Executive Chef 2
The Executive Chef at the Schwarzman Center has primary responsibility for developing, executing and maintaining best in class culinary programs and techniques to improve and ensure the quality of recipes and related services. This position provides leadership in menu management, maintenance of our recipe database, accuracy of sustainability, nutrition and allergen information within all eight platforms of the Schwarzman Center. This position reports to the Director of Hospitality Operations and serves as a key member of the leadership team.
- 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.
- Utilizes exceptional culinary and communication skills to interact effectively with clients and constituents of the University, of all levels.
- Provides leadership for professional staff and union employees to ensure excellence and high quality hospitality standards are successfully implemented and maintained.
- Participates in developing and executing a strategic plan that creates best in class operations, drives increased customer satisfaction and meets financial targets and is in alignment with business strategies and objectives.
- Oversees and manages the work of culinary staff; complies with safe food handling and equipment safety guidelines and sanitation standards.
- Oversees purchasing of food, supplies and equipment adhering to department purchasing policies. Maintains proper inventory controls.
- 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 the team and implements action plans as needed.
- Plans and manages business unit/division's operating processes and practices and collaborates with various constituencies to ensure that business operating programs are aligned with business goals and objectives.
- Develops and coordinates marketing strategies to enhance business revenue and customer satisfaction; ensures marketing plans are implemented according to established timelines.
- Contributes to the development of the annual operating plan and budget, and forecast updates.
- Oversees and manages the food/inventory management system for recipe development, creating cycle menus, forecast production quantities, inventory levels, purchasing and managing cost.
- Develops written standards and holds culinary staff accountable to those standards.
- Incorporates new technology, trends, recipes, curriculum concepts, program ideas, and other relevant information into the curriculum.
- Conducts instruction, food preparation/technique, and best in class culinary training in an exemplary manner.
- Enforces sanitation principles, attendance, professionalism, uniform, and hygiene policies.
- Strives to maximize the Department sustainability goals.
- May perform others duties as assigned.
Required Education and Experience
Bachelor's degree in Culinary Arts and a minimum of five years of experience in increasingly responsible culinary positions; or an equivalent combination of education and experience.
Required Skill/Ability 1:
Ability to maintain composure in a potentially stressful environment.
Required Skill/Ability 2:
Ability to multi-task and meet multiple deadlines.
Required Skill/Ability 3:
Ability to delegate tasks with proper instructions with follow through and follow up.
Preferred Education, Experience and Skills:
Prior union management experience.
Required Licenses or Certifications
Currently certified in food safety and sanitation as mandated by the State of Connecticut.
- Sustained standing and frequent bending.
- 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.
- Carries supplies up or down stairs if necessary.
- Works in confined areas with wide temperature variations.
- Lifts items above shoulder height.
- Travel to and from units and/or events.
Weekend Hours Required?
Evening Hours Required?
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. Please visit www.yale.edu/hronline/careers/screening/faqs.html for additional information on the background check requirements and process.
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.
Affirmative Action Statement:
Yale University considers applicants for employment without regard to, and does not discriminate on the basis of, an individual’s sex, race, color, religion, age, disability, status as a veteran, or national or ethnic origin; nor does Yale discriminate on the basis of sexual orientation or gender identity or expression. Title IX of the Education Amendments of 1972 protects people from sex discrimination in educational programs and activities at institutions that receive federal financial assistance. Questions regarding Title IX may be referred to the University’s Title IX Coordinator, at TitleIX@yale.edu, or to the U.S. Department of Education, Office for Civil Rights, 8th Floor, Five Post Office Square, Boston MA 02109-3921. Telephone: 617.289.0111, Fax: 617.289.0150, TDD: 800.877.8339, or Email: email@example.com.
Yale University is a tobacco-free campus