Overview of Director of Food and Beverage

Purdue University Northwest (PNW) is seeking a Director of Food and Beverage. The Director of Food and Beverage at PNW serves as the senior culinary and back-of-house operations leader for Dining Services, with responsibility spanning both the Hammond and Westville campuses, as well as food service support at Gabis Arboretum in Valparaiso, Indiana. Reporting directly to the Assistant Vice Chancellor of Auxiliary Services, this position provides strategic and operational oversight of all culinary production, menu development, food quality standards, cost controls, and kitchen personnel management across every Auxiliary Services dining venue.

The Director of Food and Beverage also holds the title of Executive Chef and is expected to lead by example through both hands-on culinary expertise and disciplined operational management. This role is responsible for the consistent delivery of high-quality food experiences for students, faculty, staff, and external guests across campus dining outlets, The Great Hall Events and Conference Center catering, Hammond food service outlets, Westville Gallery Café, Gabis Arboretum and other off- campus venues. The position plays a central role in the successful transition from contracted to self-operated dining services, including the establishment of culinary systems, standards, and staffing structures needed to launch self-operated dining operations on the Hammond campus in July 2026.

As a key member of the Auxiliary Services leadership team, the Director of Food and Beverage works in close collaboration with the Director of Dining Services and the Senior Director of Auxiliary Sales and Services to deliver a unified, high-quality hospitality program. While this role requires active kitchen presence and occasional hands-on culinary execution, the primary focus is quality assurance, cost management, operational leadership, and multi-location coordination.

Duties and Responsibilities of Director of Food and Beverage

• Provide strategic and day-to-day operational leadership for all back-of-house culinary operations across Hammond campus dining outlets, The Great Hall Events and Conference Center, Westville Gallery Café, Gabis Arboretum food service and other off-campus venues as needed
• Establish, implement, and maintain Standard Operating Procedures for kitchen operations, food preparation, plating, sanitation, and service execution across all locations
• Ensure all culinary production meets or exceeds established standards for quality, presentation, temperature, and food safety in compliance with applicable health codes and university policies
• Support the infrastructure build-out and operational launch of self-operated dining services on the Hammond campus
• Ensure kitchen environments consistently meet university, state, and federal food safety and sanitation standards
• 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
• Develop and maintain Westville campus culinary offerings
• 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 the AVC with regular reporting on food cost performance, labor utilization, procurement spend, and key financial metrics relevant to culinary operations
• Collaborate with the Director of Dining Services 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, ensuring close alignment with culinary standards, menu execution, and operational practices consistent across both campuses
• Recruit, hire, onboard, and develop culinary staff in alignment with university policies and Auxiliary Services standards
• 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, supporting cross-training initiatives between back-of-house and front-of-house staff where appropriate
• Coordinate food service logistics and culinary execution across Hammond campus dining, The Great Hall Events and Conference Center, Gallery Café, Westville campus, Gabis Arboretum and other off-site venues as needed
• Participate in Auxiliary Services leadership team meetings, contributing culinary and operational insight to strategic planning and university-wide initiatives
• Collaborate with the Senior Director of Auxiliary Sales and Services 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, supporting the overall digital infrastructure of Auxiliary Services
• Identify and recommend opportunities for culinary innovation, service expansion, and operational efficiencies that advance the strategic goals of Auxiliary Services

Benefits of Director of Food and Beverage

Education

• Bachelor's degree in Culinary Arts, Culinary Management, Hospitality Management, or a related field preferred; an equivalent combination of education and demonstrated professional experience will be considered.
• Culinary degree from an accredited program (e.g., Culinary Institute of America, Le Cordon Bleu, or equivalent) is strongly preferred.
• ServSafe Manager Certification required (or ability to obtain within 90 days of hire).
• Additional food safety or allergen management certifications preferred.

Experience

• Minimum of 7 years of progressive culinary leadership experience, with 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.
• Experience in higher education, healthcare, contract dining, or institutional food service is preferred; hotel, resort, or large-scale catering experience also highly valued.
• 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.
• Experience participating in or leading a transition from contracted to self-operated food service 

Additional Information

FLSA Status