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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
short term disability
Retirement
Life insurance
vacation days
Paid holidays
Employee wellness programs
Paid parental leave
Tuition remission
Job Description
Purdue University Northwest (PNW) is a renowned student-centered university located in Northwest Indiana, serving approximately 9,000 students across its Hammond and Westville campuses as well as additional sites like Gabis Arboretum near Valparaiso. Known for its commitment to innovation, community engagement, and academic excellence, PNW offers a broad range of programs at the baccalaureate, master’s, and applied doctoral levels. The university employs over 1,000 faculty and staff and is recognized for its efforts to enhance socioeconomic mobility and regional development. PNW’s values emphasize respect, innovation, and a student-centric approach, reflecting a strong commitment to high-quality education and operational excellence. This... Show More
Job Requirements
- Bachelor's degree in culinary arts, culinary management, hospitality management, or related field preferred
- Culinary degree from accredited program preferred
- ServSafe Manager Certification required or ability to obtain within 90 days
- Additional food safety or allergen management certifications preferred
- Minimum of 7 years progressive culinary leadership experience
- At least 3 years as an Executive Chef or culinary director in multi-outlet, high-volume operation
- Experience managing food service across multiple locations
- Experience in higher education, healthcare, contract dining or institutional food service preferred
- Hotel, resort, or large-scale catering experience valued
- Proven food and labor cost control management
- Experience leading and developing culinary teams
- Successful menu development experience
- Experience in transitioning contracted to self-operated food service
Job Qualifications
- Bachelor's degree in Culinary Arts, Culinary Management, Hospitality Management, or a related field preferred
- Culinary degree from an accredited program such as Culinary Institute of America, Le Cordon Bleu, or equivalent is strongly preferred
- ServSafe Manager Certification required or ability to obtain within 90 days of hire
- Additional food safety or allergen management certifications preferred
- Minimum of 7 years of progressive culinary leadership experience, with at least 3 years as an Executive Chef or culinary director in a multi-outlet, high-volume operation
- Demonstrated experience managing food service operations across multiple locations simultaneously with accountability for quality and financial performance
- Experience in higher education, healthcare, contract dining, or institutional food service preferred
- Hotel, resort, or large-scale catering experience also highly valued
- Proven track record managing food and labor cost controls within established budget targets in a multi-venue environment
- Experience leading and developing diverse culinary teams including recruitment, performance management, training, and scheduling
- Demonstrated success in menu development across various service types from residential and retail dining to full-service catering and event execution
- Experience participating in or leading transition from contracted to self-operated food service
Job Duties
- Provide strategic and day-to-day operational leadership for all back-of-house culinary operations across Hammond campus dining outlets, The Great Hall Events and Conference Center, Westville Gallery Café, Gabis Arboretum food service and other off-campus venues as needed
- Establish, implement, and maintain Standard Operating Procedures for kitchen operations, food preparation, plating, sanitation, and service execution across all locations
- Ensure all culinary production meets or exceeds established standards for quality, presentation, temperature, and food safety in compliance with applicable health codes and university policies
- Support the infrastructure build-out and operational launch of self-operated dining services on the Hammond campus
- Ensure kitchen environments consistently meet university, state, and federal food safety and sanitation standards
- Lead the development, testing, and implementation of menus across all Auxiliary Services dining venues
- Design menus that reflect the distinct needs of each venue and customer base
- Collaborate with the Director of Dining Services to align culinary offerings with front-of-house services
- Develop and maintain Westville campus culinary offerings
- Lead development of catering menus for both campus and external client events
- Contribute to the development of Fresh Vending program food offerings
- Maintain primary accountability for food cost management across all Auxiliary Services culinary operations
- Oversee all food procurement, vendor relationships, and purchasing decisions
- Develop and maintain inventory management systems across all locations
- Manage labor scheduling and staffing efficiency for back-of-house teams across all locations
- Provide the AVC with regular reporting on food cost performance, labor utilization, procurement spend, and key financial metrics relevant to culinary operations
- Collaborate with the Director of Dining Services on total operating cost management and contribute to annual budget development and forecasting processes
- Provide direct supervisory oversight of all back-of-house kitchen staff
- Directly supervise the Westville campus chef team, ensuring close alignment with culinary standards, menu execution, and operational practices consistent across both campuses
- Recruit, hire, onboard, and develop culinary staff in alignment with university policies and Auxiliary Services standards
- Conduct regular performance evaluations, establish individual development plans, and manage disciplinary processes
- Foster a team culture grounded in culinary excellence, accountability, respect, and continuous professional development
- Serve as a mentor and culinary resource across the broader Auxiliary Services team, supporting cross-training initiatives between back-of-house and front-of-house staff where appropriate
- Coordinate food service logistics and culinary execution across Hammond campus dining, The Great Hall Events and Conference Center, Gallery Café, Westville campus, Gabis Arboretum and other off-site venues as needed
- Participate in Auxiliary Services leadership team meetings, contributing culinary and operational insight to strategic planning and university-wide initiatives
- Collaborate with the Senior Director of Auxiliary Sales and Services on catering menus and food service planning for events and conference business
- Contribute to the evaluation and implementation of culinary technology, including menu management software, forecasting systems, and inventory platforms, supporting the overall digital infrastructure of Auxiliary Services
- Identify and recommend opportunities for culinary innovation, service expansion, and operational efficiencies that advance the strategic goals of Auxiliary Services
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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