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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $95,000.00 - $100,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Employee wellness programs
Tuition remission
Job Description
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... Show More
Job Requirements
- Certified Executive Chef (CEC) credential through the American Culinary Federation
- Documented experience as an award-winning culinary competition chef
- Minimum of 15 years of progressive culinary leadership experience including executive-level responsibility within high-volume university foodservice or hospitality operations
- Experience participating in design operational planning and commissioning of a university dining hall
- Proven 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
- 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
- Mentor chefs pursuing ACF certification and participation in regional and national culinary competitions
- Recruit develop and retain culinary staff through structured coaching training and performance management
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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