Executive Chef

Upper Crust Food Service•Columbia, MO

12d

About The Position

Upper Crust Food Service is seeking an Executive Chef to lead a premier, multi-unit campus dining program serving a campus community of more than 500 daily diners. The role oversees residential dining, high-volume catering, and related campus food service operations, with a focus on culinary excellence, sustainability, and technology integration. The Executive Chef directs daily operations, develops seasonal menus, leads and mentors culinary staff, manages financial performance, and oversees food and workplace safety and regulatory compliance. The position also supports campus-wide culinary initiatives, associate engagement and development, food quality, and the guest experience across the multi-unit portfolio.

Requirements

At least 5 years of experience driving excellence in premier, high-volume corporate or hospitality environments.
At least 5 years of multi-unit culinary supervisory experience in a high-volume, premium food service environment.
Experience leading high-volume catering and staff of 20 or more.
ServSafe Manager and HACCP certifications are listed as qualifications; ServSafe Manager Certification is also identified as preferred.
Degree from an accredited culinary institution or equivalent hands-on experience.
Proven record of promoting a strong food and workplace safety culture.
Ability to manage complex multi-unit budgets, use advanced reporting platforms, and consistently meet financial goals.
Ability to coach and teach individuals and large teams and communicate effectively with high-level stakeholders.
Experience with P&Ls, ordering, mentoring front- and back-of-house staff, and client relations.
Experience with POS systems and dining or hospitality technology.
Working knowledge of Google Suite tools, including Sheets, Docs, and Slides.
Passion for exceptional food, sustainability, and hospitality.
Ability to serve 500 or more meals daily and execute large-scale catering events.

Nice To Haves

ServSafe Manager Certification.
A degree from an accredited culinary institution; equivalent hands-on experience is also accepted.

Responsibilities

Direct daily operations across a residential dining hall and a high-volume catering department.
Design seasonal menus and menu cycles and support recipe development and culinary innovation.
Lead and mentor a team of 5–7 associates and one sous chef; support associate training and leadership development.
Manage profit and loss, food and labor costs, inventory auditing, budgets, and operating expenses across multiple units.
Oversee food and workplace safety, allergen management, and regional regulatory compliance.
Support campus-wide initiatives, seasonal menu planning, and the integration of diverse culinary trends.
Promote diversity and inclusion and engage associates to build a representative, high-performing workforce.
Assist with talent identification, training, and development of a regional leadership pipeline.
Oversee food quality and guest experience across units, ensuring alignment with program values.
Communicate and collaborate with high-level stakeholders and coach and teach individuals and teams.
Lead high-volume catering operations, including events such as a commencement gala for 1,200 guests.
Mentor front-of-house and back-of-house staff and manage client relations.