ABOUT RISHIHOOD UNIVERSITY Rishihood is India's first national transformation university. It prepares learners to solve the big problems of tomorrow. Our transformative education is built on three pillars: • Personal Impact – developing physical, intellectual, emotional, and spiritual strength. • Professional Impact – building real-world skills through industry-integrated, practice-based learning. • Public Impact – fostering interdisciplinary thinking and a commitment to nation-building. At Rishihood, we nurture leaders who will transform themselves, their professions, and the nation. Position | Head – Kitchen & Dining 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 ROLE PURPOSE 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. 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.