Address
Form of workEssential Duties
1. Strategically plan, organize and manage the CSC with regards to operation and employee schedules, production, productivity, quality and safety. 2. Manages the day to day operation and warehousing. 3. Develops and implements efficient delivery process of food products, including baked goods to the University's residential dining halls, catering and retail operations on a daily basis in compliance with established university and departmental policies and procedures. 4. Determines, implements and maintains all standard operating procedures for operations, production and human capital management. 5. Provide synchronization of processes for bakery, cold food, and catering production to achieve maximum efficiencies and for highest quality produced food. 6. Provide leadership for the culinary and operational management team. 7. Supervises staff of exempt and nonexempt employees and maintains appropriate staffing levels. Responsible for performance management, including routine job performance feedback and formal appraisals. 8. Manages strict adherence to sanitation policies and safety procedures as well as proper food handling procedures. 9. Develops process followed by the ongoing management of equipment, progressive maintenance and repair services. 10. Responsible for some recipe development including teaching and maintaining recipes and techniques. 11. Develops, implements and maintains a quality assurance program for finished goods. 12. Analyze production patterns, optimize preparation methodology and create efficiency model to achieve established departmental and operational food costs. 13. Provide effective leadership regarding product rotation, inventory and process management. 14. Directs all food ordering, production, storage and inventory; including driving value based sourcing opportunities. 15. Manages the CSC operating budget and provides weekly updates; produces and maintains operational and other business reporting as required. 16. Manages costing and cost transfers to create a value based sales model. 17. Maintains excellent customer relations with internal and external clients. 18. Provide leadership and operational support during emergencies. 19. May perform other duties as assigned.
Required Education and Experience
Bachelor's Degree in Culinary Arts and 10 years of increasingly responsible culinary management leadership experience in a large, complex food and beverage organization, or equivalent combination of education and experience.
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.
Position Focus:
The Managing Director/Senior Executive Chef Provides overall operational oversight for the complex multi-faceted Culinary and Operational Support Center (CSC). The CSC is comprised of full service, large scale off-site catering operations, large scale production bakery, cold and ready to enjoy salads, sandwiches and advanced preparation meals, sauces, soups, etc.. for Yale Hospitality. As the lead you will implement and maintain operational excellence and inspire innovation within this high volume fast passed operation. This position will provide effective leadership, mentorship, support, and model culinary excellence to 2 Executive Chefs, production chef, operations and logistics managers and support staff of over 50 culinary, service & delivery team members. Provides a focus on quality standards, continual improvement, professional development, and training promoting a culture of exceptional food quality, and cutting-edge presentation.
Physical Requirements
1. Sustained standing; frequent bending. 2. 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. 3. Carry supplies up or down stairs if necessary. 4. Work in confined areas with wide temperature variations. 5. Lift items above shoulder height. 6. Travel to and from units and/or events.
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 Yale's 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 individual's 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 Yale's Policy Against Discrimination and Harassment may be referred to the Office of Institutional Equity and Accessibility (OIEA).
Required Skill/Ability 4:
Ability to simultaneously manage multiple function. Ability to think independently, creatively and utilize and develop resources in order to consistently deliver excellent service. Well-developed listening, negotiation, and presentation skills. Ability to train and motivate employees
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
1. Strategically plan, organize and manage the CSC with regards to operation and employee schedules, production, productivity, quality and safety. 2. Manages the day to day operation and warehousing. 3. Develops and implements efficient delivery process of food products, including baked goods to the University's residential dining halls, catering and retail operations on a daily basis in compliance with established university and departmental policies and procedures. 4. Determines, implements and maintains all standard operating procedures for operations, production and human capital management. 5. Provide synchronization of processes for bakery, cold food, and catering production to achieve maximum efficiencies and for highest quality produced food. 6. Provide leadership for the culinary and operational management team. 7. Supervises staff of exempt and nonexempt employees and maintains appropriate staffing levels. Responsible for performance management, including routine job performance feedback and formal appraisals. 8. Manages strict adherence to sanitation policies and safety procedures as well as proper food handling procedures. 9. Develops process followed by the ongoing management of equipment, progressive maintenance and repair services. 10. Responsible for some recipe development including teaching and maintaining recipes and techniques. 11. Develops, implements and maintains a quality assurance program for finished goods. 12. Analyze production patterns, optimize preparation methodology and create efficiency model to achieve established departmental and operational food costs. 13. Provide effective leadership regarding product rotation, inventory and process management. 14. Directs all food ordering, production, storage and inventory; including driving value based sourcing opportunities. 15. Manages the CSC operating budget and provides weekly updates; produces and maintains operational and other business reporting as required. 16. Manages costing and cost transfers to create a value based sales model. 17. Maintains excellent customer relations with internal and external clients. 18. Provide leadership and operational support during emergencies. 19. May perform other duties as assigned.
Required Education and Experience
Bachelor's Degree in Culinary Arts and 10 years of increasingly responsible culinary management leadership experience in a large, complex food and beverage organization, or equivalent combination of education and experience.
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.
Position Focus:
The Managing Director/Senior Executive Chef Provides overall operational oversight for the complex multi-faceted Culinary and Operational Support Center (CSC). The CSC is comprised of full service, large scale off-site catering operations, large scale production bakery, cold and ready to enjoy salads, sandwiches and advanced preparation meals, sauces, soups, etc.. for Yale Hospitality. As the lead you will implement and maintain operational excellence and inspire innovation within this high volume fast passed operation. This position will provide effective leadership, mentorship, support, and model culinary excellence to 2 Executive Chefs, production chef, operations and logistics managers and support staff of over 50 culinary, service & delivery team members. Provides a focus on quality standards, continual improvement, professional development, and training promoting a culture of exceptional food quality, and cutting-edge presentation.
Physical Requirements
1. Sustained standing; frequent bending. 2. 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. 3. Carry supplies up or down stairs if necessary. 4. Work in confined areas with wide temperature variations. 5. Lift items above shoulder height. 6. Travel to and from units and/or events.
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 Yale's 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 individual's 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 Yale's Policy Against Discrimination and Harassment may be referred to the Office of Institutional Equity and Accessibility (OIEA).
Required Skill/Ability 4:
Ability to simultaneously manage multiple function. Ability to think independently, creatively and utilize and develop resources in order to consistently deliver excellent service. Well-developed listening, negotiation, and presentation skills. Ability to train and motivate employees
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
