Yale Hospitality Opporttunities

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Executive Chef, Culinary Excellence Manager

Catering Sales and Event Manager

Managing Director of Yale Catering

Guest Experience Manager

Dining Services Manager 1

Dining Services Manager 2

Culinary Excellence Manager / Chef de Cuisine

 

POSITION

Executive Chef, Culinary Excellence Manager

STARS Number

38800BR

DESCRIPTION:

Menu Planning and Development:
1. In collaboration with operational stakeholders, develops recipes and innovative concepts and menus that meet departmental goals of implementation of CIA Menus of Change Principles of Healthy, Sustainable Menus, and fiscal responsibility.

2. Participates and supports the Yale Hospitality Chef Council in a variety of initiatives to achieve Culinary Excellence and Quality Assurance.

3. Manages the overall administration and quality assurance for the food management system that is used throughout Yale Hospitality but not limited to, ingredients, recipes, menus and menu costing, inventory, ordering and receiving.

4. Maintains and enhances quality of information and reporting in the areas of; sustainability and traceability, nutritional data, food allergies and special diets.
Product Specification and Purchasing:

5. Collaborates with the supply chain team to: take advantage of market cost-saving opportunities; product testing and tasting panels; product performance and compatibility; and vendor/manufacturer communication.

6. Informs supply chain partners in advance of new menus, special events and menu changes to assure adequate product stocking.

7. Works closely with menu management software provider to monitor optimal system function, coordinate upgrades and advocate for enhancements.

8. Develops, maintains, and oversees compliance with operational policies and procedures related to the maintenance and use to the menu management system.
Culinary Development & Training:

9. Directs, develops and assists in execution of culinary training and developmental programs for the Yale Hospitality Culinary team.

10. Establishes criteria for evaluation and testing for culinary hiring and promotional opportunities.

11. Establishes systems and processes to ensure quality assurance and product acceptability in all Yale Hospitality locations.
Operations:

12. Collaborates and actively engages in the operational aspects of; central commissary and bakery, major special events, foodie series, and emergency preparedness and planning.

13. Supervises other menu management personnel in the accurate and timely posting of system processes.


POSITION

Catering Sales and Event Manager

STARS Number

43964BR

DESCRIPTION:

1. With Catering leadership team, plans and develops event concepts, formulates service methodology and cost for catered events.

2. Coordinates services, rentals (tables, chairs, and linens), buy-outs (flowers, props), AV, entertainment and other related requirements.

3. Manages, supervises and coordinates the activities of catering staff including culinary team, captains, servers, etc.

4. With Catering leadership team, participates in weekly staff meetings, ongoing training guidance on work rules, service standards (banquet, buffet, and drop-off), practical functions, customer service and operational excellence.

5. Oversees the implementation of Yale Hospitality policy; ensures that policies are being uniformly carried out and recommends changes and revisions to policies and procedures.

6. Manages the planning, preparation, production and delivery of catered events in compliance with established university departmental policies and procedures.

7. Fosters, enhances and maintains excellent professional relationships with clients, guests, alumni and other stakeholders. Actively sells catered events and products by establishing relationships within the Yale marketplace. Responsible for creating extraordinary experiences for customers.

8. Responsible for attendance and weekly payroll processing for all employees.

9. Manages event ordering systems software and billing processes and provides sales summary reports as required.

10. Coordinates events with other university departments such as, facilities, police and security, access control, media services and others as needed or required.

11. Manages strict adherence to sanitation policies and procedures as well as proper food handling procedures.

12. Maintain University policies and procedures.

13. May perform other duties as assigned.


POSITION

Managing Director of Yale Catering

STARS Number

43965BR

DESCRIPTION:

1. Direct the management and oversight of complex and full service catering and executive services. Develop short and long term plans for improvements and implement standard for exceptional operating procedures for these operations.

2. Develop and introduce new food concepts, and explore expansion opportunities throughout the University.

3. Develop and implement quality standards in both food presentation and customer service.

4. Evaluate and resolve routine and complex operating issues in a union environment.

5. Oversee development of financially sustainable targeted food concepts that meet or exceed the expectations of students and clients. Develop and implement pricing and marketing strategies for catering operations.

6. Develop budgets for area of responsibility and monitor performance throughout the fiscal year. Provide input on budget development for the department.

7. Leverage and coordinate resources within the department, such as procurement, marketing, commissary, finance and human resources, to support food, design, financial structuring and operational modeling.

8. Develop and foster positive business relationships throughout the University to support the Yale Hospitality mission.

9. Represent Yale Hospitality to students, faculty, staff and guests in a positive and professional manner.

10. In collaboration with the Training and Development Manager, mentor and lead development process for Catering and executive services management and culinary staff. Ongoing evaluation of team’s performance, including conducting annual performance reviews.

11. Maintain University policies and procedures.

12. May perform other duties as assigned.


POSITION

Dining Services Manager 1

STARS Number

40452BR

1. Responsible for preparation, production and service of meals as described in predetermined menus and recipes; implement and monitor established policies and procedures relating to food quality and standards, service standards and sanitation.

2. Implement and monitor techniques and methods utilized in the preparation, processing of food to achieve established quality and standards, to prevent waste, to obtain efficiency and production levels.

3. Analyze menus and recipes, forecast meal counts to determine future raw food needs; submit requisition to procure meats, dairy, and bakery products, groceries, etc.; supervise receiving and storage activities, involving checking temperature and environmental conditions of storage area and assuring security.

4. Execute catered events by directing food processing and preparation and/or supervising and coordinating the service and staff of events.

5. Attend menu-planning sessions to exchange ideas, submit suggestions and give feedback; evaluate acceptance, production problems and relate to manager.

6. Maintain excellent customer relations with masters, faculty, students and staff.

7. Implement and monitor housekeeping, sanitary and safety rules and regulations.

8. Assist in the preparation of weekly operational recap statements to reflect manpower, food, and other related costs; ensure inventories are conducted and maintain support records.

9. Provide ongoing coaching, training, guidance and direction to staff members; maintain positive employee relations and resolve issues in a timely and proactive manner; responsible for performance management of staff; may be required to participate in and respond to grievances.

10. Complete weekly and monthly operating reports in order to monitor and analyze adherence to the financial goals of the dining hall.

11. May perform other duties as assigned.


POSITION

Dining Services Manager 2

STARS Number

40451BR

1. Direct the preparation, production and service of meals utilizing a standardized recipe file and established departmental policies and procedures.

2. Develop and monitor the operating budget and provide weekly updates; process weekly payrolls and maintain necessary documentation.

3. Supervise and coordinate the activities of dining hall staff, consisting of cooks, pantry workers, general service assistants, desk attendants, student workers, and in some locations, an Assistant Manager and/or Manager-in-Training.

4. Provide ongoing coaching, training, guidance and direction to staff members; maintain positive employee relations and resolve issues in a timely and proactive manner; responsible for performance management of staff; participate in and respond to grievances.

5. Forecast meal counts and determine production quantities for menu items; prepare orders for food, cleaning supplies, paper products, small utensils, and other products as required.

6. Supervise receiving and storage activities; responsible for sanitation and security of all storage facilities; maintain inventory records as instructed.

7. Direct the processing and preparation of food for catered events; coordinate arrangements with catering personnel to service event and supervise the service of the event; determine costs, compile and submit billing information. 8. Maintain excellent customer relations with masters, faculty, staff and students.

9. Provide unit sanitation and adherence to proper food handling procedures.

10. Responsible for customer admittance procedures and records including cash control.

11. May perform other duties as assigned.


POSITION

Culinary Excellence Manager / Chef de Cuisine

STARS Number

42827BR

1. Plan, organize and manage a multi-unit operation within Yale Dining to include: residential student meals, executive dining and conference services.

2. Supervise all catering and special events.

3. Direct and coordinate the work of Culinary and production staff.

4. Maintain proper production, safety and sanitation standards. Plan and manage all aspects of food production, sanitation and service.

5. Handle performance management process with Human Resources and make appropriate recommendations.

6. Develop food and ingredient specifications in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints.

7. Responsible for purchasing controls and inventory maintenance.

8. Assist Executive Chef as requested in areas such as plate presentation, special function menu planning and the design of new service areas.

9. Conduct regular inspections and evaluation to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee uniform compliance.

10. Supervise and participate in the preparation of menu items for special functions.

11. Direct and participate in the preparation of standard and artisanal food items. Evaluate the quality of raw foods and quality control of finished products.

12. Plan and approve standards as well as special menus and recipes.

13. Plan, develop and implement special events, theme dinners, and catered functions within the dining hall.

14. Provide support in developing culinary training programs for food production employees and serve as a culinary resource for other chefs and cooks to promote quality food services within Yale Dining.

15. Interview, select, train and evaluate culinary and support staff.

16. Ensure the highest level of customer service. Respond to inquiries and concerns from Head of College, faculty, staff, and students. Maintain University policies and procedures.

17. Work with culinary team to design recipes, determine appropriate ingredients and specify individual serving portion for each recipe.

18. Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.

19. Perform other related duties incidental to the work described herein and designated within the culinary team job descriptions

20. Prepare operational reports and analyzes setting forth progress, adverse trends and make appropriate recommendations.

21. Responsible for menu forecasting.

22. Maintain proper inventory controls for food, supplies, and equipment.

23. Control expenses to ensure financial goals.

24. Provide support to the global Yale Dining operations in one or more of the following areas:
a. Planning, development and implementation of a comprehensive menu management program for Yale Dining to ensure overall consistency and high quality across the various operations;
b. Planning overall core menus based on such factors as market trends, customer preferences and nutritional considerations.

25. May perform other duties as assigned.


POSITION

Guest Experience Manager

STARS Number

43722BR

1. Plan, organize and manage an operation within Yale Dining to include: residential student meals, executive dining and conference services.

2. Provide support to Executive Chef in design, development and creation of a quality experience in the areas of: set up, decoration, linen, props and other aspects, daily service, special events, theme dinners and catered functions.

3. Provide support with menu forecasting standards with Culinary Excellence Manager.

4. Collaborate with the Managing Director and Culinary Excellence Manager to ensure the highest level of customer service by developing and overseeing service standards, customer service policies, quality assurance, in-service training, proper food handling and sanitation standards.

5. Conduct regular service inspections and evaluations to observe service, station appearance; and cleanliness and sanitation of production and service areas, equipment and employee uniform compliance. 6. Obtain guest feedback to create discretionary guest centric dialogue through surveys and “table touching.”

7. Implement and monitor housekeeping, sanitary and safety rules and regulations.

8. Create and maintain strong working relationships with Heads of Colleges, faculty, administration, and students.

9. Supervise the service café and dining room during meal periods and special events. 10. Monitor revenue and expenses for all cost centers by reviewing weekly and monthly financial reports.

11. Process payroll, scheduling and attendance for all staff.

12. Provide support with inventory control.

13. Prepare operational reports and analyzes setting forth progress, adverse trends and make appropriate recommendations.

14. Interview, select, train and evaluate service and support staff. Maintain positive employee relations and resolve issues in a timely and proactive manner. May be required to participate in and respond to grievances

15. Conduct performance management evaluations of service and support staff.

16. Maintain University policies and procedures.

17. May perform other duties as assigned.