Executive Chef and Director of Dining Services

SPALDING UNIVERSITY•Louisville, KY

13d•Onsite

About The Position

The Executive Chef and Director of Dining Services leads all aspects of culinary operations and dining services at Spalding University. This dual-scope role combines hands-on culinary leadership with strategic oversight of the dining program as a whole — including the dining hall, catering, and special events. The Director is responsible for menu vision and food quality, financial performance, vendor and contract management, staffing, regulatory compliance, and the overall guest experience. The Director serves as a visible ambassador for Spalding hospitality, supporting student life, athletics, residential learning communities (including Spalding Oaks), board and presidential events, and external partnership engagements that advance the university's mission.

Requirements

Associate’s degree in culinary arts, Hospitality Management, Food Service Management, or a related field, or equivalent professional experience.
Minimum of seven (7) years of progressively responsible culinary and food service management experience, with at least three (3) years in a leadership role overseeing a multi-faceted dining operation.
Demonstrated experience managing budgets, P&L, vendor contracts, and operational metrics in a food service environment.
Proven success leading, developing, and retaining culinary and service teams.
Strong knowledge of menu development, recipe costing, food and labor cost controls, inventory management, and dining service models.
ServSafe Manager Certification (or ability to obtain within 90 days of hire).
Proficiency with food service management software, point-of-sale systems, and standard office productivity tools.
Excellent written and verbal communication skills, with the ability to engage effectively across a wide range of constituencies.
Commitment to working in a mission-driven educational environment.

Nice To Haves

Bachelor’s degree in culinary arts, Hospitality Management, Business Administration, or a related field.
Certified Executive Chef (CEC) or comparable professional culinary certification through the American Culinary Federation.
Experience in higher education, healthcare, or other institutional dining settings.
Experience managing dining and catering operations concurrently.
Experience with high-profile catering for executive, board, or donor audiences.
Knowledge of nutrition science, dietary accommodations, and wellness-focused menu design — particularly relevant to a campus with a strong allied health presence.
Familiarity with Louisville's local food scene, regional producers, and community partners.

Responsibilities

Lead all culinary operations across the dining hall, catering, and special events, ensuring high standards of food quality, presentation, freshness, and consistency.
Develop seasonal menus and concepts that balance nutritional value, dietary diversity, cultural variety, allergen management, sustainability, and budgetary discipline.
Establish and maintain recipe standards, production guides, plate presentations, and quality control protocols.
Lead culinary staff in daily food preparation, service, and clean-up; remain visibly engaged on the line during peak service periods and high-profile events.
Champion menu innovation that reflects student preferences, current culinary trends, and Spalding's location in a city with a vibrant food culture.
Develop and execute elevated culinary programs for presidential, board, donor, and signature institutional events.
Direct day-to-day operations of the Dining Services department, including dining hall operations, catering, vending, and concessions where applicable.
Develop and manage the annual Dining Services operating budget; monitor financial performance, food and labor costs, revenue targets, and meal plan economics; produce regular financial reports for senior leadership.
Negotiate, manage, and maintain vendor and supplier relationships, including food, beverage, equipment, and small wares; pursue cost efficiencies, quality improvements, and local sourcing where feasible.
Oversee meal plan structure, pricing, participation analytics, and student satisfaction in coordination with Enrollment Management, Student Experience, and Finance leadership.
Lead strategic planning for Dining Services, including facility upgrades, equipment lifecycle, service-model innovation, and growth opportunities aligned with Spalding's strategic plan and enrollment goals.
Support institutional initiatives connecting dining to the student experience, including residential learning communities, athletics nutrition, allied health student wellness, and community-facing events.
Recruit, hire, train, schedule, supervise, evaluate, and develop a team of cooks, prep staff, dining service workers, cashiers, catering staff, and student employees.
Foster a culture of professionalism, hospitality, accountability, teamwork, and continuous learning consistent with Spalding's values and SCN heritage.
Develop and deliver staff training in food safety, customer service, allergen management, equipment use, and culinary techniques.
Manage performance, address personnel issues in coordination with Human Resources, and support staff career growth.
Ensure full compliance with all federal, state, and local health, safety, sanitation, and labor regulations, including ServSafe standards, Louisville Metro Department of Public Health and Wellness requirements, OSHA, and applicable wage and hour laws.
Maintain rigorous food safety protocols, HACCP procedures, allergen management practices, and emergency preparedness plans.
Lead sustainability initiatives in dining, including waste reduction, responsible sourcing, energy and water stewardship, and partnerships aligned with Spalding's mission of meeting the needs of the times.
Serve as the primary point of contact for Dining Services across the university community, including students, families, faculty, staff, athletics, advancement, and external partners.
Collaborate closely with Athletics, Student Experience, Residence Life, Advancement, the President's Office, and Communications on event planning, hospitality, and student engagement.
Solicit, analyze, and act on customer feedback through surveys, focus groups, advisory committees, and direct engagement; use data to drive continuous improvement.
Represent Dining Services in marketing, recruitment, retention, and external partnership conversations as requested.