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.

UCFS feeds thousands of students every day across dozens of fraternity and sorority chapter houses at major universities — a supply chain unlike any other in foodservice. Our chefs are our internal customers, each house is a unique endpoint, and getting the right products to the right kitchen at the right price is what makes the entire operation work. At Upper Crust, we believe great work happens when people feel trusted, supported, and engaged. We offer flexibility and autonomy because we hire people who take ownership. If you're a self-starter who thrives in a collaborative environment and wants to make a real impact at a growing company, we'd love to hear from you.

The Supply Chain Manager owns sourcing, vendor strategy, and purchasing execution across the company. You'll lead the procurement team, run our most important vendor relationships (Sysco, US Foods, regional partners), and build the systems that scale as we add houses and universities. You'll also shape how we think about inventory visibility, order guide discipline, and distribution coordination across a geographically distributed footprint.

This role partners closely with Operations and Finance to drive cost discipline while preserving the flexibility and creativity for chefs that define the UCFS experience.

What Success Looks Like

• Chefs and managers have what they need — consistently, without friction
• Supply chain is viewed as a proactive partner to Operations — not a bottleneck
• Vendor performance is strong and issues are resolved quickly
• Food and supply costs are controlled and predictable across regions

What You'll Own

Team Leadership (People First)

• Lead, coach, and develop the procurement team (coordinators, analysts)
• Build a team that is responsive, solutions-oriented, and deeply aligned to field needs
• Reinforce our standards: no surprises, strong communication, and follow-through

Vendor Partnerships (Service + Accountability)

• Own relationships with key vendors including US Foods, Sysco, and regional/local suppliers
• Resolve delivery issues quickly to protect the house experience
• Negotiate pricing, service levels, and contract terms aligned to UCFS scale
• Hold vendors accountable for execution (fill rates, substitutions, quality, delivery)
• Identify and onboard new vendors where they improve cost, quality, or service

• Lead UCFS participation in GPO programs to maximize buying power

New House & Account Setup

• Own procurement setup for all new accounts: vendor onboarding, account creation, initial order guide build, opening orders, and launch support
• Ensure a clean, organized handoff to Operations post-opening

Data & Real-Time Insight

• Analyze purchasing trends to identify cost drivers and opportunities
• Partner with Finance and Operations to investigate and resolve food cost variances
• Help develop more real-time visibility into purchasing behavior (orders, invoices, spend)
• Step in when data signals issues (over-ordering, menu misalignment, vendor gaps)

What You Bring

Required

• 5-8+ years in foodservice procurement, supply chain, or hospitality purchasing
• Direct experience managing broadline distributor relationships (US Foods, Sysco, regional equivalents)
• Familiarity with GPO structures and contract compliance 
• Experience building and maintaining order guides across multiple units or locations
• Comfort operating cross-functionally with Operations, Culinary, and Finance
• High ownership mindset — you solve problems, not just surface them

Bonus

• Multi-unit foodservice, contract dining, hospitality, or campus dining background
• Background supporting new unit openings or account launches
• Exposure to data tools (Power BI, Excel modeling) for spend and variance analysis