Today, Local 35 UNITE HERE leaders and Yale Hospitality announce a new empowerment initiative, providing apprenticeships to select internal and external candidates, preparing them to advance in dining and catering positions at Yale. This program is designed in partnership and in collaboration among Gateway Community College, Local 35, and Yale Hospitality.
Throughout various union contracts, Local 35 leaders and Yale managers have long agreed on the need for skill-based training and professional development for employees. To further that goal, Yale Hospitality has launched a new Culinary Apprenticeship Program for current staff as well as for local community members with culinary aspirations.
In the new Culinary Apprenticeship Program, announced today, employees will take part in fundamental training courses (including food safety and sanitation, knife skills, culinary math, understanding global cuisine, menu ideation and planning, and more). In addition, they will complete 32 weeks of on-the-job training through assignments to residential college, catering, or culinary support center locations, with weekly development targets and other supports. Upon successful completion of the program, employees will be eligible to move into a higher labor grade or position at Yale.
Tyisha Walker-Myers, chief union steward, was a chief architect of the program. “I am excited that this program will invest in and provide opportunities for entry-level employees to develop skills and further their career development, while also creating new opportunities for members of the New Haven community to join Yale University’s diverse culinary programs. This program is aligned with the University’s commitment to New Haven’s long-term success.”
Chris Brown, director of New Haven Hiring Initiative, stated “This program reflects the natural progression of prior Yale Hospitality hiring initiatives within the New Haven community. I am delighted that we will continue our work with Yale Hospitality through this endeavor and beyond.”
Students at Gateway Community College enrolled in the culinary program will also be able to take part in this empowerment initiative. “Many Hospitality employees join the organization in entry-level positions with the goal of upward mobility and opportunities to improve their livelihood. On the other hand, there are a number of New Haven community members who attend Gateway Community College with the hope of culinary careers. Programs like these are designed to open doors for their culinary aspirations,” shares Rafi Taherian, associate vice president of Yale Hospitality.
With over 23 residential and retail dining operations, and dedicated catering services, Yale Hospitality’s culinary teams traditionally serve over 15,000 meals per day to undergraduate and graduate students and to staff seeking catering services for functions at the university. The Hospitality organization continues to evolve and transform its offerings, including the recent opening of new dining venues at the remodeled Schwarzman Center.
“We could not do what we do without the talents and commitment of our workforce. Education, learning and development should not be static. Our organization and our partners understand that the constant evolution of the culinary industry requires that we stay on the cutting edge. We will continue to invest in programs like these to spark innovation and strengthen the next generation of culinary talent,” said Taherian.
“Our Culinary management team and our Local 35 partners have been working closely to bring this program to life for the benefit of empowering our current workforce and those who will join it in the future. We’re thrilled to provide the arena to nurture culinary passion and further develop talent with real-world application that makes an impact each day,” explains Agatha Williams, Director of Organizational and Workplace Excellence.
The inaugural session of the Culinary Apprenticeship Program is scheduled to take place in summer 2022 during alternate work periods (AWP).
For decades, Yale Hospitality has partnered with Local 35 and others on the culinary education, development, and advancement of employees. Learn more at hospitality.yale.edu