We are seeking a Multi-Unit Executive Chef to join our culinary team at Yale University. This role will focus on leading and directing the culinary operations of four to five of the 14 prestigious dining halls at Yale University. You will be responsible for the success of all culinary and quality assurance aspects of multiple operations, including:

• Impeccable culinary production.
• Sanitation and customer service.
• Menu planning and catering/special events.
• Financial performance.

This position requires planning, developing, and implementing exceptional executive dining programs, ensuring alignment with business goals and objectives. You will utilize exceptional culinary and communication skills to interact effectively with clients and constituents at all levels.

Additional responsibilities include:

• Providing leadership for professional staff and union employees.
• Overseeing and managing the work of Hospitality Operations managers and culinary support staff.
• Achieving financial goals by reviewing transactions and making necessary adjustments.
• Contributing to the development of the annual operating plan and budget.
• Developing written standards and holding culinary staff accountable.

This position may require one weekend day coverage and offers a flexible work week.

To qualify, candidates must possess a Bachelor’s degree in a relevant field, along with five years of culinary experience, or an equivalent combination of education and experience. Certification in food safety and sanitation as mandated by the State of Connecticut is also required.

• Flexible work schedule.
• On-site work model.
• Support for sustainability goals.
• Opportunities for professional development.

• Bachelor’s degree in a relevant field and five years of culinary experience.
• Excellent culinary skills and knowledge of food production.
• Organized self-starter with strong communication skills.
• Ability to work under pressure and manage events.
• Excellent interpersonal skills for managing employees.
• Currently certified in food safety and sanitation.