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Executive Chef - South Dining Hall (Full Time)
Job Description
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Job Title
Executive Chef - South Dining Hall (Full Time)Job Description
The University of Notre Dame Enterprises and Events (UEE) division is currently hiring for the position of Executive Chef within the department of Campus Dining, at South Dining Hall. The UEE division leads the University’s event management, hospitality, and customer service functions while supporting student life, academic endeavors, and research initiatives. As part of the event management role, the division is responsible for the planning and execution of a wide range of University events from Commencement to concerts and special events on football game weekends. The division is a major contributor of revenue to the University’s mission and employs the largest number of staff on campus with over 1,200 full-time, part-time, temporary, and on-call staff.
What makes UEE special?
The mission of University Enterprises and Events (UEE) is to enrich the journey of friends and family in celebrating the spirit of Notre Dame. We encourage a culture that is committed to diversity and inclusion, well-being, and professional development and growth. In addition to supporting the University’s core values (Accountability, Integrity, Teamwork, Leadership in Excellence & Leadership in Mission), we also celebrate our division values of: Joy, Inclusion, Trust, Empowerment, Humility and Kindness with a strong focus on investing in our people and enhancing the employee experience.
Why this position?
The Executive Chef is responsible, and accountable, for all aspects of daily production for South Dining Hall operations. The Executive Chef is responsible for the kitchen which produces food for South Dining Hall, Grab and Go operations, Special Events produced through South Dining Hall and Early Childhood Development Centers (ECDC) (Notre Dame, Saint Mary’s College, and Robinson Center). This position is also responsible for food quality, recipe/menu development, and for the safety and sanitation within all service units. The Executive Chef leads culinary staff in recruiting, hiring, and training of culinary talent, and is also responsible for inventory, order management, scheduling of employees, and for administering performance evaluations /corrective action when necessary. This position reports to the Associate Director of Student Dining for South Dining Hall and is a member of the Student Dining Extended Leadership Team supporting our mission and goals of a “Best in Class” dining program.
The Executive Chef is responsible, and accountable, for all aspects of daily production for South Dining Hall operations. The Executive Chef is responsible for the kitchen which produces food for South Dining Hall, Grab and Go operations, Special Events produced through South Dining Hall and Early Childhood Development Centers (ECDC) (Notre Dame, Saint Mary’s College, and Robinson Center). This position is also responsible for food quality, recipe/menu development, and for the safety and sanitation within all service units. The Executive Chef leads culinary staff in recruiting, hiring, and training of culinary talent, and is also responsible for inventory, order management, scheduling of employees, and for administering performance evaluations /corrective action when necessary. This position reports to the Associate Director of Student Dining for South Dining Hall and is a member of the Student Dining Extended Leadership Team supporting our mission and goals of a “Best in Class” dining program.
UEE Commitments to a Diverse and Inclusive Culture
To treat every person with dignity and respect
To value our cultural differences
To harness the strength of our diversity
To commit ourselves to the mission of equality for all
To be diligent in our efforts to listen, learn, and grow with one ano
Minimum Qualifications
- Associate’s degree or up to 3 years of college or technical school
- 5 to 6 years of related work experience
- ACF Certified Executive Chef or the ability to obtain an ACF CEC within 6 months of being hired
- Understanding of, and a solid commitment to, the role of community dining in support of the University’s residential mission
- Strong ability to manage and promote a safe work environment
- Exceptional verbal and written communication and interpersonal skills, necessary to interact effectively with a diverse group that includes students, staff, faculty, parents, and the public
- Effective planning, organizing, and time management skills
- Ability to anticipate and solve problems
- Experience in staff management, within the context of a diverse and inclusive environment
Preferred Qualifications
- SERVSAFE and Aller-Train certified (must be obtained within 3 months of being hire)
- Strong understanding of University Dining program business systems including CBORD, FMS, LeanPath, NetNutrition, Banner, etc.
- Knowledge and understand of budget development process, accounting practices applied to purchasing and inventory, cost control methods and strategies for food, labor, and other operating expenses, and profit/loss responsibilities.
Department
Food Services South Dining Hall (55070)Family / Sub-Family
Auxiliary Svcs & Hotel / CulinaryCareer Stream/Level
M 2 ManagerDepartment Hiring Pay Range
$61-$80k Commensurate with ExperiencePay ID
Semi-MonthlyFLSA Status
S1 - FT ExemptJob Category
Administrator/ProfessionalJob Type
Full-timeJob Posting Date (Campus)
12/21/2022Job Posting Date (Public)
12/21/2022Job Closing Date
02/21/2023Posting Type
Open To All ApplicantsPosting Number
S23583Quick Link for Internal Postings
https://jobs.nd.edu/postings/29235*Please mention you saw this ad on AcademicJobs.*
