Executive Chef Student Dining

The University of Notre Dame, located in Notre Dame, Indiana, is a prestigious institution renowned for its commitment to academic excellence, community engagement, and its Catholic heritage. Notre Dame is more than just an employer; it represents a vibrant, mission-driven community where every employee is valued and supported. The university fosters an environment that nurtures the whole person—mind, body, and spirit—offering a culture that prioritizes well-being and personal growth. With a strong emphasis on fostering a sense of belonging and a collaborative culture, the university provides its staff the opportunity to grow their careers while actively contributing to a meaningful mission that extends beyond the campus.

This full-time position under the VP-UOES-Hospitality & Dining department offers a compelling opportunity for a highly skilled culinary professional to join the University of Notre Dame as the Executive Chef for Student Dining. The role centers on leadership at South Dining Hall, one of the university's most iconic and historic residential dining facilities. Recently renovated and approaching its 100-year anniversary, South Dining Hall stands as a symbol of both tradition and innovation. As such, this role offers a unique platform to reimagine and enhance the residential dining experience for the university's next generation of students.

The Executive Chef position is integral to the university’s mission, guided by Notre Dame’s Catholic values and core principles of Community, Excellence, Collaboration, and Innovation. This role views dining as an expression of hospitality and stewardship, aimed at supporting community formation, student well-being, and the dignity of every individual. As the senior culinary authority for South Dining Hall, the Executive Chef provides strategic culinary direction and operational oversight, while also serving as a mentor and leader for the culinary staff. This leadership role involves activating and continuously evolving a high-profile dining environment that must balance rich tradition with contemporary culinary expectations.

The successful candidate will bring executive-level culinary leadership to the South Dining Hall, ensuring exceptional food quality, presentation, and innovative menu development. A key component of this role is the integration of American Culinary Federation (ACF) standards and competencies, which will be embedded within the daily operations. The Executive Chef will serve as an ACF-aligned culinary leader, fostering apprenticeship, certification, and continuing education initiatives for the culinary staff. They will provide mentorship to chefs pursuing certifications and representing the university in regional and national culinary competitions.

This role requires a culinary leader with a proven track record as an award-winning competition chef, experienced in mentoring staff and supporting their growth in professional skills. Additionally, the Executive Chef will collaborate with various university departments including Nutrition, Sustainability, Student Services, and Operations to ensure seamless alignment of culinary services with broader institutional goals. They will also partner with Facilities and Capital Projects teams to support the ongoing optimization of the dining facility. Ensuring compliance with university policies, food safety regulations, and labor standards is a critical operational component of the role.

This position comes with a competitive salary range of $95,000 to $100,000, commensurate with experience. Notre Dame encourages applicants who are motivated by the opportunity to contribute to a historic dining landmark and to influence the future of residential dining. The University of Notre Dame is an Equal Opportunity Employer that values diversity and inclusion and welcomes candidates attracted to a university with a Catholic identity. This role presents a rare chance to lead a culinary evolution within a deeply collaborative and mission-driven academic environment.