Multi-Unit Executive Chef, Residential Dining (95080BR)

Yale University; New Haven (CT); On-site; USD 70,000 - 90,000; Full time

Job summary

A leading university seeks a Multi-Unit Executive Chef to oversee culinary operations across multiple dining halls. The role involves ensuring high-quality dining experiences, managing staff, and aligning operations with the university's mission focused on health and wellness.

Qualifications

• Five years of experience in culinary positions.
• Currently certified in food safety and sanitation.

Responsibilities

• Leads culinary operations of four to five dining halls.
• Plans and implements high-quality executive dining programs.
• Manages food purchasing and inventory controls.

Skills

Culinary Skills

Communication

Organizational Skills

Interpersonal Skills

Education

Bachelor’s degree in a relevant field

Job description

Multi-Unit Executive Chef, Residential Dining (95080BR)

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Multi-Unit Executive Chef, Residential Dining (95080BR)

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Bargaining Unit

None - Not included in the union (Yale Union Group)

University Job Title

Executive Chef 2, Multi Unit

Bargaining Unit

None - Not included in the union (Yale Union Group)

Time Type

Full time

Duration Type

Regular

Compensation Grade

Administration & Operations

Compensation Grade Profile

Manager; Program Leader (25)

Wage Ranges

Click here to see our Wage Ranges

Searchable Job Family

Dining Halls, Dining Services

Total # of hours to be worked:

40

Work Week

Flexible or Non-Standard (for anything other than Standard)

Work Location

Central Campus

Worksite Address

246 Church Street

New Haven, CT 06510

Work Model

On-site

Position Focus

Yale Hospitality is world-renowned and recognized for leading and implementing innovative world-class concepts in collegiate dining focused on health, wellness, and food system resiliencies. This role will play a key part in supporting Yale University’s mission through fostering community while ensuring that bodies and minds are nourished through educational, engaging, and experiential moments.

The Multi-Unit Executive Chef, Residential Operations leads and directs the culinary operations of four to five of the fourteen prestigious dining halls at Yale University. Reporting to the Managing Director, Residential Operations, this position is responsible for the success of all culinary and quality assurance aspects of multiple operations, including impeccable culinary production, sanitation, customer service, menu planning, catering/special events and financial performance. This position is focused on standardizing culinary operations across its multiple dining halls, developing and sharing best practices, owning culinary systems and processes, and benchmarking performance within Dining Hall kitchens to identify opportunities for training.

This position may require one weekend day coverage.

Dept/Section URL

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Essential Duties

• Plans, develops, and implements an exceptional and the highest quality executive dining programs. Ensures that programs and processes are aligned with business goals and objectives. 2. Utilizes exceptional culinary and communication skills to interact effectively with clients and constituents of the University, of all levels. 3. Provides leadership for professional staff and union employees to ensure excellence and high-quality hospitality standards are successfully implemented and maintained. 4. Participates in developing and executing strategic plans for all units that creates best in class operations, drives increased customer satisfaction, and meets financial targets and is in alignment with business strategies and objectives. 5. Oversees and manages the work of Hospitality Operations managers, and culinary support staff; complies with safe food handling and equipment safety guidelines and sanitation standards. 6. Owns purchasing of food, supplies and equipment adhering to department purchasing policies. Maintains proper inventory controls and equity between multiple units. 7. Achieves financial goals by reviewing transactions, check average, guest counts, daily food cost, daily labor cost and other expenses and making the necessary adjustments to operations. Follows through on variances with each of the assigned teams and implements action plans as needed. 8. Plans and manages business units/divisions operating processes and practices and collaborates with various constituencies to ensure that business operating programs are aligned with business goals and objectives. 9. Contributes to the development of the annual operating plan and budget and forecast updates. 10. Oversees and manages the food/inventory management system for recipe development, creating cycle menus, forecast production quantities, inventory levels, purchasing and managing cost for all assigned units 11. Develops written standards and holds culinary staff accountable to those standards. 12. Incorporates new technology, trends, recipes, curriculum concepts, program ideas, and other relevant information into the curriculum. 13. Conducts instruction, food preparation/technique, and best in class culinary training in an exemplary manner. 14. Enforces sanitation principles, attendance, professionalism, uniform, and hygiene policies. 15. Strives to maximize the Department’s sustainability goals.
  
  

Required Education And Experience

Bachelor’s degree in a relevant field and five years of experience in culinary positions; or an equivalent combination of education and experience.

Required Skill/Ability 1

Excellent culinary skills in concepts and development. Knowledge of food production to include purchasing, food handling, menu planning, nutrition and dietary need, food safety and sanitation.

Required Skill/Ability 2

Organized self-starter with proven ability to work with customers and communicate well at all levels of an organizations. Well developed oral, written and computer skills with the ability to perform accounting and purchasing functions. Ability to manage events order systems and processes.

Required Skill/Ability 3

Ability to work under pressure and short deadlines while developing relationships with customers and the campus community.

Required Skill/Ability 4

Excellent interpersonal skills and ability to manage employees and constituents of all levels and backgrounds.

Required Skill/Ability 5

Ability to think independently, creatively, and utilize and develop resources in order to consistently deliver excellent service. Ability to train and motivate employees.

Required Licenses Or Certifications

Currently certified in food safety and sanitation as mandated by the State of Connecticut.

Physical Requirements

• Sustained standing and frequent bending. 2. Moves, lifts, and carries supplies, equipment, and materials weighing up to 25 pounds without assistance from floor to waist height and 20 pounds to shoulder height. 3. Carries supplies up or down stairs if necessary. 4. Works in confined areas with wide temperature variations. 5. Lifts items above shoulder height.
  
  

Weekend Hours Required?

Yes

Evening Hours Required?

Yes

Drug Screen

No

Health Screening

No

Background Check Requirements

All candidates for employment will be subject to pre-employment background screening for this position, which may include motor vehicle, DOT certification, drug testing and credit checks based on the position description and job requirements. All offers are contingent upon the successful completion of the background check. For additional information on the background check requirements and process visit "Learn about background checks" under the Applicant Support Resources section of Careers on the It's Your Yale website.

Posting Disclaimer

The intent of this job description is to provide a representative summary of the essential functions that will be required of the position and should not be construed as a declaration of specific duties and responsibilities of the particular position. Employees will be assigned specific job-related duties through their hiring departments.

EEO Statement

The University is committed to basing judgments concerning the admission, education, and employment of individuals upon their qualifications and abilities and seeks to attract to its faculty, staff, and student body qualified persons from a broad range of backgrounds and perspectives. In accordance with this policy and as delineated by federal and Connecticut law, Yale does not discriminate in admissions, educational programs, or employment against any individual on account of that individual’s sex, sexual orientation, gender identity or expression, race, color, national or ethnic origin, religion, age, disability, status as a special disabled veteran, veteran of the Vietnam era or other covered veteran.

Inquiries concerning Yale’s Policy Against Discrimination and Harassment may be referred to the Office of Institutional Equity and Accessibility (OIEA).

Note

Yale University is a tobacco-free campus

Seniority level

• Seniority level

  Director

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Higher Education

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Multi-Unit Executive Chef, Residential Dining (95081BR)

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