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Executive Chef, Yale University

Client: Yale University
Position: Executive Chef, Catering
Location: New Haven, Connecticut

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.

Key Functions:

  • 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 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. 
  • Oversees and manages the work of culinary staff; complies with safe food handling and equipment safety guidelines and sanitation standards. 
  • Oversees purchasing of food, supplies and equipment adhering to department purchasing policies. Maintains proper inventory controls. 
  • 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. 
  • 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. 
  • Develops and coordinates marketing strategies to enhance business revenue and customer satisfaction; ensures marketing plans are implemented according to established timelines. 
  • 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. 
  • 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 sustainability goals.

Education & 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.


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