Executive Chef | Hospitality

University of Notre Dame•Notre Dame, IN

2d•Onsite

About The Position

The Executive Chef for Catering & Hospitality is a working supervisory role responsible for establishing and maintaining a culinary standard that exceeds the expectations of distinguished clients and student populations. As a member of the Council of Chefs, this leader holds direct authority over product quality, asset security, kitchen productivity, and financial performance while supporting a "Best in Class" catering and dining program across campus catering, restaurants, and cafés.

Requirements

5–7 years of experience in food & beverage or culinary department-head roles, including direct experience in banquet operations.
Previous background in higher education, hospitality, hotel/resort, or large-scale foodservice environments is required.
ServSafe Certification (required within 90 days of hire)
ACF Certified Executive Chef (CEC) credential (required within 1 year of hire)
Advanced culinary technique
High-volume menu design
Operational budget management
Inventory control
Staff mentorship

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

Oversee all daily catering operations, including concept development, menu creation, purchasing specifications, receiving, storage, inventory, production, cleanup, and post-event reporting.
Lead the execution of VIP, campus-wide, and major on- and off-campus events.
Staff, train, and direct kitchen personnel and the CCE culinary team across catering and supporting outlet facilities (restaurants and cafés).
Manage operational decisions to align with yearly budget expectations, ensuring cost control, waste reduction, and efficient asset management.
Enforce strict compliance with food and environmental safety, sanitation standards, and risk-management protocols.