Executive Chef, Rohr's

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!

Located within the Morris Inn at the University of Notre Dame, the Executive Chef leads the culinary team with a direct focus on driving excellence at Rohr's restaurant, developing staff talent, and managing operational finances. This role balances culinary artistry with business leadership, maintaining complete accountability for food quality, labor efficiency, Cost of Goods Sold (COGS), safety, and facility maintenance. Guided by the University’s Three North Stars:
Employee Experience, Guest Experience, and Financial Return; the Executive Chef shapes an inclusive, growth-oriented team culture while delivering an exceptional, uniquely Notre Dame hospitality experience.

Key Responsibilities

• Rohr's Culinary Operations:
  
  Direct daily kitchen operations and line execution at Rohr's, prioritizing high food quality, menu consistency, advanced culinary execution, and seamless presentation.
• Financial Stewardship:
  
  Drive financial performance by actively managing labor budgets, COGS, inventory control, food costing, and operational expenses to maximize returns in support of the University's mission.
• Staff Training & Development:
  
  Mentor and coach culinary leaders and staff members, creating clear pathways for career growth, performance accountability, and a supportive, inclusive team environment.
• Facility & Safety Oversight:
  
  Enforce strict food safety, sanitation, allergen management, and health code standards while maintaining proper care, cleanliness, and maintenance of kitchen facilities and equipment.
• Leadership
  
  Collaboration:
  
  Partner closely with Food & Beverage leadership and hotel management to elevate the guest experience and align team performance with institutional values.
• Menu & Culinary Development:
  
  Lead high-volume menu design and execution, ensuring menus reflect culinary excellence, operational feasibility, guest preferences, cost objectives, and the distinctive hospitality experience of the Morris Inn and Rohr's.

Experience:

5–7 years of progressive experience in food & beverage or culinary department-head roles, including direct experience in banquet operations. Previous experience in higher education, hospitality, hotel/resort, or large-scale food service environments is required. Proven leadership experience as an Executive Chef, Chef de Cuisine, or Senior Culinary Leader in a high-volume, full-service restaurant or comparable operation is strongly preferred.

Education:

Associate or Bachelor’s degree in Hospitality, Food Service Management, Culinary Arts, or a related field preferred.

Certifications:

• Serv Safe 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.

Culinary & Operational Expertise:

Advanced culinary technique and demonstrated ability to lead high-volume menu design, recipe development, food preparation, and consistent…