The University of Notre Dame University Operations, Events, and Safety division is currently hiring for the position of Executive Chef, Catering within the department of Notre Dame Hospitality. The University Operations, Events, and Safety division leads the University’s event management, hospitality, and customer service functions while supporting student life, academic endeavors, and research initiatives.

The primary objective of the Executive Chef, Catering is to create and maintain a food identity equal to the demands of our highly distinguished clients and student base alike. This position is a working and supervisory management position. This position empowers the Executive Chef for Catering & Hospitality to make on the spot management decisions as they relate to the appearance and quality of all food products, the security of our perishable and equipment assets, and the productivity and quality of work performed by all kitchen employees. The Executive Chef for Catering & Hospitality is expected to both lead and participate in decisions and discussions that have operational and financial implications. As the culinary leader, the Executive Chef for Catering & Hospitality will serve as a member of the Council of Chefs and oversee daily operations of Catering inclusive of the following: Concept and menu creation, purchasing specifications, receiving, storage, inventory, production, clean up, event re-cap and all associated documentation. Staffing, training, general leadership, food and environmental safety and sanitation, as well as meeting financial obligations as set forth by yearly budgets are all components of this dynamic position. This position reports to Director of Culinary and supports the mission and goals of a “Best in Class” catering and supporting dining programs, catering, restaurant and cafe’s.

University Operations, Events, and Safety 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 another

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One year certificate or training from college or technical school

5 to 6 years of experience.

Understanding of and strong 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.

SERVSAFE, Aller-Train and National Restaurant Association Sanitation certification (must be obtained within 3 months of hire). Certified Executive Chef (C.E.C.) designation (must be obtained within 1 year of hire). Working knowledge of university dining program business systems (CBORD, FMS, LeanPath, NetNutrition, Banner, etc.), budget development process, sound accounting practices applied to purchasing and inventory, cost control methods and strategies for food, labor, and other operating expense, and profit & loss responsibilities.

Varies; nights and weekends.