Associate Director, Executive Chef, Auxiliary & Retail Operations

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Salary Range

$92,000.00 - $146,750.00

Overview

Position Focus:

The Associate Director, Executive Chef – Auxiliary/Retail Operations reports to the Yale Hospitality Senior Director of Culinary with a dotted line to the Senior Director of Auxiliary Operations. This position oversees quality assurance, menu planning, food costing, culinary training, testing, competency evaluations, and special events for Schwarzman Center, Retail and Catering culinary teams. The candidate must possess subject matter expertise in culinary trends, health and wellness, sustainability, food ingredient and allergens, product specifications, large-scale food service production methodologies, financial menu planning, and sanitation. This position will collaborate with the operational team for the successful execution of Yale Hospitality’s memorable food experiences and to reduce food waste. This position will nurture a positive, collaborative, and inclusive culture for the benefit and wellbeing of our employees that prioritizes continuous learning and professional development as well as embodies the department's values and purpose.

Job Description

Menu and Food:

In collaboration with leadership, designs food choice architecture and menus aligned with the values of health and wellness, sustainability, seasonality, diversity, inclusion, and deliciousness. Collaborates with Nutritionist, Registered Dietitians, and Health and Wellness Manager to identify and accommodate any special dietary needs, including allergens, performance, and functional food requirements of the students. Continuously assesses the menu's performance and actively seeks feedback to design new and improved choices. Leverages technology (i.e., Jamix) to drive efficiencies and consistency across all facets of food management: including recipe creation, recipe modifications, and ordering integration with YH Culinary Support Center (CSC) and suppliers. Develops menus based on food/plate cost targets and/or food cost margins. Develops seasonal/limited time offerings and menu items to build promotional campaigns around to drive variety perception. Seeks out and identifies new trends in food, equipment, presentation and ingredients to continually drive innovation into retail and auxiliary menus.

Training and Testing:

Assesses the needs and, in collaboration with the Training Manager, designs and executes ongoing targeted culinary training programs for the culinary team. Collaborates with key stakeholders to design, administer, and evaluate cooks' testing and rating; communicate the outcome to appropriate parties. Supervisory support for the Culinary Apprenticeship Program for ongoing evaluation and enhancement of the program. Performs regular evaluation of food taste, presentation, and quality execution of recipes and menus across all auxiliary dining operations; provides reports to Senior Director of Operations and Director for Culinary Excellence and Inspiration.

Menu Management:

Collaborates with the Director of Culinary Excellence and Inspiration to create, revise, update, and implement YH policies and standard operating procedures regarding quality assurance and standardized recipe techniques. Assists the Director of Culinary Excellence with analyzing food cost and makes recommendations based on seasonality, market trends, product usage and availability to enhance the menu cycle while ensuring departmental goals are achieved. Promotes a culture of excellence in hospitality by developing best-in-class operating practices, training, and compliance. Develops the concepts, program ideas and other relevant information into the culinary operational method. Drives the development of new menus and concepts to support special events, reunions, and summer conferences.

Other:

Collaborates with the Director of Supply Chain and Sustainability to utilize cost-saving opportunities, leverage vendor support, and maximize sustainability goals. Utilizes exceptional culinary and communication skills to interact effectively with clients and constituents of the University at all levels. Represents the Yale Auxiliary Hospitality team to students, faculty, staff, and guests positively and professionally. Continually strengthen the team's effectiveness with a relentless focus on innovation paired with "think-big" improvement opportunities. Leads a team of chefs & cooks across Auxiliary Operations. Supports the execution of Campus wide special events, catering events and reunions. Performs other duties as assigned.

Preferred Education and Experience:

Bachelor’s Degree in Culinary Arts or related field and seven years of experience in similar role with increasing responsibility in culinary management or an equivalent combination of education and experience.

Physical Requirements

Sustained standing; frequent bending. Move, lift, and carry supplies, equipment, and materials weighing up to twenty-five pounds without aid from floor to waist height and twenty pounds to shoulder height. Carry supplies up or down stairs if necessary.

*Please disregard the following essential duties; which are outdated. The details above represent the updated job description.

Job Profile Summary:

The Associate Director, Executive Chef, Residential Dining reports to the Senior Director of Residential Operations Yale Hospitality with a dotted line to the Director of Culinary Excellence and Inspiration of YH. This position oversees quality assurance, menu planning, culinary training, testing, competency evaluations, and special events for all residential dining culinary teams. The candidate must possess subject matter expertise in culinary trends, health and wellness, sustainability, food ingredient and allergens, product specifications, large- scale food service production methodologies, and sanitation. This position will collaborate with the operational team for the successful execution of Yale Dining's memorable food experiences and to reduce food waste.

Job Description:

Menu and Food:

In collaboration with leadership, designs food choice architecture and menus aligned with the values of health and wellness, sustainability, seasonality, diversity, inclusion, and deliciousness. 2. Collaborates with Nutritionist, Registered Dietitians, and Health and Wellness Manager to identify and accommodate any special dietary needs, including allergens, performance, and functional food requirements of the students. 3. Continuously assesses the menu's performance and actively seeks feedback to design new and improved choices. 4. Leverages technology (i.e., Jamix) to drive efficiencies and consistency across all facets of food management: including recipe creation, recipe modifications, and ordering integration with YH Culinary Support Center (CSC) and suppliers.

Training and Testing:

1.Assesses the needs and, in collaboration with the Training Manager, designs and executes ongoing targeted culinary training programs for the culinary team. 2. Collaborates with key stakeholders to design, administer, and evaluate cooks' testing and rating; communicate the outcome to appropriate parties. 3. Supervisory lead for the Culinary Apprenticeship Program for ongoing evaluation and enhancement of the program. 4. Performs regular evaluation of food taste, presentation, and quality execution of recipes and menus across all residential dining operations; provides reports to Senior Director of Operations and Director for Culinary Excellence and Inspiration.

Menu Management:

Collaborates with the Director of Culinary Excellence and Inspiration to create, revise, update, and implement YH policies and standard operating procedures regarding quality assurance and standardized recipe techniques. 2. Assists the Director of Culinary Excellence with analyzing food cost and makes recommendations based on seasonality, market trends, product usage and availability to enhance the menu cycle while ensuring departmental goals are achieved. 3. Promotes a culture of excellence in hospitality by developing best-in-class operating practices, training, and compliance. 4. Develops the concepts, program ideas and other relevant information into the culinary operational method. 5. Drives the development of new menus and concepts to support special events, reunions, and summer conferences.

Other:

1. Collaborates with the Director of Supply Chain and Sustainability to utilize cost-saving opportunities, leverage vendor support, and maximize sustainability goals. 2. Utilizes exceptional culinary and communication skills to interact effectively with clients and constituents of the University at all levels. 3. Represents the Yale Residential Colleges Hospitality team to students, faculty, staff, and guests positively and professionally. 4. Continually strengthen the team's effectiveness with a relentless focus on innovation paired with "think-big" improvement opportunities. 5. Leads a team of Area Executive Chefs across residential dining. 6. Oversight of rounds cooks. 7. Performs other duties as assigned.

Principal Responsibilities

Menu and Food: 1. In collaboration with leadership, designs food choice architecture and menus aligned with the values of health and wellness, sustainability, seasonality, diversity, inclusion, and deliciousness.  2. Collaborates with Nutritionist, Registered Dietitians, and Health and Wellness Manager to identify and accommodate any special dietary needs, including allergens, performance, and functional food requirements of the students. 3. Continuously assesses the menu's performance and actively seeks feedback to design new and improved choices. 4. Leverages technology (i.e., Jamix) to drive efficiencies and consistency across all facets of food management: including recipe creation, recipe modifications, and ordering integration with YH Culinary Support Center (CSC) and suppliers. Training and Testing:   1. Assesses the needs and, in collaboration with the Training Manager, designs and executes ongoing targeted culinary training programs for the culinary team.  2. Collaborates with key stakeholders to design, administer, and evaluate cooks' testing and rating; communicate the outcome to appropriate parties.   3. Supervisory lead for the Culinary Apprenticeship Program for ongoing evaluation and enhancement of the program. 4. Performs regular evaluation of food taste, presentation, and quality execution of recipes and menus across all residential dining operations; provides reports to Senior Director of Operations and Director for Culinary Excellence and Inspiration. Menu Management: 1. Collaborates with the Director of Culinary Excellence and Inspiration to create, revise, update, and implement YH policies and standard operating procedures regarding quality assurance and standardized recipe techniques.  2. Assists the Director of Culinary Excellence with analyzing food cost and makes recommendations based on seasonality, market trends, product usage and availability to enhance the menu cycle while ensuring departmental goals are achieved. 3. Promotes a culture of excellence in hospitality by developing best-in-class operating practices, training, and compliance.  4. Develops the concepts, program ideas and other relevant information into the culinary operational method. 5. Drives the development of new menus and concepts to support special events, reunions, and summer conferences. Other:  1. Collaborates with the Director of Supply Chain and Sustainability to utilize cost-saving opportunities, leverage vendor support, and maximize sustainability goals.   2. Utilizes exceptional culinary and communication skills to interact effectively with clients and constituents of the University at all levels.  3. Represents the Yale Residential Colleges Hospitality team to students, faculty, staff, and guests positively and professionally. 4. Continually strengthen the team's effectiveness with a relentless focus on innovation paired with "think-big" improvement opportunities. 5. Leads a team of Area Executive Chefs across residential dining. 6. Oversight of rounds cooks. 7. Performs other duties as assigned. Required Education and Experience Bachelor's Degree in Culinary Arts or related field and seven years of experience in a similar role, with increasing responsibility in culinary management or an equivalent combination of education and experience. Physical Requirements Sustained standing; frequent bending. Move, lift, and carry supplies, equipment, and materials weighing up to twenty-five pounds without aid from floor to waist height and twenty pounds to shoulder height. Carry supplies up or down stairs if necessary.

Job Posting Date

12/09/2025

Job Category

Manager

Bargaining Unit

NON

Compensation Grade

Administration & Operations

Compensation Grade Profile

Senior Manager; Senior Program Leader (26)

Time Type

Full time

Duration Type

Staff

Work Model

Location

246 Church Street, New Haven, Connecticut

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.

Health Requirements

Certain positions have associated health requirements based on specific job responsibilities. These may include vaccinations, tests, or examinations, as required by law, regulation, or university policy.

Posting Disclaimer

Salary offers are determined by a candidate’s qualifications, experience, skills, and education in relation to the position requirements, along with the role’s grade profile and current internal and external market conditions.

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 position. Employees will be assigned specific job-related duties through  their hiring department.

The University is committed to basing judgments concerning the admission, education, and employment of individuals upon their qualifications and abilities and seeks to attract to its faculty, staff, and student body qualified persons from a broad range of backgrounds and perspectives. In accordance with this policy 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).

Note

Yale University is a tobacco-free campus.