Role Overview:
Sodexo is seeking an experienced and highly engaged Executive Chef 2 to join our culinary leadership team at Yale New Haven Hospital in New Haven, CT . This prestigious, high-volume, non-profit academic medical center serves approximately 2,500–2,700 patient meals daily and is nationally recognized for excellence in healthcare.
The Executive Chef 2 will oversee culinary operations for three patient tray lines at the York Street campus. The ideal candidate will bring strong culinary expertise, a focus on quality and efficiency, and a people-first leadership style to manage a large, unionized team and ensure timely, high-quality meal service for all patients.
Full-time, evening shift (11:00 a.m. – 8:30 p.m.) with weekend rotation required.
Why Join Sodexo at Yale New Haven Hospital?
Be part of one of the top-ranked academic medical centers in the nation.
Work in a values-driven culture that prioritizes service, innovation, and team development.
Grow your culinary career with a global leader in quality-of-life services.
Lead and manage day-to-day culinary operations for patient meal production across three traylines.
Ensure timely, accurate, and high-quality meal service to meet patient dietary needs and satisfaction goals.
Supervise, train, and mentor a union culinary team, promoting an engaged and accountable work culture.
Collaborate with patient services management to monitor and control food and labor costs.
Conduct regular quality assurance audits and safety checks to meet regulatory and Sodexo standards.
Participate in patient rounding and staff engagement to ensure high levels of satisfaction and service.
Manage production schedules, staff rotation, and scheduling in coordination with weekend and evening operations.
Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:
More extensive information is provided to new employees upon hire.
What You Bring:Minimum of 3–5 years of culinary management experience, preferably in a healthcare or high-volume setting .
Strong knowledge of patient tray line operations and food safety protocols (e.g., HACCP).
Experience managing in a union environment.
Proven ability to lead and develop culinary staff in a fast-paced, service-driven environment.
Excellent communication, organizational, and leadership skills.
ServSafe certification required.
Culinary degree preferred.
At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.
Qualifications & Requirements: Minimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
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