You're Viewing 1 Of 95,000+ Jobs On OysterLink
New hospitality jobs added daily. Browse by role, pay, or location.
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $52,400.00 - $86,500.00
Work Schedule
Standard Hours
Flexible
On-call
Weekend Shifts
Benefits
Medical
Dental
Vision
Retirement Plan
Paid holidays
Life insurance
short-term disability
Job Description
Spalding University, located in the heart of downtown Louisville, Kentucky, is a respected institution dedicated to providing high-quality education with a rich foundation in social justice and community service. Serving approximately 1600 students across bachelor's, master's, and doctoral programs, Spalding offers a personalized learning environment fueled by engaged faculty committed to real-world liberal and professional studies. The university emphasizes its mission grounded in the traditions of the Sisters of Charity of Nazareth, aiming to foster a community of diverse learners committed to service, leadership, peace, and justice. With flexible course delivery formats and a strong focus on both traditional and... Show More
Job Requirements
- Associate's degree in culinary arts, Hospitality Management, Food Service Management, or related field or equivalent experience
- Minimum seven years of progressively responsible culinary and food service management experience including at least three years in a leadership role overseeing multi-faceted dining operations
- Demonstrated experience managing budgets, P&L, vendor contracts, and operational metrics
- Proven success leading, developing, and retaining culinary and service teams
- Strong knowledge of menu development, recipe costing, food and labor cost controls, inventory management, and dining service models
- ServSafe Manager Certification or ability to obtain within 90 days of hire
- Proficiency with food service management software, point-of-sale systems, and standard office productivity tools
- Excellent written and verbal communication skills
- Commitment to working in mission-driven educational environment
Job Qualifications
- Associate's degree in culinary arts, Hospitality Management, Food Service Management, or related field or equivalent experience
- Minimum seven years progressive culinary and food service management experience including three years leadership in multi-faceted dining operations
- Proven experience managing budgets, P&L, vendor contracts, and operational metrics in food service
- Successful leadership, development, and retention of culinary and service teams
- Strong knowledge of menu development, recipe costing, cost controls, inventory management, and dining service models
- ServSafe Manager Certification or ability to obtain within 90 days
- Proficiency in food service management software, point-of-sale systems, and office productivity tools
- Excellent written and verbal communication skills engaging diverse constituencies
- Commitment to mission-driven educational environment
- Preferred: Bachelor's degree in culinary arts, Hospitality Management, Business Administration, or related field
- Certified Executive Chef (CEC) or comparable certification
- Experience in higher education, healthcare, or institutional dining
- Experience managing concurrent dining and catering operations
- Experience with high-profile catering for executive, board, or donor audiences
- Knowledge of nutrition science, dietary accommodations, and wellness-focused menu design
- Familiarity with local food scene, regional producers, and community partners
Job Duties
- Lead all culinary operations across the dining hall, catering, and special events ensuring high standards of food quality, presentation, freshness, and consistency
- Develop seasonal menus and concepts balancing nutritional value, dietary diversity, cultural variety, allergen management, sustainability, and budgetary discipline
- Establish and maintain recipe standards, production guides, plate presentations, and quality control protocols
- Lead culinary staff in daily food preparation, service, and clean-up while remaining visibly engaged during peak service periods and high-profile events
- Champion menu innovation reflecting student preferences and current culinary trends
- Develop and execute elevated culinary programs for presidential, board, donor, and signature institutional events
- Direct day-to-day operations of Dining Services including dining hall, catering, vending, and concessions
- Develop and manage annual Dining Services operating budget monitoring financial performance, food and labor costs, revenue targets, and meal plan economics
- Negotiate and manage vendor and supplier relationships pursuing cost efficiencies and quality improvements
- Oversee meal plan structure, pricing, participation analytics, and student satisfaction in coordination with key university departments
- Lead strategic planning for Dining Services including facility upgrades, equipment lifecycle, service innovation, and growth aligned with university goals
- Support institutional initiatives linking dining to student experience including residential learning communities, athletics nutrition, and wellness events
- Recruit, hire, train, schedule, supervise, evaluate, and develop culinary and service staff including student employees
- Foster a culture of professionalism, hospitality, accountability, teamwork, and learning consistent with institutional values
- Develop and deliver staff training in food safety, customer service, allergen management, equipment use, and culinary techniques
- Manage performance and personnel issues in coordination with Human Resources
- Ensure compliance with all health, safety, sanitation, and labor regulations including ServSafe and OSHA standards
- Maintain rigorous food safety protocols including HACCP and allergen management
- Lead sustainability efforts including waste reduction, responsible sourcing, and stewardship of resources
- Serve as primary contact for Dining Services across university community and external partners
- Collaborate on event planning, hospitality, and student engagement with cross-departmental teams
- Analyze and act on customer feedback using data-driven continuous improvement
- Represent Dining Services in marketing, recruitment, retention, and partnership efforts upon request
Job Criteria
Experience
Expert Level (7+ years)
Job Location
Don't Stop At One Job - There's More
Create a free profile
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
More Jobs Like This: