Associate Director, Executive Chef, Auxiliary & Retail Operations

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Salary Range

$92,000.00 - $

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.

• 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.

• 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.

• 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.
• Drivers the development of new menus and concepts to support special events, reunions, and summer conferences.

• Collaborates with the director of supply chain and sustainability to utilize cost‑saving opportunities,…