Director of Culinary Hospitality

Job Description The University of Notre Dame Enterprises and Events (UEE) division is currently hiring for the position of Director of Culinary Hospitality to oversee Hospitality on our South Bend campus.

Inclusive of Three Leaf Caterings at the Culinary Center for Excellence, The Morris Inn Hotel Food and Beverage program, McKenna Conference Center and Legends Restaurant.

In conjunction with prior University culinary experience this candidate will be focused and a proven leader with a commitment on creative, healthy and nutritious foods, international cuisines and sustainability throughout all dining operations.

The Director of Culinary Hospitality manages and oversees all culinary operations and innovations within the Hospitality division.

The Director’s responsibility and scope of influence reaches to all culinary units and chefs within the Hospitality division including Three Leaf Catering, Rohr’s and Legends.

This position leads and inspires these teams to provide culinary excellence and maximization of all resources. This includes item and recipe development, menu planning, safe and efficient culinary processes in accordance with industry HACCP standards, food quality and consistency, as well as culinary staff assessment, development and succession planning.

The Director of Culinary Hospitality provides day-to-day direction and supervision of culinary staff and culinary operations and coordinates efforts to successfully deliver services to diverse clientele.

He / She / They participates in sales efforts with customer interactions and provides tastings as appropriate. The position engages with NACUFS (National Association of College & University Food Services), ACF (American Culinary Federation), peer institutions and other external resources to maintain the dining quality on the leading edge of the industry.

In this role, he / she / they ensures all financial, human resource, marketing, facilities, programmatic, dietary and operating systems meet all established targets.

This strategic position reports to the Executive Director of Hospitality and is a member of the Hospitality Leadership Team supporting the 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 another Minimum Qualifications

• Degree in Culinary Arts from an accredited culinary school or apprenticeship program and / or equivalent experience.
• Minimum of seven years of progressively responsible experience as a chef in a high volume, high quality operation with a variety of concepts and / or catering and banquet experience.
• Experience and comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel.
• ServSafe and HACCP certified within 60 days from date of hire as a condition of employment. If the certification is not acquired during the 60-day period, employment will be terminated.

Certification must be maintained as a condition of employment.

American Culinary Federation certification at the Certified Executive Chef® (CEC®) level must be obtained within two years from date of hire.

If the certification is not acquired within two years, employment will be terminated. Certification must be maintained as a condition of continued employment.

Preferred Qualifications

• Bachelor’s Degree
• Higher Education experience
30+ days ago