Catering Executive Chef

Yale Hospitality - Auxiliary Administration

77913BR

University Job Title

Executive Chef 2

Bargaining Unit

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

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

Position Focus:

Our Catering Executive Chef will provide onsite culinary expertise for all catering events and will manage culinary operations to meet production, presentation, and service standards. Events will range from coffee-service to upscale galas. This is an exciting opportunity for an energetic, entrepreneurial culinary professional. The Catering Executive Chef will ensure the successful execution of all catering events by creative menu development, production planning, training, oversite, and logistical planning. As the executive Chef you will manage a team of chefs and support staff, build client relations, and create memorable, creative and food forward events.

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 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. 5. Oversees and manages the work of culinary staff; complies with safe food handling and equipment safety guidelines and sanitation standards. 6. Oversees purchasing of food, supplies and equipment adhering to department purchasing policies. Maintains proper inventory controls. 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 the team and implements action plans as needed. 8. 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. 9. Develops and coordinates marketing strategies to enhance business revenue and customer satisfaction; ensures marketing plans are implemented according to established timelines. 10. Contributes to the development of the annual operating plan and budget, and forecast updates. 11. Oversees and manages the food/inventory management system for recipe development, creating cycle menus, forecast production quantities, inventory levels, purchasing and managing cost. 12. Develops written standards and holds culinary staff accountable to those standards. 13. Incorporates new technology, trends, recipes, curriculum concepts, program ideas, and other relevant information into the curriculum. 14. Conducts instruction, food preparation/technique, and best in class culinary training in an exemplary manner. 15. Enforces sanitation principles, attendance, professionalism, uniform, and hygiene policies. 16. Strives to maximize the Department sustainability goals. 17. 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 multi-task and meet multiple deadlines.

Required Skill/Ability 2:

Ability to maintain composure in a potentially stressful environment.

Required Skill/Ability 3:

Ability to delegate tasks with proper instructions with follow through and follow up.

Preferred Education, Experience and Skills:

Prior staff management experience.

Required Licenses or Certifications

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

Physical Requirements

1. 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. 6. Travel to and from units and/or events.

Weekend Hours Required?

Yes

Evening Hours Required?

Yes

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.

COVID-19 Vaccine Requirement

The University maintains policies pertaining to COVID-19. All faculty, staff, students, and trainees are required to comply with these policies, which may be found here:
https://covid19.yale.edu/health-guidelines

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:

University policy is committed to affirmative action under law in employment of women, minority group members, individuals with disabilities, and protected veterans. Additionally, in accordance with Yaleís Policy Against Discrimination and Harassment, 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 individualís 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 Yaleís 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