Executive Chef and Director of Dining Services

Louisville, KY, USA|Onsite

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 working students, Spalding balances academic rigor with accessibility.

The Executive Chef and Director of Dining Services at Spalding University plays a critical leadership role within this mission-driven community. Reporting directly to the Chief Financial Officer, this full-time exempt position is responsible for overseeing culinary operations and dining services across the campus, including the dining hall, catering, and special events. This dual-role demands both hands-on culinary expertise and strategic management acumen. The Executive Chef is tasked with crafting innovative menus that meet nutritional, cultural, dietary, and sustainability standards while ensuring excellence in food quality, presentation, and service.

Beyond culinary creativity, the Director manages financial performance including budgeting, vendor relations, staffing, and compliance with health and safety regulations. They lead a diverse team of culinary and service staff, fostering a culture of professionalism, continuous improvement, and hospitality aligned with Spalding's core values. Supporting a broad spectrum of university events—from student life activities and athletics nutrition programs to board and presidential gatherings—the role also involves collaboration across multiple departments to enhance the overall campus experience. The position requires leadership in sustainability initiatives and a commitment to operational excellence underpinned by industry best practices. With a competitive benefits package that includes medical, dental, vision coverage, a retirement plan with university matching, paid holidays, and insurance options, the Executive Chef and Director of Dining Services is a pivotal figure dedicated to advancing Spalding University's standards of service, community engagement, and educational success.

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