Chef Manager

Role Overview Lead Culinary Excellence as a Chef Manager at Yale New Haven Hospital Sodexo is seeking an experienced and hands‑on Chef Manager to join our dynamic culinary team at Yale New Haven Hospital (YNHH), York Street Campus. YNHH is a prestigious 1,541-bed academic medical center—the second-largest hospital in the United States—renowned for excellence in patient care, innovation, and clinical leadership. This is a high-profile leadership opportunity for a culinary professional who thrives in a fast‑paced healthcare environment and is passionate about delivering high‑quality patient dining experiences. Reporting directly to the Culinary Executive 1 (CE1) and General Manager, the Chef Manager oversees a team of approximately 25 union frontline employees and plays a critical role in ensuring the safe, efficient, and high‑quality delivery of patient meals. This role is primarily responsible for evening operations, including food production, tray line oversight, and patient meal service excellence. As Chef Manager, you will lead the coordination of patient dinner meal service and oversee sanitation operations—both essential to the safe and efficient delivery of patient meals. You will work as part of a collaborative culinary leadership team that includes the Director of Culinary Services, two Executive Chefs supporting the main patient tray line, a Retail Executive Chef, and a Procurement Manager, ensuring seamless operations across all areas of service. Why Join Us? This is a unique opportunity to grow your culinary leadership career within one of the nation’s most respected healthcare systems. You’ll be part of a team that is dedicated toenhancing the patient experience through outstanding food and service. What You'll Do Lead, train, and supervise a unionized workforce (1199 experience strongly preferred) Oversee patient meal service for dinner, ensuring meals meet quality, safety, and timeliness standards Provide hands‑on leadership in food production and tray line operations during evening shifts Maintain strict compliance with food safety standards, HACCP, Joint Commission, and local health regulations Manage and monitor sanitation operations to ensure a clean, safe environment Collaborate closely with the Director of Culinary Services, Executive Chefs, Retail Executive Chef, and Procurement Manager to ensure seamless operations across all service areas Foster a team‑oriented, positive work environment focused on quality, service, and continuous improvement What We Offer 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: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring Strong culinary background with supervisory or management experience Healthcare food service experience highly preferred Prior experience managing unionized teams required (1199 preferred) Solid knowledge of food safety, sanitation standards, and HACCP compliance Ability to thrive in a fast‑paced, high‑volume environment Excellent communication, leadership, and team‑building skills Hands‑on leadership style with a commitment to operational excellence Equal Employment Opportunity Statement 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. Qualifications & Requirements Minimum Education Requirement – High School Diploma or GED or Equivalent. Minimum Management Experience – 1 year. #J-18808-Ljbffr