Executive Chef and Director of Dining Services

Spalding University, located in the heart of downtown Louisville, Kentucky, is a respected institution known for its commitment to social justice, community service, and providing a personalized, high-quality education. Serving approximately 1,600 students across bachelor's, master's, and doctoral programs, the university fosters an engaged learning environment rooted in the values of the Sisters of Charity of Nazareth. Spalding University blends liberal and professional studies with a strong emphasis on spiritual values, service, peace, and justice. This mission-driven approach extends beyond academics, as the university actively supports both traditional and working students through unique scheduling options such as 8-week class delivery formats, balancing educational needs with life responsibilities. As an equal employment opportunity employer, Spalding University is committed to diversity and inclusion, ensuring equal opportunities for all qualified individuals.

The role of Executive Chef and Director of Dining Services at Spalding University is a pivotal leadership position that entails comprehensive oversight of all culinary and dining operations on campus. Reporting to the Chief Financial Officer, this full-time exempt role is based at Spalding's downtown Louisville campus and involves a dynamic blend of hands-on culinary management and strategic direction of the broader dining services program. The Executive Chef and Director of Dining Services shapes the overall dining experience for students, faculty, staff, and guests by leading culinary operations in the dining hall, catering services, and special events.

This position involves creating visionary seasonal menus that offer nutritional balance, cultural variety, allergen awareness, sustainability, and budget adherence. The Director ensures consistent food quality, presentation, and freshness by establishing stringent standards for recipes, production, and plate presentation. This role demands active engagement with culinary teams during peak service times and special functions to uphold exceptional service standards. A key aspect of the job is fostering menu innovation that reflects contemporary culinary trends and the vibrant local food culture of Louisville.

In addition to culinary excellence, the Director manages operational aspects such as overseeing daily dining hall and catering functions, managing budgets, and driving financial performance with attention to food and labor costs. Vendor and contract management with a focus on cost efficiency and quality improvement, including local sourcing, are vital responsibilities. The role entails managing meal plan structures and pricing in collaboration with university leadership to optimize participation and satisfaction.

Strategic planning is integral to this position, including facility and equipment improvements, service model innovation, and efforts to align dining services growth with university enrollment goals. The Director supports key university initiatives that connect dining with student life, athletics, residential communities, and wellness programs, enhancing the campus experience through food service.

The Executive Chef and Director of Dining Services also leads a diverse team of culinary and service staff, focusing on recruitment, training, evaluation, scheduling, and career development. Cultivating a culture of professionalism, hospitality, teamwork, and continual learning is essential to uphold the university's values. Compliance with all relevant health, safety, sanitation, and labor laws is mandatory, and the role champions sustainability practices encompassing waste reduction, responsible sourcing, and resource conservation.

Serving as the primary liaison for dining services, the Director engages with a broad spectrum of stakeholders including students, families, faculty, athletics, and external partners. Collaboration with various university departments ensures coordinated event planning and effective communication. Continuous improvement through feedback analysis and data-driven decisions ensures dining services meet the evolving needs of the university community. This leadership role offers an opportunity to contribute significantly to the university's mission by enhancing the culinary and hospitality experience on campus.