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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Employee wellness programs
Tuition Assistance
Job Description
The University of Notre Dame, located in Notre Dame, Indiana, is a prestigious and mission-driven institution recognized globally for its commitment to excellence in education, research, and community engagement. Rooted in a rich Catholic tradition, Notre Dame fosters an environment that nurtures the whole person - mind, body, and spirit - creating a vibrant community where every employee is valued and supported. This esteemed university emphasizes a culture of care, well-being, and inclusivity, offering a unique workplace where individuals can grow their careers while contributing to a greater good. Notre Dame is not only dedicated to academic excellence but also... Show More
Job Requirements
- Culinary degree or equivalent professional experience
- Proven experience in a high-volume culinary environment
- Strong leadership and team management skills
- Knowledge of food safety, sanitation, and regulatory compliance
- Experience with inventory control, purchasing, and cost management
- Excellent organizational and communication skills
- Ability to work in a fast-paced environment
- Flexibility to work varied schedules including evenings, weekends, and peak service times
Job Qualifications
- Proven experience in a high-volume culinary environment preferably in institutional or campus dining
- Strong leadership and team management skills with the ability to motivate and develop staff
- Solid knowledge of food safety, sanitation, and regulatory compliance
- Experience with inventory control, purchasing, and cost management
- Excellent organizational, communication, and problem-solving abilities
- Ability to work in a fast-paced, dynamic environment while maintaining professionalism
- Culinary degree or equivalent professional experience preferred
- Flexibility to work varied schedules including evenings, weekends, and peak service times
Job Duties
- Oversee daily kitchen operations including food ordering, preparation, production, and inventory control
- Ensure high standards of food quality, presentation, service, and hospitality
- Maintain consistency across all culinary offerings and service periods
- Supervise, train, and mentor kitchen staff to ensure optimal performance and professional growth
- Support recruitment, onboarding, and ongoing training initiatives
- Assist in managing food costs, labor costs, and overall budget performance
- Promote and enforce food safety, sanitation, and workplace safety standards
- Ensure compliance with all regulatory and university policies
- Assist with maintenance and proper use of kitchen equipment and physical plant
- Partner with Dining Hall leadership on marketing, programming, and special initiatives
- Collaborate with cross-functional teams to enhance the overall dining experience
- Act as second-in-command in the kitchen providing leadership and operational continuity
- Assume full responsibility for kitchen operations in the absence of the Executive Chef
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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