Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $95,000.00 - $100,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Retirement Plan
Paid Time Off
Professional Development
Tuition Assistance
Employee wellness programs
Job Description
The University of Notre Dame, located in Notre Dame, Indiana, is a prestigious institution known for its unwavering commitment to academic excellence and its vibrant, mission-driven community. As a leading Catholic university, Notre Dame fosters a nurturing environment that supports the holistic development of its employees and students alike, emphasizing the well-being of mind, body, and spirit. The university prides itself on fostering a deep sense of belonging and promoting a culture where collaboration, innovation, and care are central. Employees at Notre Dame are valued contributors who have the opportunity to grow professionally while making a meaningful impact on campus... Show More
Job Requirements
- Certified Executive Chef (CEC) credential through the American Culinary Federation
- Certified Culinary Educator (CCE) and/or Certified Culinary Administrator (CCA) through the American Culinary Federation
- Documented experience as an award-winning culinary competition chef, including medal placement or formal recognition in ACF-sanctioned or comparable national or international culinary competitions
- Minimum of 15 years of progressive culinary leadership experience, including executive-level responsibility within high-volume university foodservice or hospitality operations
- Demonstrated experience participating in the design, operational planning, and commissioning of a university dining hall, including collaboration with architects, engineers, foodservice consultants, and campus stakeholders
- Demonstrated success in staff development, certification preparation, and operational leadership
Job Qualifications
- Certified Executive Chef (CEC) credential through the American Culinary Federation
- Certified Culinary Educator (CCE) and/or Certified Culinary Administrator (CCA) through the American Culinary Federation
- Documented experience as an award-winning culinary competition chef, including medal placement or formal recognition in ACF-sanctioned or comparable national or international culinary competitions
- Minimum of 15 years of progressive culinary leadership experience, including executive-level responsibility within high-volume university foodservice or hospitality operations
- Demonstrated experience participating in the design, operational planning, and commissioning of a university dining hall, including collaboration with architects, engineers, foodservice consultants, and campus stakeholders
- Demonstrated success in staff development, certification preparation, and operational leadership
Job Duties
- Provide executive-level culinary leadership for South Dining Hall, ensuring the highest standards of food quality, execution, and presentation
- Lead the culinary vision for a newly renovated historic facility, balancing tradition with innovation and contemporary dining expectations
- Reimagine menus, service models, and culinary experiences that reflect the University's commitment to Excellence and Innovation
- Translate advanced culinary techniques and better practices into consistent daily operations within a high-volume residential environment
- Serve as the primary ACF-aligned culinary leader within South Dining Hall, integrating ACF standards, competencies, and ethics into daily operations
- Support ACF-aligned apprenticeship, certification, and continuing education initiatives for culinary staff assigned to the dining hall
- Mentor chefs pursuing ACF certification and participation in regional and national culinary competitions, in collaboration with Dining leadership
- Represent South Dining Hall and the University in professional culinary and ACF-related activities, as appropriate
- Apply documented experience as an award-winning culinary competition chef to elevate culinary standards, training, and execution
- Support preparation of culinary staff for professional competitions and skills-based evaluations
- Contribute to the national visibility of Notre Dame Dining through professional engagement aligned with institutional priorities
- Recruit, develop, and retain culinary staff for South Dining Hall through structured coaching, training, and performance management
- Cultivate a professional culture rooted in Community, Collaboration, and Excellence, emphasizing accountability, mentorship, and shared purpose
- Promote ongoing professional education and certification as part of career development
- Partner with Dining Hall management, Nutrition, Sustainability, Students Services and Operations teams to align culinary execution with departmental and institutional goals
- Collaborate with Facilities, Capital Projects, and Operations teams to support the design, activation, and commissioning of the renovated dining hall and its ongoing optimization
- Ensure compliance with food safety regulations, labor standards, and University policies within South Dining Hall
- Support special events and high-visibility functions associated with the South Dining Hall community and centennial milestones
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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