Executive Chef | Hospitality

The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person—mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University’s mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you! The Executive Chef for Catering & Hospitality is a working supervisory role responsible for establishing and maintaining a culinary standard that exceeds the expectations of distinguished clients and student populations. As a member of the Council of Chefs, this leader holds direct authority over product quality, asset security, kitchen productivity, and financial performance while supporting a "Best in Class" catering and dining program across campus catering, restaurants, and cafés. Key Responsibilities Operations & Event Management: Oversee all daily catering operations, including concept development, menu creation, purchasing specifications, receiving, storage, inventory, production, cleanup, and post-event reporting. Lead the execution of VIP, campus-wide, and major on- and off-campus events. Team Leadership & Development: Staff, train, and direct kitchen personnel and the CCE culinary team across catering and supporting outlet facilities (restaurants and cafés). Financial Oversight: Manage operational decisions to align with yearly budget expectations, ensuring cost control, waste reduction, and efficient asset management. Safety & Sanitation: Enforce strict compliance with food and environmental safety, sanitation standards, and risk-management protocols. Experience: 5–7 years of experience in food & beverage or culinary department-head roles, including direct experience in banquet operations. Previous background in higher education, hospitality, hotel/resort, or large-scale foodservice environments is required. Education: Associate or Bachelor’s degree in Hospitality, Food Service Management, Culinary Arts, or a related field preferred. Certifications: ServSafe Certification (required within 90 days of hire) ACF Certified Executive Chef (CEC) credential (required within 1 year of hire) Additional certifications in food safety, allergen management, or culinary leadership are preferred. Core Competencies: Advanced culinary technique, high-volume menu design, operational budget management, inventory control, and staff mentorship. Application Documents If available, we encourage you to upload the following documents in the Attachments section of your application: Culinary portfolio Culinary certifications Compensation Annual Salary: Commensurate with experience. Relocation Incentive As part of our commitment to attracting top talent, eligible new hires may receive a $10,000 relocation incentive . This incentive is designed to help offset relocation and transition expenses associated with accepting the position. Eligibility requirements and payment details will be discussed during the hiring process. Application Deadline : August 21, 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.