Executive Chef, Catering

Position Information

Job Title

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Executive Chef, Catering

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 Universitys 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 and 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 and 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 and 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 cafes.

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

#LI-KE1

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 Universitys 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 and loss responsibilities.

Three Leaf Catering (55105)

Auxiliary Svcs and Hotel / Culinary

M 2 Manager

Commensurate with Experience

Semi-Monthly

S1 – FT Exempt

Administrator/Professional

Full-time

Varies; nights and weekends.

40

12
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Posting Detail Information

The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and is committed to building a culturally diverse workplace. We strongly encourage applications from female and minority candidates and others that will enhance our community. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and requires affirmative action by covered contractors to employ and advance veterans and qualified individuals with disabilities in compliance with 41CFR60-741.5(a) and 41CFR60-300.5(a).

Posting Detail Information

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09/20/2024
09/20/2024
10/04/2024 (application deadline)
Open To All Applicants
S251406
[https://jobs.nd.edu/postings/35876](https://jobs.nd.edu/postings/35876){target=”blank”}
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Supplemental Questions

Required fields are indicated with an asterisk ().

1. What has been your experience in scheduling and managing kitchen employees?
(Open Ended Question)
2. Describe briefly your experience with culi