Yale University
Associate Director, Executive Chef, Auxiliary & Retail Operations
Yale University, New Haven, Connecticut, us, 06540
Associate Director, Executive Chef, Auxiliary & Retail Operations
Join to apply for the Associate Director, Executive Chef, Auxiliary & Retail Operations role at Yale University
Salary Range $92,000.00 - $146,750.00
Overview 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 to execute memorable food experiences and reduce food waste. The role nurtures a positive, collaborative, inclusive culture prioritizing continuous learning, professional development, and embodying department values.
Job Description Menu and Food
Design food choice architecture and menus aligned with health, wellness, sustainability, seasonality, diversity, inclusion, and deliciousness.
Collaborate with Nutritionist, Registered Dietitians, and Health and Wellness Manager to accommodate special dietary needs, including allergens, performance, and functional food requirements of students.
Continuously assess menu performance and actively seek feedback to improve choices.
Leverage technology (Jamix) to drive efficiencies and consistency across recipe creation, recipe modifications, and ordering integration with YH Culinary Support Center (CSC) and suppliers.
Develop menus based on food/plate cost targets and/or food cost margins.
Develop seasonal/limited‑time offerings and menu items to build promotional campaigns around variety perception.
Identify new trends in food, equipment, presentation, and ingredients to drive innovation into retail and auxiliary menus.
Training and Testing
Assess needs and design and execute targeted culinary training programs with the Training Manager.
Collaborate with key stakeholders to design, administer, and evaluate cooks’ testing and rating; communicate outcomes to appropriate parties.
Provide supervisory support for the Culinary Apprenticeship Program.
Regularly evaluate food taste, presentation, and quality execution of recipes and menus across all auxiliary dining operations; provide reports to Senior Director of Operations and Director for Culinary Excellence and Inspiration.
Menu Management
Collaborate with the Director of Culinary Excellence and Inspiration to create, revise, update, and implement YH policies and SOPs regarding quality assurance and standardized recipe techniques.
Assist the Director of Culinary Excellence with analyzing food cost and make recommendations based on seasonality, market trends, product usage, and availability to enhance the menu cycle while ensuring departmental goals are achieved.
Promote a culture of excellence by developing best‑in‑class operating practices, training, and compliance.
Develop concepts, program ideas, and other relevant information into the culinary operational method.
Drive the development of new menus and concepts to support special events, reunions, and summer conferences.
Other
Collaborate with the Director of Supply Chain and Sustainability to utilize cost‑saving opportunities, leverage vendor support, and maximize sustainability goals.
Utilize exceptional culinary and communication skills to interact effectively with clients and constituents of the University at all levels.
Represent the Yale Auxiliary Hospitality team to students, faculty, staff, and guests positively and professionally.
Continually strengthen the team’s effectiveness with relentless focus on innovation paired with “think‑big” improvement opportunities.
Lead a team of chefs and cooks across Auxiliary Operations.
Support execution of campus‑wide special events, catering events, and reunions.
Perform other duties as assigned.
Preferred 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
Seniority level Director
Employment type Full‑time
Job function
Management and Manufacturing
Higher Education
Referrals Referrals increase your chances of interviewing at Yale University by 2x
Location 246 Church Street, New Haven, Connecticut
Health and Safety Yale University is a tobacco‑free campus.
Equal Employment Opportunity 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.
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Salary Range $92,000.00 - $146,750.00
Overview 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 to execute memorable food experiences and reduce food waste. The role nurtures a positive, collaborative, inclusive culture prioritizing continuous learning, professional development, and embodying department values.
Job Description Menu and Food
Design food choice architecture and menus aligned with health, wellness, sustainability, seasonality, diversity, inclusion, and deliciousness.
Collaborate with Nutritionist, Registered Dietitians, and Health and Wellness Manager to accommodate special dietary needs, including allergens, performance, and functional food requirements of students.
Continuously assess menu performance and actively seek feedback to improve choices.
Leverage technology (Jamix) to drive efficiencies and consistency across recipe creation, recipe modifications, and ordering integration with YH Culinary Support Center (CSC) and suppliers.
Develop menus based on food/plate cost targets and/or food cost margins.
Develop seasonal/limited‑time offerings and menu items to build promotional campaigns around variety perception.
Identify new trends in food, equipment, presentation, and ingredients to drive innovation into retail and auxiliary menus.
Training and Testing
Assess needs and design and execute targeted culinary training programs with the Training Manager.
Collaborate with key stakeholders to design, administer, and evaluate cooks’ testing and rating; communicate outcomes to appropriate parties.
Provide supervisory support for the Culinary Apprenticeship Program.
Regularly evaluate food taste, presentation, and quality execution of recipes and menus across all auxiliary dining operations; provide reports to Senior Director of Operations and Director for Culinary Excellence and Inspiration.
Menu Management
Collaborate with the Director of Culinary Excellence and Inspiration to create, revise, update, and implement YH policies and SOPs regarding quality assurance and standardized recipe techniques.
Assist the Director of Culinary Excellence with analyzing food cost and make recommendations based on seasonality, market trends, product usage, and availability to enhance the menu cycle while ensuring departmental goals are achieved.
Promote a culture of excellence by developing best‑in‑class operating practices, training, and compliance.
Develop concepts, program ideas, and other relevant information into the culinary operational method.
Drive the development of new menus and concepts to support special events, reunions, and summer conferences.
Other
Collaborate with the Director of Supply Chain and Sustainability to utilize cost‑saving opportunities, leverage vendor support, and maximize sustainability goals.
Utilize exceptional culinary and communication skills to interact effectively with clients and constituents of the University at all levels.
Represent the Yale Auxiliary Hospitality team to students, faculty, staff, and guests positively and professionally.
Continually strengthen the team’s effectiveness with relentless focus on innovation paired with “think‑big” improvement opportunities.
Lead a team of chefs and cooks across Auxiliary Operations.
Support execution of campus‑wide special events, catering events, and reunions.
Perform other duties as assigned.
Preferred 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
Seniority level Director
Employment type Full‑time
Job function
Management and Manufacturing
Higher Education
Referrals Referrals increase your chances of interviewing at Yale University by 2x
Location 246 Church Street, New Haven, Connecticut
Health and Safety Yale University is a tobacco‑free campus.
Equal Employment Opportunity 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.
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