Menu and Food: 1. In collaboration with leadership, designs food choice architecture and menus aligned with the values of health and wellness, sustainability, seasonality, diversity, inclusion, and deliciousness. 2. 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. 3. Continuously assesses the menu's performance and actively seeks feedback to design new and improved choices. 4. 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. Training and Testing: 1. Assesses the needs and, in collaboration with the Training Manager, designs and executes ongoing targeted culinary training programs for the culinary team. 2. Collaborates with key stakeholders to design, administer, and evaluate cooks' testing and rating; communicate the outcome to appropriate parties. 3. Supervisory lead for the Culinary Apprenticeship Program for ongoing evaluation and enhancement of the program. 4. Performs regular evaluation of food taste, presentation, and quality execution of recipes and menus across all residential dining operations; provides reports to Senior Director of Operations and Director for Culinary Excellence and Inspiration. Menu Management: 1. 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. 2. 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. 3. Promotes a culture of excellence in hospitality by developing best-in-class operating practices, training, and compliance. 4. Develops the concepts, program ideas and other relevant information into the culinary operational method. 5. Drives the development of new menus and concepts to support special events, reunions, and summer conferences. Other: 1. Collaborates with the Director of Supply Chain and Sustainability to utilize cost-saving opportunities, leverage vendor support, and maximize sustainability goals. 2. Utilizes exceptional culinary and communication skills to interact effectively with clients and constituents of the University at all levels. 3. Represents the Yale Residential Colleges Hospitality team to students, faculty, staff, and guests positively and professionally. 4. Continually strengthen the team's effectiveness with a relentless focus on innovation paired with "think-big" improvement opportunities. 5. Leads a team of Area Executive Chefs across residential dining. 6. Oversight of rounds cooks. 7. Performs other duties as assigned.

Required Skill/ability 1:  Strong oral and written communication, supervisory, conceptual and analytical skills.

Required Skill/ability 2:  Demonstrated culinary skills that include over site of complex multi-faceted operations.

Required Skill/ability 3:  Knowledge of food service quality, nutrition, safety, sustainability standards and applied nutrition.

Required Skill/ability 4:  Excellent people skills. Ability to work independently and as well as be a member of the team.

Work Week:  Flexible or Non-Standard (for anything other than Standard)

Posting Position Title:  Associate Director, Executive Chef, Residential

University Job Title:  Associate Director, Executive Chef - Residential

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.

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