Executive Chef

About the role

The Multi-Unit Executive Chef, Schwarzman Center leads and directs the culinary operations of all five retail operations (Commons Food Hall, Elm Cafe/Sandwich Cafe, Ivy Grill, The Well and Bow Wow) and catering within the center. Reporting to the Director of Schwarzman Center, with a dotted line to the Associate Director/Executive Chef, Auxiliary & Retail 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.

Responsibilities

• 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 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.
• Owns purchasing of food, supplies and equipment adhering to department purchasing policies. Maintains proper inventory controls and equity between multiple units.
• 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.
• 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.
• 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 for all assigned units.
• 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’s sustainability goals.

Requirements

• 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.
• 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.
• Ability to work under pressure and short deadlines while developing relationships with customers and the campus community.
• Excellent interpersonal skills and ability to manage employees and constituents of all levels and backgrounds.
• Ability to think independently, creatively, and utilize and develop resources in order to consistently deliver excellent service.
• Ability to train and motivate employees.

Qualifications

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

Skills

• 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.
• 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.
• Ability to work under pressure and short deadlines while developing relationships with customers and the campus community.
• Excellent interpersonal skills and ability to manage employees and constituents of all levels and backgrounds.
• Ability to think independently, creatively, and utilize and develop resources in order to consistently deliver excellent service.
• Ability to train and motivate employees.

Benefits

Yale University is committed to attracting, retaining, and promoting talented people who will add diversity to our community. We encourage women, veterans, individuals with disabilities, and members of minority groups to apply. The University is an Equal Opportunity Employer.

Pay

$82,000.00 - $131,500.00

Schedule

Full time