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Reports to
Director – Operations
Direct reports
Dining hall supervisors; day-to-day oversight of the outsourced Food & Dining partner’s on-campus team
Function
Kitchen & Dining
The vision is explicit that food at Rishihood must move from “campus service” to “campus experience” — every meal should nourish the body, cultivate awareness, strengthen community and make holistic living effortless. This role is the internal owner of that philosophy: it sets and enforces the Rishihood dining standard, manages the day-to-day relationship with the outsourced Food & Dining partner, and turns the dining hall into a genuine learning environment rather than just a place to eat.
KEY RESPONSIBILITIES
• Own the Rishihood Dining Standard — nutritious, safe, fresh, beautiful, efficient and dignified — and hold the outsourced Food & Dining partner accountable to it day-to-day.
• Design and continuously improve menus in consultation with nutritionists/dieticians, balancing holistic nutrition with taste, variety and cultural relevance.
• Build out the Farm → Kitchen → Nutrition → Plate → Awareness → Waste → Compost → Farm loop — including food-waste tracking, composting, and where possible, local/farm sourcing.
• Turn the dining hall into a learning environment: nutrition communication, mindful-eating practices, and community-building around meals as part of holistic living.
• Own food safety and hygiene compliance across the kitchen and dining operations — FSSAI licensing, hygiene audits, staff health checks — in partnership with the outsourced partner.
• Manage dining hall ambience, service flow and efficiency at peak hours, ensuring a dignified, unhurried dining experience.
• Track food cost, wastage and quality metrics; work with Head – Procurement on ingredient sourcing and with Campus 2.0 Experience on feeding results into the Campus Excellence Scorecard.
• Handle escalations on food quality/safety and drive continuous improvement with the outsourced Food & Dining partner, including periodic performance reviews against SLA.
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KEY RESULT AREAS & SUCCESS METRICS
Key Result Area
How Success Is Measured
Nutrition & quality
Menu nutrition-adequacy review score; taste/quality feedback from learners and staff
Food safety
Hygiene/FSSAI audit pass rate; zero food-safety incidents
Waste & sustainability
Food waste as % of meals served; volume composted and returned to campus use
Guest/learner satisfaction
Dining satisfaction scores, including ambience and service
Cost discipline
Cost per meal against budget, without compromising the standard
QUALIFICATIONS & EXPERIENCE
• Degree in Hospitality Management, Culinary Arts, Food Technology or Nutrition/Dietetics.
• 8–12 years of experience in institutional catering, large-scale kitchen operations or F&B leadership — experience managing an outsourced catering partner is a strong plus.
• Working knowledge of food safety regulations (FSSAI) and large-volume kitchen hygiene standards.
• Exposure to sustainable/holistic food practices (composting, farm-to-table, waste reduction) is a plus.
SKILLS & ATTRIBUTES
• Deep understanding of nutrition and holistic wellbeing, not just food service.
• Strong vendor/partner management — able to hold a large outsourced kitchen accountable without running it directly.
• Communication skills to build a food-awareness culture among learners.
• Comfortable balancing cost discipline with quality and experience.
Impact-oriented private university offering undergraduate, graduate, and research programs with a focus on multidisciplinary learning, entrepreneurship, and public leadership.
Visit company websiteFull-time
Senior · 8+ years experience
Onsite
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