Position Overview
The University of Notre Dame seeks a highly accomplished culinary leader to serve as Executive Chef for Student Dining, within one of the University’s most iconic and historic residential dining facilities. Recently renovated and approaching its 100-year anniversary, South Dining Hall represents both a cherished tradition and a forward-looking opportunity to reimagine residential dining for the next generation of students.
Guided by Notre Dame’s Catholic Mission and grounded in the values of Community, Excellence, Collaboration, and Innovation, the Executive Chef will approach dining as an expression of hospitality, stewardship, and care for the whole person. Dining at Notre Dame supports community formation, student well-being, and human dignity, and this role plays a central part in delivering that experience within the South Dining Hall community.
The Executive Chef serves as the senior culinary authority for South Dining Hall, providing strategic culinary direction, operational oversight, and professional mentorship while leading the activation and continued evolution of a newly renovated, high-profile dining environment.
Essential Duties and Responsibilities
Culinary Leadership and Quality Standards
- Provide executive-level culinary leadership for South Dining Hall, ensuring the highest standards of food quality, execution, and presentation.
- Lead the culinary vision for a newly renovated historic facility, balancing tradition with innovation and contemporary dining expectations.
- Reimagine menus, service models, and culinary experiences that reflect the University’s commitment to Excellence and Innovation.
- Translate advanced culinary techniques and better practices into consistent daily operations within a high-volume residential environment.
American Culinary Federation (ACF) Leadership
- Serve as the primary ACF-aligned culinary leader within South Dining Hall, integrating ACF standards, competencies, and ethics into daily operations.
- Support ACF-aligned apprenticeship, certification, and continuing education initiatives for culinary staff assigned to the dining hall.
- Mentor chefs pursuing ACF certification and participation in regional and national culinary competitions, in collaboration with Dining leadership.
- Represent South Dining Hall and the University in professional culinary and ACF-related activities, as appropriate.
Competition and Professional Engagement
- Apply documented experience as an award-winning culinary competition chef to elevate culinary standards, training, and execution.
- Support preparation of culinary staff for professional competitions and skills-based evaluations.
- Contribute to the national visibility of Notre Dame Dining through professional engagement aligned with institutional priorities.
Leadership and Staff Development
- Recruit, develop, and retain culinary staff for South Dining Hall through structured coaching, training, and performance management.
- Cultivate a professional culture rooted in Community, Collaboration, and Excellence, emphasizing accountability, mentorship, and shared purpose.
- Promote ongoing professional education and certification as part of career development.
Operational and Strategic Stewardship
- Partner with Dining Hall management, Nutrition, Sustainability, Students Services and Operations teams to align culinary execution with departmental and institutional goals.
- Collaborate with Facilities, Capital Projects, and Operations teams to support the design, activation, and commissioning of the renovated dining hall and its ongoing optimization.
- Ensure compliance with food safety regulations, labor standards, and University policies within South Dining Hall.
- Support special events and high-visibility functions associated with the South Dining Hall community and centennial milestones.
Why Notre Dame?
This role offers a rare opportunity to lead the culinary evolution of South Dining Hall, a historic campus landmark entering its next century. The Executive Chef will help define what residential dining looks like for future generations while advancing Excellence, strengthening Community, embracing Innovation, and serving the University’s Catholic Mission within a highly collaborative academic environment.
Required Qualifications
- Certified Executive Chef (CEC) credential through the American Culinary Federation
- Certified Culinary Educator (CCE) and/or Certified Culinary Administrator (CCA) through the American Culinary Federation.
- Documented experience as an award-winning culinary competition chef, including medal placement or formal recognition in ACF-sanctioned or comparable national or international culinary competitions.
- Minimum of 15 years of progressive culinary leadership experience, including executive-level responsibility within high-volume university foodservice or hospitality operations.
- Demonstrated experience participating in the design, operational planning, and commissioning of a university dining hall, including collaboration with architects, engineers, foodservice consultants, and campus stakeholders.
- Demonstrated success in staff development, certification preparation, and operational leadership.
Salary: $95,000 - $100,000 Commensurate with Experience
Application Deadline: March 8, 2026
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 does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.
