Multi-Unit Executive Chef, Schwarzman Center

Overview

The Multi-Unit Executive Chef, Schwarzman Center leads and directs the culinary operations of all five retail operations (Commons Food Hall, Elm Cafe/Sandwich Cafe, Ivy Grill, The Well and Bow Wow) and catering within the center. Reporting to the Director of Schwarzman Center, with a dotted line to the Associate Director/Executive Chef, Auxiliary & Retail Operations, this position is responsible for the success of all culinary and quality assurance aspects of multiple operations, including impeccable culinary production, sanitation, customer service, menu planning, catering/special events and financial performance. This position is focused on standardizing culinary operations across its multiple concepts, developing and sharing best practices, owning culinary systems and processes, and benchmarking performance within the Schwarzman Center to identify opportunities for training. Represents YSC through collaboration and participation in campus wide culinary training and development.

This position may require nights & weekend day coverage.

1. 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.
2. Utilizes exceptional culinary and communication skills to interact effectively with clients and constituents of the University, of all levels.
3. Provides leadership for professional staff and union employees to ensure excellence and high-quality hospitality standards are successfully implemented and maintained.
4. Participates in developing and executing strategic plans for all units that creates best in class operations, drives increased customer satisfaction, and meets financial targets and is in alignment with business strategies and objectives.
5. Oversees and manages the work of Hospitality Operations managers, and culinary support staff; complies with safe food handling and equipment safety guidelines and sanitation standards.
6. Owns purchasing of food, supplies and equipment adhering to department purchasing policies. Maintains proper inventory controls and equity between multiple units.
7. 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 each of the assigned teams and implements action plans as needed.
8. Plans and manages business units/divisions operating processes and practices and collaborates with various constituencies to ensure that business operating programs are aligned with business goals and objectives.
9. Contributes to the development of the annual operating plan and budget and forecast updates.
10. Oversees and manages the food/inventory management system for recipe development, creating cycle menus, forecast production quantities, inventory levels, purchasing and managing cost for all assigned units
11. Develops written standards and holds culinary staff accountable to those standards.
12. Incorporates new technology, trends, recipes, curriculum concepts, program ideas, and other relevant information into the curriculum.
13. Conducts instruction, food preparation/technique, and best in class culinary training in an exemplary manner.
14. Enforces sanitation principles, attendance, professionalism, uniform, and hygiene policies.
15. Strives to maximize the Department’s sustainability goals.

Required Skills and Abilities

1. Excellent culinary skills in concepts and development. Knowledge of food production to include purchasing, food handling, menu planning, nutrition and dietary need, food safety and sanitation.
2. Organized self-starter with proven ability to work with customers and communicate well at all levels of an organizations. Well-developed oral, written and computer skills with the ability to perform accounting and purchasing functions. Ability to manage events order systems and processes.
3. Ability to work under pressure and short deadlines while developing relationships with customers and the campus community.
4. Excellent interpersonal skills and ability to manage employees and constituents of all levels and backgrounds.
5. Ability to think independently, creatively, and utilize and develop resources in order to consistently deliver excellent service. Ability to train and motivate employees.

Required Education and Experience

Bachelor’s degree in a relevant field and five years of experience in culinary positions; or an equivalent combination of education and experience.

Required License(s) or Certification(s)

Currently certified in food safety and sanitation as mandated by the State of Connecticut.

Physical Requirements

1. Sustained standing and frequent bending.
2. Moves, lifts, and carries supplies, equipment, and materials weighing up to 25 pounds without assistance from floor to waist height and 20 pounds to shoulder height.
3. Carries supplies up or down stairs if necessary.
4. Works in confined areas with wide temperature variations.
5. Lifts items above shoulder height.