Purdue University Northwest (PNW) is hiring a Director of Food and Beverage (Executive Chef) to serve as the senior culinary leader for Dining Services. This role provides strategic and operational oversight for all back-of-house operations across multiple campuses and venues, playing a central part in the transition to self-operated dining services.
What You'll Do
- Provide strategic and day-to-day operational leadership for all back-of-house culinary operations across multiple campus and off-campus venues.
- Establish, implement, and maintain Standard Operating Procedures for kitchen operations, food preparation, plating, sanitation, and service execution.
- Ensure all culinary production meets or exceeds established standards for quality, presentation, temperature, and food safety.
- Support the infrastructure build-out and operational launch of self-operated dining services on the Hammond campus.
- Lead the development, testing, and implementation of menus across all Auxiliary Services dining venues.
- Design menus that reflect the distinct needs of each venue and customer base.
- Collaborate with the Director of Dining Services to align culinary offerings with front-of-house services.
- Lead development of catering menus for both campus and external client events.
- Contribute to the development of Fresh Vending program food offerings.
- Maintain primary accountability for food cost management across all Auxiliary Services culinary operations.
- Oversee all food procurement, vendor relationships, and purchasing decisions.
- Develop and maintain inventory management systems across all locations.
- Manage labor scheduling and staffing efficiency for back-of-house teams across all locations.
- Provide regular reporting on food cost performance, labor utilization, procurement spend, and key financial metrics.
- Collaborate on total operating cost management and contribute to annual budget development and forecasting processes.
- Provide direct supervisory oversight of all back-of-house kitchen staff.
- Directly supervise the Westville campus chef team.
- Recruit, hire, onboard, and develop culinary staff in alignment with university policies.
- Conduct regular performance evaluations, establish individual development plans, and manage disciplinary processes.
- Foster a team culture grounded in culinary excellence, accountability, respect, and continuous professional development.
- Serve as a mentor and culinary resource across the broader Auxiliary Services team.
- Coordinate food service logistics and culinary execution across multiple campuses and venues.
- Participate in Auxiliary Services leadership team meetings, contributing culinary and operational insight to strategic planning.
- Collaborate on catering menus and food service planning for events and conference business.
- Contribute to the evaluation and implementation of culinary technology, including menu management software, forecasting systems, and inventory platforms.
- Identify and recommend opportunities for culinary innovation, service expansion, and operational efficiencies.
What We're Looking For
- Minimum of 7 years of progressive culinary leadership experience.
- At least 3 years serving as an Executive Chef or culinary director in a multi-outlet, high-volume operation.
- Demonstrated experience managing food service operations across multiple locations simultaneously, with accountability for both quality and financial performance.
- Proven track record of managing food and labor cost controls within established budget targets in a multi-venue environment.
- Experience leading and developing diverse culinary teams, including recruitment, performance management, training, and scheduling.
- Demonstrated success in menu development across a range of service types, from residential and retail dining to full-service catering and event execution.
- ServSafe Manager Certification required (or ability to obtain within 90 days of hire).
Nice to Have
- Bachelor's degree in Culinary Arts, Culinary Management, Hospitality Management, or a related field.
- Culinary degree from an accredited program (e.g., Culinary Institute of America, Le Cordon Bleu, or equivalent) is strongly preferred.
- Additional food safety or allergen management certifications preferred.
- Experience in higher education, healthcare, contract dining, or institutional food service is preferred; hotel, resort, or large-scale catering experience also highly valued.
- Experience participating in or leading a transition from contracted to self-operated food service.
Team & Environment
Reports directly to the Assistant Vice Chancellor of Auxiliary Services. Works closely with the Director of Dining Services and the Senior Director of Auxiliary Sales and Services.
Benefits & Compensation
- Full benefits – Medical, Dental, Vision, Short Term Disability, Retirement, Life Insurance and more.
- Accrue 22 days’ vacation plus roll over.
- University contribution of 10% to retirement immediately.
- University contributions to Health Savings Account.
- Chance to earn more through participating in University Wellness Initiatives.
- 10 paid holidays.
- Employee Wellness Programs.
- Paid Parental Leave after one year of service.
- Tuition remission for you, your spouse and dependent children at any Purdue campus.
Work Mode
This is an onsite position located in Hammond, Indiana, Westville, Indiana, and Valparaiso, Indiana (Gabis Arboretum).
Purdue University Northwest is an equal opportunity/equal access university.
