Multi-Unit Executive Chef

Essential Duties 1.

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.

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.

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 14 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.

Preferred Education, Experience and Skills: Prior staff management experience.

Experience with Menu Management systems or similar utility.

Previous multi-unit experience.

Experience with teams in a collective bargaining unit environment.

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.