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Upper Crust Food Service

Dining Lead

Cairo, IL · On-site

$13.75 - $18.75/hr

Upper Crust Food Service began with a vision to solve a problem that many Fraternity and Sorority ... house experience preferred * Experience with high-volume dining room or banquet-style service ...

Cornell University

Residence Hall Director

Ithaca, NY · On-site

$47K/yr

... fraternity life. We provide support and services to roughly 25,000 undergraduate, graduate, and ... WE CURRENTLY HAVE A VACANCY FOR FIRST YEAR, UPPER LEVEL, AND PROGRAM HOUSE COMMUNITIES. IN YOUR ...

Cornell University

Chef, Cornell Dining

Ithaca, NY · On-site

... fraternity life. We provide support and services to roughly 25,000 undergraduate, graduate, and professional students on multiple campuses in the U.S. and abroad. As part of SCL, Cornell Dining is ...

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How much do fraternity house jobs pay per hour?

As of Aug 8, 2026, the average hourly pay for fraternity house in the United States is $18.19, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $19.23 per hour, depending on experience, location, and employer.

What is a fraternity house manager?

A Fraternity House job typically involves managing or maintaining the daily operations of a fraternity residence. Responsibilities may include overseeing house maintenance, coordinating events, enforcing house rules, and assisting fraternity members. Some roles may also involve financial management, budgeting, and liaising with alumni or national fraternity organizations. The job can be part-time or full-time, depending on the fraternity's needs.

What is a fraternity house?

A fraternity house is a residence where members of a college or university fraternity live together. These houses serve as both living spaces and social centers for fraternity members, often hosting events, meetings, and activities. Fraternity houses are typically located near campuses and provide a sense of community and belonging for their members. They are managed by the fraternity organization and often have specific rules and responsibilities for residents.

What are the typical responsibilities and challenges of a fraternity house manager?

As a Fraternity House Manager, your primary responsibilities include overseeing daily operations, managing maintenance and repairs, coordinating with vendors, and ensuring the house remains a safe and welcoming environment for residents. You'll also handle budgeting and expense tracking, enforce house rules, and often mediate conflicts between members. A key challenge in this role is balancing administrative duties with the social aspects of fraternity life, requiring strong communication and organization skills. Collaboration with the fraternity's executive board and university officials is common, and success in this position can lead to valuable experience in facility management and leadership.

What is the difference between Fraternity House vs Fraternity House Manager?

AspectFraternity HouseFraternity House Manager
CredentialsTypically none required or high school diplomaOften requires leadership, organizational skills, and sometimes relevant certifications
Work EnvironmentResidential setting, student-focusedOffice and residential setting, overseeing house operations
Employer & IndustryColleges, universities, fraternity organizationsColleges, universities, fraternity organizations

The main difference is that a Fraternity House refers to the physical residence, while a Fraternity House Manager is responsible for overseeing its operations, maintenance, and resident activities. The manager role involves leadership, organization, and sometimes certification, whereas the house itself is simply the property.

What are the key skills and qualifications needed to thrive as a fraternity house manager, and why are they important?

To thrive as a Fraternity House Manager, strong organizational skills, budgeting experience, and property management knowledge are essential, often supported by prior experience in facilities or hospitality management. Familiarity with maintenance management software, budgeting tools, and safety compliance systems is typically required. Excellent interpersonal communication, conflict resolution, and leadership skills help foster a positive community environment and effectively manage resident issues. These skills ensure the safe, efficient, and harmonious operation of the fraternity house, benefiting both residents and the organization.
More about Fraternity House jobs
What are the most commonly searched types of Fraternity House jobs? The most popular types of Fraternity House jobs are:
What states have the most Fraternity House jobs? States with the most job openings for Fraternity House jobs include:
What job categories do people searching Fraternity House jobs look for? The top searched job categories for Fraternity House jobs are:
Fraternity House jobs near you
Infographic showing various Fraternity House job openings in the United States as of August 2026, with employment types broken down into 80% Full Time, and 20% Part Time. Highlights an 90% In-person, and 10% Hybrid job distribution, with an average salary of $37,833 per year, or $18.2 per hour.

Culinary Field Specialist

Upper Crust Food Service

Athens, GA • On-site

Full-time

Posted 27 days ago

Upper Crust Food Service rating

7.0

Company rating: 7.0 out of 10

Based on 13 frontline employees who took The Breakroom Quiz

18th of 68 rated caterers

Job description

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.
If you've ever walked into a kitchen and known within thirty seconds whether it was having a good day or a bad one, we want to talk to you.
Upper Crust puts chefs in houses, and we're only as good as the last meal that came out of one of our kitchens. The Culinary Field Specialist is the person who makes sure that meal is a good one, house after house, across a whole subregion. You've cooked. You've run a line, maybe run a kitchen. You know the difference between a chef having an off day and a kitchen that's actually in trouble, and you know how to tell them apart fast.
This job has you in the kitchens most of the week, not behind a desk. You're tasting food, watching prep, jumping on the line if someone's in the weeds, and talking a chef through a rough stretch like someone who's been there. There's real coordination work underneath all of that schedules, staffing, and vendors but it's there to make the cooking easier, not to replace it. If you want to run your own subregion as an Area Manager someday, this is how people earn that job here: kitchen by kitchen, not spreadsheet by spreadsheet.
WHAT YOU'LL OWN
Kitchen standards and chef coaching
  • Get into the houses in your subregion regularly and taste the food, watch the line, see how prep is actually going, not just whether a checklist got signed.
  • Talk to chefs like a chef would. Coach technique, menu execution, and consistency because you've earned the right to, not because it's your job title.
  • When something's off on the food safety or quality side, catch it early and help fix it right there instead of writing it up for later.

Solving problems in the field
  • Be the person a chef actually wants to call when a menu bombs, an ingredient falls through, or a kitchen is running thin and helps them work through it.
  • When something bigger needs the Area Manager's attention, bring it to them with the context and a fix already in mind.
  • Solve problems with your chefs, not around them.

Staffing and scheduling, in service of the kitchen
  • Keep schedules across your houses covered so every kitchen has the hands it needs to cook well, every single shift.
  • Be the first call when a shift falls apart whether a no-show, a call-out, an emergency and make sure a short-staffed day doesn't turn into a lower-quality meal.
  • Keep a real bench of relief staff you can actually count on, not just a list.

Vendors and ingredients
  • Stay on top of vendors so chefs are cooking with what they ordered, when they need it.
  • When a new house comes online, get the kitchen itself ready. Equipment, setup, staffing all needed so it opens cooking at Upper Crust standard from day one.

Working with partners
  • Be the day-to-day contact for on-site partners when something comes up.
  • Handle the coordination-level stuff yourself; loop in the Area Manager for anything relationship- or contract-related.
  • Show partners the same care in how you show up that they see on the plate.

WHAT YOU BRING
  • Real time in a kitchen, a line cook, sous chef, kitchen manager, chef. Ideally with some experience leading others or working across more than one site.
  • A palate you trust and an eye that catches what's off before someone has to tell you.
  • Patience to teach and the backbone to hold a standard, sometimes in the same conversation.
  • Enough organizational instinct to run a schedule and fix a broken sauce in the same afternoon.
  • A level head when a kitchen needs help right now, not next week.
  • The range to talk technique with a chef at 6 AM and give a partner a calm update at 10 AM.
  • A willingness to be on the road within your subregion. This job lives in the kitchens, not in an inbox.
  • A real interest in building a career in culinary field leadership, not just passing through.

SUCCESS LOOKS LIKE
You'll know you're doing this job well when the food across your subregion is consistently good and the chefs running those kitchens trust you.
  • The food holds steady, house after house, even on the hard weeks.
  • Chefs call you before a small problem turns into a big one.
  • Shifts stay covered without the quality taking a hit to make it happen.
  • Your Area Manager gets to spend their time on partners and growth because the kitchens are in good hands.
  • Partners notice, and say so.

THE PATH FORWARD
This is how we build Area Managers at Upper Crust. Every house you visit, every chef you coach, every problem you solve on the spot is building the judgment that job takes. This role goes somewhere and it starts with showing up in the kitchen.
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.

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