Vanderbilt Campus Dining Employment opportunities

Fine Collegiate Dining
Award-Winning
Self-Operated
Our Mission

Vanderbilt Campus Dining has a passion for providing excellent food at the highest levels of quality, value, convenience, and service. We are builders of community and do so in an innovative, creative, proactive, supportive, welcoming and financially self-supporting way.

Concepts

Vanderbilt Campus Dining offers a variety of restaurants strategically placed throughout campus with exciting and diverse menus.

6 Campus Markets - Self-Branded

2 Sub Shops

2 Large Dining Centers w/ Multiple Concepts

Asian-Inspired Bistro

5 Cafes

Open-Air Kitchens

Campus Pub

Athletic Training Table

Catering & Events

Our Culinary Team

Vanderbilt Campus Dining is much more than food service. We think of ourselves as our student's "Kitchen Away from Home."

Assistant Director and Executive Chef, Bill Claypool, CEC

After graduating from the CIA (Culinary Institute of America), Chef Claypool made a career as a chef with tenures at the Loews Vanderbilt Plaza Hotel, The Arizona Biltmore Hotel, Sunset Grille, and Cheekwood Botanical Garden and Museum of Art. He has a number of medals from regional and national culinary competitions and is a Certified Executive Chef through the American Culinary Federation.

Chef Aaron Dilts, is a graduate of The Art Institute, where he graduated with honors. He has medaled in four ACF Competitions (1 bronze and 3 silver). Chef Dilts has worked in college dining for 9 years is currently the Chef de Cuisine at The Commons.

Chef Tom Allen, Kissam, McTyeire, Athletics, is a graduate of the CIA. His background includes chef positions at Vanderbilt Plaza Hotel, Belle Meade Country Club and Nero’s Grill. Chef Allen’s Awards include: National Regional Champion in the National Seafood Challenge, Chef of the Year – American Culinary Federation (Tennessee Chapter), and Silver Medal in Team Competition for the American Culinary Federation.

Matt Chappell, Catering & Events, is a classically trained chef graduating from the International Culinary Institute of Indianapolis. He is certified through the ACF and his previous experience includes a country club in Indiana, teaching hospitality management at Ball State University, and training in the army as a Hospital Care Technician specializing in dietary needs of patients.

Benefits

•Starting Pay $11-16 Per Hour

•Weekly Paycheck (Hourly Employees)

•Flexible Schedule

•Free Transportation (MTA Bus to/from work)

•Paid time Off

•Tuition Assistance

•Employee Discounts at Local Merchants

•Health, Dental, and Vision Insurance

•Retirement Plan

•Partial Year Employment Available

•Job Growth Potential

•Employee Incentive Program

•Personal Spending Account

•Equal Opportunity Employer

Examples of positions: •Sous Chefs •Senior Cooks •Prep Cooks •Cashiers •Dishwashers •Baristas •Storeroom

Apply Online

http://www.vanderbilt.edu/work-at-vanderbilt/

Search: External Jobs

Keyword: Campus Dining

I love Campus Dining because of the comradery, and it's like a family! -Jacqueline, Lead Cook
Great atmosphere! You learn a lot, and it's a family! -Antonio, Cook

Apply online http://www.vanderbilt.edu/work-at-vanderbilt/

110 21st Avenue South, Suite 1120, Nashville, TN 37203 615.322.2999

Visit us campusdining.vanderbilt.edu

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