Executive Chef, Rohr's

University of Notre Dame•Notre Dame, IN

30d•Onsite

About The Position

Located within the Morris Inn at the University of Notre Dame, the Executive Chef leads the culinary team with a direct focus on driving excellence at Rohr's restaurant, developing staff talent, and managing operational finances. This role balances culinary artistry with business leadership, maintaining complete accountability for food quality, labor efficiency, Cost of Goods Sold (COGS), safety, and facility maintenance. Guided by the University’s Three North Stars: Employee Experience, Guest Experience, and Financial Return; the Executive Chef shapes an inclusive, growth-oriented team culture while delivering an exceptional, uniquely Notre Dame hospitality experience.

Requirements

5–7 years of progressive experience in food & beverage or culinary department-head roles, including direct experience in banquet operations.
Previous experience in higher education, hospitality, hotel/resort, or large-scale foodservice environments is required.
Proven leadership experience as an Executive Chef, Chef de Cuisine, or Senior Culinary Leader in a high-volume, full-service restaurant or comparable operation is strongly preferred.
ServSafe Certification required within 90 days of hire.
ACF Certified Executive Chef (CEC) credential required within 1 year of hire.
Advanced culinary technique and demonstrated ability to lead high-volume menu design, recipe development, food preparation, and consistent line execution.
Strong business acumen with demonstrated experience managing labor models, food costing, menu engineering, COGS, operational budgets, and financial performance.
Proven ability to manage inventory, purchasing, product utilization, portion control, waste reduction, and cost-control practices.
Demonstrated passion for team building, staff mentorship, professional development, performance accountability, and fostering an inclusive kitchen culture.
Comprehensive knowledge of food safety, sanitation, allergen management, health codes, kitchen safety compliance, and operational facility care.
Excellent communication, organization, and leadership skills with a collaborative approach to hospitality management and the ability to build strong partnerships across culinary, food & beverage, hotel, and University teams.

Nice To Haves

Associate or Bachelor’s degree in Hospitality, Food Service Management, Culinary Arts, or a related field preferred.
Additional certifications in food safety, allergen management, or culinary leadership are preferred.

Responsibilities

Direct daily kitchen operations and line execution at Rohr's, prioritizing high food quality, menu consistency, advanced culinary execution, and seamless presentation.
Drive financial performance by actively managing labor budgets, COGS, inventory control, food costing, and operational expenses to maximize returns in support of the University's mission.
Mentor and coach culinary leaders and staff members, creating clear pathways for career growth, performance accountability, and a supportive, inclusive team environment.
Enforce strict food safety, sanitation, allergen management, and health code standards while maintaining proper care, cleanliness, and maintenance of kitchen facilities and equipment.
Partner closely with Food & Beverage leadership and hotel management to elevate the guest experience and align team performance with institutional values.
Lead high-volume menu design and execution, ensuring menus reflect culinary excellence, operational feasibility, guest preferences, cost objectives, and the distinctive hospitality experience of the Morris Inn and Rohr's.