Camp Head 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.

Camp Head Chefs are responsible for creating and executing weekly fresh, from-scratch menus for the Camp Food Service Program. This role requires an outgoing personality and strong engagement with both front and back-of-house staff. Leadership, independence, and adaptability to changing conditions are essential. You will direct food preparation and staff in line with the company’s core values, maintain top sanitation practices, and ensure excellent communication with management and customers. Consistently deliver outstanding products and customer service.

• →Prepare, design, and execute menus.
• →Provide accurate meal quantities for all meal periods and special requests.
• →Create delicious and nostalgic meals with engaging presentations.
• →Maintain a clean and sanitary kitchen, dining room, and camp surroundings.
• →Wash kitchen utensils, equipment, and dishes.
• →Ensure efficient kitchen operations
• →Oversee and train kitchen staff, manage schedules, and assess performance with management’s approval.
• →Order supplies in line with budgetary requirements and manage 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.
• →Attend related in-service training and staff meetings as required 
• →Communicate regularly with management through calls, emails, and texts.
• →Ensure compliance with all policies among staff.

• →Follow special dietary restrictions and allergen food preparation  
• →Collaborate effectively with client camp staff and management team 
• →Able to lead a team & take direction
• →Assist in writing schedules to ensure adequate staffing for meal periods.
• →Ensure production is accurate in timing, quantity, quality, and plating requirements
• →Understand the importance of cross utilization
• →Place accurate food orders ahead of time, staying within budget
• →Teach and enforce safety regulations
• →Specialized Food Preparation for events
• →Exhibit a personable, friendly, and approachable demeanor.
• →Demonstrate a positive and professional attitude.
• →Lead a team while also being receptive to direction.

• 4+ years of high volume commercial kitchen experience
• Ability to pass a background check
• Must successfully complete additional camp required background check(s) and camp specific training
• ServSafe Food Service Manager certificate is required.

• Workweek and hours may vary from 8 to 12 hours per day, up to 6 days a week.
• Ability to work in a kitchen environment that may involve exposure to extreme heat
• Required to stand for long periods, up to 8+ hours and perform tasks such as walking, bending, and stooping.
• Must be able to lift and/or move objects up to 50 pounds.
• Exposure to cleaning chemicals
• The work environment can be loud and busy, with potential hazards such as hot surfaces, sharp knives, and slippery floors.

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.