Executive Chef 3

Sodexo • New Haven, CT

101d

About The Position

Sodexo is seeking an experienced and dynamic Executive Chef 3 to lead the culinary team at Yale New Haven Hospital (York Street Campus) in New Haven, CT. Yale New Haven Hospital (YNHH) is a 1,541-bed teaching hospital and the primary teaching site for the Yale School of Medicine and Yale School of Nursing. YNHH includes the 168-bed Smilow Cancer Hospital, the 201-bed Yale New Haven Children's Hospital, and the 76-bed Yale New Haven Psychiatric Hospital. The Executive Chef 3 is the primary culinary lead for our Patient Services team. This role oversees high-volume patient dining—approximately 900 patient meals daily—across three tray lines operating in two kitchens. YNHH utilizes a bedside ordering model with timed delivery (implemented May 2025), requiring tight execution, real-time coordination, and a hands-on leadership style.

Requirements

• Progressive culinary leadership in a high-volume healthcare or similar complex environment.
• Proven success running multiple tray lines and coordinating across more than one kitchen.
• Deep knowledge of HACCP, food safety, sanitation, and regulatory compliance.
• Strong people leadership: coaching, developing, and engaging frontline teams.
• Financial acumen: production planning, waste reduction, inventory/purchasing, and cost control.
• Comfortable with bedside ordering workflows, timed delivery, and service recovery.
• Excellent communication and cross-functional partnership skills.
• ServSafe Food Protection Manager (or ability to obtain).
• Culinary degree a plus.

Responsibilities

• Lead day-to-day culinary operations for patient dining, ensuring on-time, accurate, and temperature-safe meal delivery.
• Direct production planning, batch cooking, and tray line execution across two kitchens/three lines.
• Drive culinary quality standards, presentation, and consistency aligned with Sodexo and YNHH expectations.
• Champion food safety & compliance (HACCP, Joint Commission readiness, sanitation audits); maintain meticulous documentation.
• Manage purchasing, inventory, and cost controls to meet financial targets while minimizing waste.
• Hire, train, coach, and schedule a diverse team; foster a people-first, team-oriented culture.
• Partner closely with Patient Services leadership, Clinical Nutrition, and Diet Office to support therapeutic diets, allergies, and restrictions.
• Use menu/production systems and KPI dashboards to monitor performance and implement continuous improvement.
• Support readiness for VIP visits, surveys, and leadership walk-throughs; model visible, floor-based leadership.

Benefits

• 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

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Industry: Food Services and Drinking Places
• Education Level: Bachelor's degree