emails, and texts. Work in a loud, busy environment requiring long hours of standing, lifting up to 50 pounds, and exposure to heat, cold, and chemicals. This role supports Upper Crust Food Service's mission to provide consistent, professional dining for Greek life nationwide with minimal late nights and weekends.
Required Qualifications
- 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
- Must hold a valid manager level sanitation certification or obtain one within 30 days of employment
- Must be able to lift and/or move objects up to 50 pounds
- 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
- Exposure to cleaning chemicals
- 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
Desired Qualifications
- Culinary degree is a plus
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