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Executive Chef and Director of Dining Services

Spalding University

Louisville, KY

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JOB DETAILS
SKILLS
Administrative Management, Analysis Skills, Athletics, Background Investigation, Budget Management, Budgeting, Business Administration, Catering Services, Communication Skills, Continuous Improvement, Cook Dishes, Cost Control, Culinary Operations, Customer Service Management, Customer/Client Research, Diversity, Economic Planning, Emergency Planning, Employee Retention, Equipment Maintenance/Repair, Event Management, Financial Reporting, Focus Groups, Food Presentation, Food Quality, Food Safety, Food Services, Food and Beverage Industry, Head of Finance, Healthcare, Higher Education, Human Resources, Inventory Management, Leadership, Lift/Move 50 Pounds, Maintain Compliance, Market Surveys, Marketing, Meal Plans, Menu Development, Metrics, Negotiation Skills, Nutrition, Nutritional Values, OSHA, On Call, Performance Analysis, Performance Management, Physical Demands, Point of Sale (POS) Software, Point of Sale (POS) Systems, Presentation/Verbal Skills, Pricing, Problem Solving Skills, Process Improvement, Profit & Loss Management, Public Health, Quality Control, Recipe Development, Regulations, Regulatory Compliance, Revenue Planning, Safety Training, Safety/Work Safety, Sanitation, ServSafe Certification, Stewardship, Strategic Planning, Student Financial Services, Student Housing, Sustainability, Team Player, Training/Teaching, Vendor/Supplier Management, Vendor/Supplier Relations, Workplace Issues, Writing Skills
LOCATION
Louisville, KY
POSTED
Today
Executive Chef and Director of Dining Services

Department: Auxillary Services/Dining Services

Reports To: Chief Financial Officer

Status: Full-time, Exempt

Location: Spalding University Campus, Downtown Louisville, Kentucky
Position Summary

The Executive Chef and Director of Dining Services leads all aspects of culinary operations and dining services at Spalding University. This dual-scope role combines hands-on culinary leadership with strategic oversight of the dining program as a whole - including the dining hall, catering, and special events. The Director is responsible for menu vision and food quality, financial performance, vendor and contract management, staffing, regulatory compliance, and the overall guest experience. The Director serves as a visible ambassador for Spalding hospitality, supporting student life, athletics, residential learning communities (including Spalding Oaks), board and presidential events, and external partnership engagements that advance the university's mission.
Essential Responsibilities
Culinary Leadership
  • Lead all culinary operations across the dining hall, catering, and special events, ensuring high standards of food quality, presentation, freshness, and consistency.
  • Develop seasonal menus and concepts that balance nutritional value, dietary diversity, cultural variety, allergen management, sustainability, and budgetary discipline.
  • Establish and maintain recipe standards, production guides, plate presentations, and quality control protocols.
  • Lead culinary staff in daily food preparation, service, and clean-up; remain visibly engaged on the line during peak service periods and high-profile events.
  • Champion menu innovation that reflects student preferences, current culinary trends, and Spalding's location in a city with a vibrant food culture.
  • Develop and execute elevated culinary programs for presidential, board, donor, and signature institutional events.

Dining Services Operations and Strategy
  • Direct day-to-day operations of the Dining Services department, including dining hall operations, catering, vending, and concessions where applicable.
  • Develop and manage the annual Dining Services operating budget; monitor financial performance, food and labor costs, revenue targets, and meal plan economics; produce regular financial reports for senior leadership.
  • Negotiate, manage, and maintain vendor and supplier relationships, including food, beverage, equipment, and small wares; pursue cost efficiencies, quality improvements, and local sourcing where feasible.
  • Oversee meal plan structure, pricing, participation analytics, and student satisfaction in coordination with Enrollment Management, Student Experience, and Finance leadership.
  • Lead strategic planning for Dining Services, including facility upgrades, equipment lifecycle, service-model innovation, and growth opportunities aligned with Spalding's strategic plan and enrollment goals.
  • Support institutional initiatives connecting dining to the student experience, including residential learning communities, athletics nutrition, allied health student wellness, and community-facing events.
People Leadership
  • Recruit, hire, train, schedule, supervise, evaluate, and develop a team of cooks, prep staff, dining service workers, cashiers, catering staff, and student employees.
  • Foster a culture of professionalism, hospitality, accountability, teamwork, and continuous learning consistent with Spalding's values and SCN heritage.
  • Develop and deliver staff training in food safety, customer service, allergen management, equipment use, and culinary techniques.
  • Manage performance, address personnel issues in coordination with Human Resources, and support staff career growth.
Compliance, Safety, and Sustainability
  • Ensure full compliance with all federal, state, and local health, safety, sanitation, and labor regulations, including ServSafe standards, Louisville Metro Department of Public Health and Wellness requirements, OSHA, and applicable wage and hour laws.
  • Maintain rigorous food safety protocols, HACCP procedures, allergen management practices, and emergency preparedness plans.
  • Lead sustainability initiatives in dining, including waste reduction, responsible sourcing, energy and water stewardship, and partnerships aligned with Spalding's mission of meeting the needs of the times.
Stakeholder Engagement and Communication
  • Serve as the primary point of contact for Dining Services across the university community, including students, families, faculty, staff, athletics, advancement, and external partners.
  • Collaborate closely with Athletics, Student Experience, Residence Life, Advancement, the President's Office, and Communications on event planning, hospitality, and student engagement.
  • Solicit, analyze, and act on customer feedback through surveys, focus groups, advisory committees, and direct engagement; use data to drive continuous improvement.
  • Represent Dining Services in marketing, recruitment, retention, and external partnership conversations as requested.

Required Qualifications
  • Associate's degree in culinary arts, Hospitality Management, Food Service Management, or a related field, or equivalent professional experience.
  • Minimum of seven (7) years of progressively responsible culinary and food service management experience, with at least three (3) years in a leadership role overseeing a multi-faceted dining operation.
  • Demonstrated experience managing budgets, P&L, vendor contracts, and operational metrics in a food service environment.
  • Proven success leading, developing, and retaining culinary and service teams.
  • Strong knowledge of menu development, recipe costing, food and labor cost controls, inventory management, and dining service models.
  • ServSafe Manager Certification (or ability to obtain within 90 days of hire).
  • Proficiency with food service management software, point-of-sale systems, and standard office productivity tools.
  • Excellent written and verbal communication skills, with the ability to engage effectively across a wide range of constituencies.
  • Commitment to working in a mission-driven educational environment.
Preferred Qualifications
  • Bachelor's degree in culinary arts, Hospitality Management, Business Administration, or a related field.
  • Certified Executive Chef (CEC) or comparable professional culinary certification through the American Culinary Federation.
  • Experience in higher education, healthcare, or other institutional dining settings.
  • Experience managing dining and catering operations concurrently.
  • Experience with high-profile catering for executive, board, or donor audiences.
  • Knowledge of nutrition science, dietary accommodations, and wellness-focused menu design - particularly relevant to a campus with a strong allied health presence.
  • Familiarity with Louisville's local food scene, regional producers, and community partners.
Working Conditions and Physical Requirements
  • Work is performed in a kitchen, dining hall, catering, and office environment.
  • Position requires standing for extended periods; frequent walking, bending, reaching, and lifting up to 50 pounds; exposure to hot kitchen conditions, sharp tools, and commercial kitchen equipment.
  • Schedule may include occasional evenings and weekends to support athletics, catering, and special events.
  • On-call availability for occasional operational emergencies, weather-related closures, and high-profile events.
To Apply

All applications are made through the Paycom Applicant Tracking System.

Interested candidates should submit a cover letter, resume, and the names of three professional references. Review of applications will begin immediately and continue until the position is filled.

ABOUT SPALDING UNIVERSITY:

Spalding University offers a comprehensive package including medical, dental, vision, Spalding matching contribution up to 5% to your 403b/Roth retirement plan, paid holidays, paid life insurance and short-term disability.

Situated in the heart of downtown Louisville, Kentucky's largest city, Spalding University combines a rich social justice history and a commitment to community service as we attract students who desire a high-quality education in a very personalized setting. An engaged faculty serves approximately1600 students at the bachelors', master's and doctoral levels, providing real-world learning in liberal and professional studies.

Faculty, staff and students are united by the institutional mission: Spalding University is a diverse community of learners dedicated to meeting the needs of the times in the tradition of the Sisters of Charity of Nazareth through quality undergraduate and graduate liberal and professional studies, grounded in spiritual values, with an emphasis on service and the promotion of peace and justice.

With a focus on service and leadership, Spalding offers all students a mission-driven connection to community and comprehensive learning resources while striking a distinctive balance serving the educational needs of both the traditional student and the working student. In addition, our unique 8-week class delivery format affords students scheduling flexibility amidst other life responsibilities.

Spalding University is an Equal Employment Opportunity employer. The University complies with all federal, state and local equal employment opportunity laws. It is the University's policy not to discriminate against any individual or group of individuals and to provide equal employment opportunity to all qualified persons regardless of race, color, national origin, age, disability, religion, sex, pregnancy, sexual orientation, gender identity, marital status, military status, veteran status or other protected status. All job offers are contingent upon successful completion of a criminal background check.

About the Company

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Spalding University