Executive Chef and Director of Dining Services

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    "description": "<p style=\"text-align:center\"><img alt=\"\" src=\"https://www2.spalding.edu/mobilelogo.png\" style=\"height:102px; width:580px\" /></p>\n\n<p style=\"text-align:center\"><span style=\"font-family:Calibri,sans-serif\"><strong>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; <span style=\"font-family:Arial,Helvetica,sans-serif\">&nbsp;Executive Chef and Director of Dining Services</span></strong></span></p>\n\n<div style=\"border-bottom:solid #b59410 1pt; padding:0in 0in 6pt 0in\">\n<p>&nbsp;</p>\n</div>\n\n<p><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Department: Auxillary Services/Dining Services</span></span></p>\n\n<p><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Reports To: Chief Financial Officer</span></span></p>\n\n<p><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Status: Full-time, Exempt</span></span></p>\n\n<p><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Location: Spalding University Campus, Downtown Louisville, Kentucky</span></span></p>\n\n<h1><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#8b0000\">Position Summary</span></span></h1>\n\n<p><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">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 &mdash; 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&#39;s mission.</span></span></p>\n\n<h1><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#8b0000\">Essential Responsibilities</span></span></h1>\n\n<h2><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#333333\">Culinary Leadership</span></span></h2>\n\n<ul>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Lead all culinary operations across the dining hall, catering, and special events, ensuring high standards of food quality, presentation, freshness, and consistency.</span></span></li>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Develop seasonal menus and concepts that balance nutritional value, dietary diversity, cultural variety, allergen management, sustainability, and budgetary discipline.</span></span></li>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Establish and maintain recipe standards, production guides, plate presentations, and quality control protocols.</span></span></li>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">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.</span></span></li>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Champion menu innovation that reflects student preferences, current culinary trends, and Spalding&#39;s location in a city with a vibrant food culture.</span></span></li>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Develop and execute elevated culinary programs for presidential, board, donor, and signature institutional events.</span></span></li>\n</ul>\n\n<p style=\"margin-left:48px\">&nbsp;</p>\n\n<p style=\"margin-left:48px\">&nbsp;</p>\n\n<h2>&nbsp;</h2>\n\n<h2>&nbsp;</h2>\n\n<h2><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#333333\">Dining Services Operations and Strategy</span></span></h2>\n\n<ul>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Direct day-to-day operations of the Dining Services department, including dining hall operations, catering, vending, and concessions where applicable.</span></span></li>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">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.</span></span></li>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">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.</span></span></li>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Oversee meal plan structure, pricing, participation analytics, and student satisfaction in coordination with Enrollment Management, Student Experience, and Finance leadership.</span></span></li>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Lead strategic planning for Dining Services, including facility upgrades, equipment lifecycle, service-model innovation, and growth opportunities aligned with Spalding&#39;s strategic plan and enrollment goals.</span></span></li>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Support institutional initiatives connecting dining to the student experience, including residential learning communities, athletics nutrition, allied health student wellness, and community-facing events.</span></span></li>\n</ul>\n\n<h2><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#333333\">People Leadership</span></span></h2>\n\n<ul>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Recruit, hire, train, schedule, supervise, evaluate, and develop a team of cooks, prep staff, dining service workers, cashiers, catering staff, and student employees.</span></span></li>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Foster a culture of professionalism, hospitality, accountability, teamwork, and continuous learning consistent with Spalding&#39;s values and SCN heritage.</span></span></li>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Develop and deliver staff training in food safety, customer service, allergen management, equipment use, and culinary techniques.</span></span></li>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Manage performance, address personnel issues in coordination with Human Resources, and support staff career growth.</span></span></li>\n</ul>\n\n<h2><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#333333\">Compliance, Safety, and Sustainability</span></span></h2>\n\n<ul>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">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.</span></span></li>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Maintain rigorous food safety protocols, HACCP procedures, allergen management practices, and emergency preparedness plans.</span></span></li>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Lead sustainability initiatives in dining, including waste reduction, responsible sourcing, energy and water stewardship, and partnerships aligned with Spalding&#39;s mission of meeting the needs of the times.</span></span></li>\n</ul>\n\n<h2><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#333333\">Stakeholder Engagement and Communication</span></span></h2>\n\n<ul>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Serve as the primary point of contact for Dining Services across the university community, including students, families, faculty, staff, athletics, advancement, and external partners.</span></span></li>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Collaborate closely with Athletics, Student Experience, Residence Life, Advancement, the President&#39;s Office, and Communications on event planning, hospitality, and student engagement.</span></span></li>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Solicit, analyze, and act on customer feedback through surveys, focus groups, advisory committees, and direct engagement; use data to drive continuous improvement.</span></span></li>\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\"><span style=\"color:#000000\">Represent Dining Services in marketing, recruitment, retention, and external partnership conversations as requested.</span></span></li>\n</ul>\n\n<p>&nbsp;</p>\n",
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This dual-scope role combines hands-on culinary leadership with strategic oversight of the dining program as a whole &mdash; 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&#39;s mission.\\n\\nEssential Responsibilities\\n\\nCulinary Leadership\\n\\n\\n\\tLead all culinary operations across the dining hall, catering, and special events, ensuring high standards of food quality, presentation, freshness, and consistency.\\n\\tDevelop seasonal menus and concepts that balance nutritional value, dietary diversity, cultural variety, allergen management, sustainability, and budgetary discipline.\\n\\tEstablish and maintain recipe standards, production guides, plate presentations, and quality control protocols.\\n\\tLead culinary staff in daily food preparation, service, and clean-up; remain visibly engaged on the line during peak service periods and high-profile events.\\n\\tChampion menu innovation that reflects student preferences, current culinary trends, and Spalding&#39;s location in a city with a vibrant food culture.\\n\\tDevelop and execute elevated culinary programs for presidential, board, donor, and signature institutional events.\\n\\n\\n&nbsp;\\n\\n&nbsp;\\n\\n&nbsp;\\n\\n&nbsp;\\n\\nDining Services Operations and Strategy\\n\\n\\n\\tDirect day-to-day operations of the Dining Services department, including dining hall operations, catering, vending, and concessions where applicable.\\n\\tDevelop 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.\\n\\tNegotiate, manage, and maintain vendor and supplier relationships, including food, beverage, equipment, and small wares; pursue cost efficiencies, quality improvements, and local sourcing where feasible.\\n\\tOversee meal plan structure, pricing, participation analytics, and student satisfaction in coordination with Enrollment Management, Student Experience, and Finance leadership.\\n\\tLead strategic planning for Dining Services, including facility upgrades, equipment lifecycle, service-model innovation, and growth opportunities aligned with Spalding&#39;s strategic plan and enrollment goals.\\n\\tSupport institutional initiatives connecting dining to the student experience, including residential learning communities, athletics nutrition, allied health student wellness, and community-facing events.\\n\\n\\nPeople Leadership\\n\\n\\n\\tRecruit, hire, train, schedule, supervise, evaluate, and develop a team of cooks, prep staff, dining service workers, cashiers, catering staff, and student employees.\\n\\tFoster a culture of professionalism, hospitality, accountability, teamwork, and continuous learning consistent with Spalding&#39;s values and SCN heritage.\\n\\tDevelop and deliver staff training in food safety, customer service, allergen management, equipment use, and culinary techniques.\\n\\tManage performance, address personnel issues in coordination with Human Resources, and support staff career growth.\\n\\n\\nCompliance, Safety, and Sustainability\\n\\n\\n\\tEnsure 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.\\n\\tMaintain rigorous food safety protocols, HACCP procedures, allergen management practices, and emergency preparedness plans.\\n\\tLead sustainability initiatives in dining, including waste reduction, responsible sourcing, energy and water stewardship, and partnerships aligned with Spalding&#39;s mission of meeting the needs of the times.\\n\\n\\nStakeholder Engagement and Communication\\n\\n\\n\\tServe as the primary point of contact for Dining Services across the university community, including students, families, faculty, staff, athletics, advancement, and external partners.\\n\\tCollaborate closely with Athletics, Student Experience, Residence Life, Advancement, the President&#39;s Office, and Communications on event planning, hospitality, and student engagement.\\n\\tSolicit, analyze, and act on customer feedback through surveys, focus groups, advisory committees, and direct engagement; use data to drive continuous improvement.\\n\\tRepresent Dining Services in marketing, recruitment, retention, and external partnership conversations as requested.\\n\\n\\n&nbsp;\\nQualificationsRequired Qualifications\\n\\n\\n\\tAssociate’s degree in culinary arts, Hospitality Management, Food Service Management, or a related field, or equivalent professional experience.\\n\\tMinimum 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.\\n\\tDemonstrated experience managing budgets, P&amp;L, vendor contracts, and operational metrics in a food service environment.\\n\\tProven success leading, developing, and retaining culinary and service teams.\\n\\tStrong knowledge of menu development, recipe costing, food and labor cost controls, inventory management, and dining service models.\\n\\tServSafe Manager Certification (or ability to obtain within 90 days of hire).\\n\\tProficiency with food service management software, point-of-sale systems, and standard office productivity tools.\\n\\tExcellent written and verbal communication skills, with the ability to engage effectively across a wide range of constituencies.\\n\\tCommitment to working in a mission-driven educational environment.\\n\\n\\nPreferred Qualifications\\n\\n\\n\\tBachelor’s degree in culinary arts, Hospitality Management, Business Administration, or a related field.\\n\\tCertified Executive Chef (CEC) or comparable professional culinary certification through the American Culinary Federation.\\n\\tExperience in higher education, healthcare, or other institutional dining settings.\\n\\tExperience managing dining and catering operations concurrently.\\n\\tExperience with high-profile catering for executive, board, or donor audiences.\\n\\tKnowledge of nutrition science, dietary accommodations, and wellness-focused menu design — particularly relevant to a campus with a strong allied health presence.\\n\\tFamiliarity with Louisville's local food scene, regional producers, and community partners.\\n\\n\\nWorking Conditions and Physical Requirements\\n\\n\\n\\tWork is performed in a kitchen, dining hall, catering, and office environment.\\n\\tPosition 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.\\n\\tSchedule may include occasional evenings and weekends to support athletics, catering, and special events.\\n\\tOn-call availability for occasional operational emergencies, weather-related closures, and high-profile events.\\n\\n\\nTo Apply\\n\\nAll applications are made through the Paycom Applicant Tracking System.\\n\\nInterested 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.\\n\\nABOUT SPALDING UNIVERSITY:\\n\\nSpalding 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.\\n\\nSituated 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.\\n\\nFaculty, 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.\\n\\nWith 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.\\n\\nSpalding 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.\\n\\n \",\"responsibilities\":\"\\n\\n&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Executive Chef and Director of Dining Services\\n\\n\\n&nbsp;\\n\\n\\nDepartment: Auxillary Services/Dining Services\\n\\nReports To: Chief Financial Officer\\n\\nStatus: Full-time, Exempt\\n\\nLocation: Spalding University Campus, Downtown Louisville, Kentucky\\n\\nPosition Summary\\n\\nThe 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 &mdash; 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&#39;s mission.\\n\\nEssential Responsibilities\\n\\nCulinary Leadership\\n\\n\\n\\tLead all culinary operations across the dining hall, catering, and special events, ensuring high standards of food quality, presentation, freshness, and consistency.\\n\\tDevelop seasonal menus and concepts that balance nutritional value, dietary diversity, cultural variety, allergen management, sustainability, and budgetary discipline.\\n\\tEstablish and maintain recipe standards, production guides, plate presentations, and quality control protocols.\\n\\tLead culinary staff in daily food preparation, service, and clean-up; remain visibly engaged on the line during peak service periods and high-profile events.\\n\\tChampion menu innovation that reflects student preferences, current culinary trends, and Spalding&#39;s location in a city with a vibrant food culture.\\n\\tDevelop and execute elevated culinary programs for presidential, board, donor, and signature institutional events.\\n\\n\\n&nbsp;\\n\\n&nbsp;\\n\\n&nbsp;\\n\\n&nbsp;\\n\\nDining Services Operations and Strategy\\n\\n\\n\\tDirect day-to-day operations of the Dining Services department, including dining hall operations, catering, vending, and concessions where applicable.\\n\\tDevelop 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.\\n\\tNegotiate, manage, and maintain vendor and supplier relationships, including food, beverage, equipment, and small wares; pursue cost efficiencies, quality improvements, and local sourcing where feasible.\\n\\tOversee meal plan structure, pricing, participation analytics, and student satisfaction in coordination with Enrollment Management, Student Experience, and Finance leadership.\\n\\tLead strategic planning for Dining Services, including facility upgrades, equipment lifecycle, service-model innovation, and growth opportunities aligned with Spalding&#39;s strategic plan and enrollment goals.\\n\\tSupport institutional initiatives connecting dining to the student experience, including residential learning communities, athletics nutrition, allied health student wellness, and community-facing events.\\n\\n\\nPeople Leadership\\n\\n\\n\\tRecruit, hire, train, schedule, supervise, evaluate, and develop a team of cooks, prep staff, dining service workers, cashiers, catering staff, and student employees.\\n\\tFoster a culture of professionalism, hospitality, accountability, teamwork, and continuous learning consistent with Spalding&#39;s values and SCN heritage.\\n\\tDevelop and deliver staff training in food safety, customer service, allergen management, equipment use, and culinary techniques.\\n\\tManage performance, address personnel issues in coordination with Human Resources, and support staff career growth.\\n\\n\\nCompliance, Safety, and Sustainability\\n\\n\\n\\tEnsure 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.\\n\\tMaintain rigorous food safety protocols, HACCP procedures, allergen management practices, and emergency preparedness plans.\\n\\tLead sustainability initiatives in dining, including waste reduction, responsible sourcing, energy and water stewardship, and partnerships aligned with Spalding&#39;s mission of meeting the needs of the times.\\n\\n\\nStakeholder Engagement and Communication\\n\\n\\n\\tServe as the primary point of contact for Dining Services across the university community, including students, families, faculty, staff, athletics, advancement, and external partners.\\n\\tCollaborate closely with Athletics, Student Experience, Residence Life, Advancement, the President&#39;s Office, and Communications on event planning, hospitality, and student engagement.\\n\\tSolicit, analyze, and act on customer feedback through surveys, focus groups, advisory committees, and direct engagement; use data to drive continuous improvement.\\n\\tRepresent Dining Services in marketing, recruitment, retention, and external partnership conversations as requested.\\n\\n\\n&nbsp;\\n\",\"employmentType\":\"FULL_TIME\",\"hiringOrganization\":{\"@type\":\"Organization\",\"name\":\"SPALDING UNIVERSITY\",\"logo\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=A99CE46A67143A8F77A8C7BDEA7155DA\"},\"jobLocation\":{\"@type\":\"Place\",\"address\":{\"streetAddress\":\"812 South 2nd Street\",\"addressLocality\":\"Louisville\",\"addressRegion\":\"KY\",\"postalCode\":40203,\"addressCountry\":\"USA\"}},\"qualifications\":\"Required Qualifications\\n\\n\\n\\tAssociate’s degree in culinary arts, Hospitality Management, Food Service Management, or a related field, or equivalent professional experience.\\n\\tMinimum 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.\\n\\tDemonstrated experience managing budgets, P&amp;L, vendor contracts, and operational metrics in a food service environment.\\n\\tProven success leading, developing, and retaining culinary and service teams.\\n\\tStrong knowledge of menu development, recipe costing, food and labor cost controls, inventory management, and dining service models.\\n\\tServSafe Manager Certification (or ability to obtain within 90 days of hire).\\n\\tProficiency with food service management software, point-of-sale systems, and standard office productivity tools.\\n\\tExcellent written and verbal communication skills, with the ability to engage effectively across a wide range of constituencies.\\n\\tCommitment to working in a mission-driven educational environment.\\n\\n\\nPreferred Qualifications\\n\\n\\n\\tBachelor’s degree in culinary arts, Hospitality Management, Business Administration, or a related field.\\n\\tCertified Executive Chef (CEC) or comparable professional culinary certification through the American Culinary Federation.\\n\\tExperience in higher education, healthcare, or other institutional dining settings.\\n\\tExperience managing dining and catering operations concurrently.\\n\\tExperience with high-profile catering for executive, board, or donor audiences.\\n\\tKnowledge of nutrition science, dietary accommodations, and wellness-focused menu design — particularly relevant to a campus with a strong allied health presence.\\n\\tFamiliarity with Louisville's local food scene, regional producers, and community partners.\\n\\n\\nWorking Conditions and Physical Requirements\\n\\n\\n\\tWork is performed in a kitchen, dining hall, catering, and office environment.\\n\\tPosition 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.\\n\\tSchedule may include occasional evenings and weekends to support athletics, catering, and special events.\\n\\tOn-call availability for occasional operational emergencies, weather-related closures, and high-profile events.\\n\\n\\nTo Apply\\n\\nAll applications are made through the Paycom Applicant Tracking System.\\n\\nInterested 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.\\n\\nABOUT SPALDING UNIVERSITY:\\n\\nSpalding 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.\\n\\nSituated 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.\\n\\nFaculty, 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.\\n\\nWith 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.\\n\\nSpalding 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.\\n\\n \",\"experienceRequirements\":\"Required Qualifications\\n\\n\\n\\tAssociate’s degree in culinary arts, Hospitality Management, Food Service Management, or a related field, or equivalent professional experience.\\n\\tMinimum 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.\\n\\tDemonstrated experience managing budgets, P&amp;L, vendor contracts, and operational metrics in a food service environment.\\n\\tProven success leading, developing, and retaining culinary and service teams.\\n\\tStrong knowledge of menu development, recipe costing, food and labor cost controls, inventory management, and dining service models.\\n\\tServSafe Manager Certification (or ability to obtain within 90 days of hire).\\n\\tProficiency with food service management software, point-of-sale systems, and standard office productivity tools.\\n\\tExcellent written and verbal communication skills, with the ability to engage effectively across a wide range of constituencies.\\n\\tCommitment to working in a mission-driven educational environment.\\n\\n\\nPreferred Qualifications\\n\\n\\n\\tBachelor’s degree in culinary arts, Hospitality Management, Business Administration, or a related field.\\n\\tCertified Executive Chef (CEC) or comparable professional culinary certification through the American Culinary Federation.\\n\\tExperience in higher education, healthcare, or other institutional dining settings.\\n\\tExperience managing dining and catering operations concurrently.\\n\\tExperience with high-profile catering for executive, board, or donor audiences.\\n\\tKnowledge of nutrition science, dietary accommodations, and wellness-focused menu design — particularly relevant to a campus with a strong allied health presence.\\n\\tFamiliarity with Louisville's local food scene, regional producers, and community partners.\\n\\n\\nWorking Conditions and Physical Requirements\\n\\n\\n\\tWork is performed in a kitchen, dining hall, catering, and office environment.\\n\\tPosition 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.\\n\\tSchedule may include occasional evenings and weekends to support athletics, catering, and special events.\\n\\tOn-call availability for occasional operational emergencies, weather-related closures, and high-profile events.\\n\\n\\nTo Apply\\n\\nAll applications are made through the Paycom Applicant Tracking System.\\n\\nInterested 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.\\n\\nABOUT SPALDING UNIVERSITY:\\n\\nSpalding 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.\\n\\nSituated 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.\\n\\nFaculty, 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.\\n\\nWith 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.\\n\\nSpalding 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.\\n\\n \",\"industry\":\"Education\",\"validThrough\":\"-0001-11-30\",\"educationRequirements\":\"2 Year Degree\"}",
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    "qualifications": "<h1 style=\"margin-top:16px;margin-bottom:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#8B0000;\">Required Qualifications</span></span></span></h1>\n\n<ul style=\"margin-bottom:5px;\">\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">Associate’s degree in culinary arts, Hospitality Management, Food Service Management, or a related field, or equivalent professional experience.</span></span></span></li>\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">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.</span></span></span></li>\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">Demonstrated experience managing budgets, P&amp;L, vendor contracts, and operational metrics in a food service environment.</span></span></span></li>\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">Proven success leading, developing, and retaining culinary and service teams.</span></span></span></li>\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">Strong knowledge of menu development, recipe costing, food and labor cost controls, inventory management, and dining service models.</span></span></span></li>\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">ServSafe Manager Certification (or ability to obtain within 90 days of hire).</span></span></span></li>\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">Proficiency with food service management software, point-of-sale systems, and standard office productivity tools.</span></span></span></li>\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">Excellent written and verbal communication skills, with the ability to engage effectively across a wide range of constituencies.</span></span></span></li>\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">Commitment to working in a mission-driven educational environment.</span></span></span></li>\n</ul>\n\n<h1 style=\"margin-top:16px;margin-bottom:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#8B0000;\">Preferred Qualifications</span></span></span></h1>\n\n<ul style=\"margin-bottom:5px;\">\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">Bachelor’s degree in culinary arts, Hospitality Management, Business Administration, or a related field.</span></span></span></li>\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">Certified Executive Chef (CEC) or comparable professional culinary certification through the American Culinary Federation.</span></span></span></li>\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">Experience in higher education, healthcare, or other institutional dining settings.</span></span></span></li>\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">Experience managing dining and catering operations concurrently.</span></span></span></li>\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">Experience with high-profile catering for executive, board, or donor audiences.</span></span></span></li>\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">Knowledge of nutrition science, dietary accommodations, and wellness-focused menu design — particularly relevant to a campus with a strong allied health presence.</span></span></span></li>\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">Familiarity with Louisville's local food scene, regional producers, and community partners.</span></span></span></li>\n</ul>\n\n<h1 style=\"margin-top:16px;margin-bottom:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#8B0000;\">Working Conditions and Physical Requirements</span></span></span></h1>\n\n<ul style=\"margin-bottom:5px;\">\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">Work is performed in a kitchen, dining hall, catering, and office environment.</span></span></span></li>\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">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.</span></span></span></li>\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">Schedule may include occasional evenings and weekends to support athletics, catering, and special events.</span></span></span></li>\n\t<li style=\"margin-bottom:5px;margin-left:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">On-call availability for occasional operational emergencies, weather-related closures, and high-profile events.</span></span></span></li>\n</ul>\n\n<h1 style=\"margin-top:16px;margin-bottom:8px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#8B0000;\">To Apply</span></span></span></h1>\n\n<p style=\"margin-top:16px;margin-bottom:16px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">All applications are made through the Paycom Applicant Tracking System.</span></span></span></p>\n\n<p style=\"margin-top:16px;margin-bottom:16px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">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.</span></span></span></p>\n\n<p style=\"margin-top:16px;margin-bottom:16px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">ABOUT SPALDING UNIVERSITY:</span></span></span></p>\n\n<p style=\"margin-top:16px;margin-bottom:16px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">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.</span></span></span></p>\n\n<p style=\"margin-top:16px;margin-bottom:16px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">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.</span></span></span></p>\n\n<p style=\"margin-top:16px;margin-bottom:16px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">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.</span></span></span></p>\n\n<p style=\"margin-top:16px;margin-bottom:16px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">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.</span></span></span></p>\n\n<p style=\"margin-top:16px;margin-bottom:16px;\"><span style=\"font-size:14px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#000000;\">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.</span></span></span></p>\n\n<p style=\"margin-bottom:8px;\"> </p>",
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