Role OverviewWe are seeking an accomplished
Executive Chef 4 to lead culinary operations at
Yale New Haven Hospital (YNHH), York Street Campus in
New Haven, CT.
The
Executive Chef 4 is a senior culinary leader responsible for driving operational, financial, and quality performance across patient and retail dining services. This role is approximately 80% administrative and 20% frontline culinary, combining strategic oversight with hands-on leadership.
You will lead a dynamic team of up to 100 union employees, ensuring excellence in food quality, safety, team engagement, and operational efficiency within a complex, high-volume healthcare environment.
What You'll Do- Ensure high-quality patient and retail meals that meet Sodexo standards for taste, presentation, and consistency
- Maintain strict adherence to HACCP, ServSafe, Joint Commission, and regulatory standards
- Lead and develop a team of managers and frontline employees, fostering growth and accountability
- Effectively manage within a union environment (1199 experience preferred; large union experience required)
- Build a positive, high-performance culture that drives retention and morale
- Oversee food and labor costs, inventory, procurement, and contract compliance
- Drive efficiency across patient services and retail operations while managing multiple priorities
- Partner with hospital leadership and cross-functional teams to achieve strategic and operational goals
What We OfferCompensation 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- 5+ years of administrative leadership experience in healthcare culinary operations
- Proven experience managing large, unionized teams (1199 experience strongly preferred)
- Demonstrated success leading multi-level teams, including managers and frontline staff
- Strong background in high-volume food service operations
- Expertise in food safety, sanitation, and regulatory compliance
- Experience with budgeting, inventory management, and procurement
- Passion for team development, coaching, and engagement
- Ability to commit long-term and help evolve and grow the program
Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience
Minimum Management Experience - 5 years
Minimum Functional Experience - 3 years
