Culinary Excellence Manager/Chef de Cuisine

Connecticut, United States
24 Oct 2018
End of advertisement period
24 Dec 2018
Contract Type
Full Time

Position Focus:

The Culinary Excellence Manager reports to the Managing Director/Executive Chef. This position has responsibility for overseeing production, culinary standards, sanitation and training for a large university's residential dining hall operation. In addition, as a member of the culinary team of Yale Dining, the CEM supports the organization’s mission providing support to the department in the following areas: menu development, food specifications, training programs, special events and catering

Essential Duties

  1. Plan, organize and manage a multi-unit operation within Yale Dining to include: residential student meals, executive dining and conference services.
  2. Supervise all catering and special events.
  3. Direct and coordinate the work of Culinary and production staff.
  4. Maintain proper production, safety and sanitation standards. Plan and manage all aspects of food production, sanitation and service.
  5. Handle performance management process with Human Resources and make appropriate recommendations.
  6. Develop food and ingredient specifications in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints.
  7. Responsible for purchasing controls and inventory maintenance.
  8. Assist Executive Chef as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
  9. Conduct regular inspections and evaluation to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee uniform compliance.
  10. Supervise and participate in the preparation of menu items for special functions.
  11. Direct and participate in the preparation of standard and artisanal food items. Evaluate the quality of raw foods and quality control of finished products.
  12. Plan and approve standards as well as special menus and recipes.
  13. Plan, develop and implement special events, theme dinners, and catered functions within the dining hall.
  14. Provide support in developing culinary training programs for food production employees and serve as a culinary resource for other chefs and cooks to promote quality food services within Yale Dining.
  15. Interview, select, train and evaluate culinary and support staff.
  16. Ensure the highest level of customer service. Respond to inquiries and concerns from Head of College, faculty, staff, and students. Maintain University policies and procedures.
  17. Work with culinary team to design recipes, determine appropriate ingredients and specify individual serving portion for each recipe.
  18.  Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
  19. Perform other related duties incidental to the work described herein and designated within the culinary team job descriptions.
  20. Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations.
  21. Responsible for menu forecasting.
  22. Maintain proper inventory controls for food, supplies, and equipment.
  23. Control expenses to ensure financial goals.
  24. Provide support to the global Yale Dining operations in one or more of the following areas: a. Planning, development and implementation of a comprehensive menu management program for Yale Dining to ensure overall consistency and high quality across the various operations; b. Planning overall core menus based on such factors as market trends, customer preferences and nutritional considerations.
  25. May perform other duties as assigned.

Required Education and Experience

  1.  Bachelor's degree in a related field (i.e. Institutional Management, Nutrition, Dietetics, Hotel and Restaurant Management) or certification by a recognized culinary institution and 3 – 5 years’ professional culinary management experience.
  2. Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.

Required Skill/Ability 1:

Ability to utilize exceptional communication skills to interact effectively with Heads of College, Deans and all other University constituents.

Required Skill/Ability 2:

Strong leadership, oral and written communication skills. Ability to effectively supervise and train a diverse work staff. Proven ability managing bargaining unit employees.

Required Skill/Ability 3:

A proven track record of successfully controlling costs and managing annual budgets exceeding $3 million dollars.

Required Skill/Ability 4:

Strong and demonstrated ability with food service management systems or similar recipe development/menu management systems, database management, Microsoft Office and internet and e-mail.

Required Skill/Ability 5:

Ability to work flexible and demanding hours.

Preferred Education, Experience and Skills:

College or University dining service experience is preferred.

Physical Requirements

Sustained standing; frequent bending. Move, lift and carry supplies, equipment, and materials weighing up to 25 pounds without assistance from floor to waist height and 20 pounds to shoulder height. Carry supplies up or down stairs if necessary.

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 for additional information on the background check requirements and process.

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.

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, 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: