Overview: Manages all logistical operations at the Culinary Support Center (CSC). Develops, implements, and monitors standard operating procedures for building sanitation, transportation, purchasing, inventory, warehouse, dish room, and shipping and receiving to increase efficiencies, cost controls and support excellence in all aspects of the CSC. Reports to the Managing Director/ Senior Executive Chef of the CSC CSC Operations Manager and serves as key member of the CSC leadership team.

Required Skills and Abilities:
Required Skill/Ability 1: Well-developed organizational skills. Ability to manage and prioritize multiple projects simultaneously.
Required Skill/Ability 2: Strong oral and written communication, supervisory, conceptual and analytical skills.
Required Skill/Ability 3: Demonstrated institutional, hotel or conference center skills that include oversite of complex multi-faceted operations.
Required Skill/Ability 4: Knowledge of food service, quality, nutrition, safety and sustainability standards, and applied nutrition.

Preferred Skills and Abilities:

Hospitality industry experience.

Principal Responsibilities

1.  Develops, documents and disseminates standard operating procedures for sanitation, food safety and staff safety for all aspects of the CSC operation. 2.  In collaboration with the CSC Operations Manager and Yale Hospitality Training and Development Manager assures that all staff are provided orientation and ongoing training related to sanitation and safety.  3.  Develops and monitors cleaning schedules and ongoing preventative maintenance schedules. 4.  Manages strict adherence to sanitation policies, safety procedures and proper food storage and handling procedures. 5.  Establishes and monitors par levels for items in inventory for food, paper, liquor, and chemicals.  Places purchase orders to insure appropriate par levels to support customer needs while keeping inventory to a minimum.  6.  Establishes and implements SOP which minimize inventory loss and shrinkage. 7.  Participates in daily production meetings to understand and anticipate production needs. 8.  Assists in building and optimizing the impact of a cohesive CSC leadership team. 9.  Reviews, adjusts and places purchase orders for all, food, paper and chemical supplies based on production needs. 10. Monitors product compliance to departmental purchasing standards. 11. Develops, implements and maintains requisition and charging procedures for the circulation of all materials and supplies within the CSC. 12. Develops, implements and maintains requisition procedures for all materials and supplies leaving the CSC. 13. Oversees proper storage, dating and tagging of materials and supplies received, ensures appropriate refrigeration of perishable items, and proper placement and rotation of stock to prevent loss due to deterioration of product quality while in storage.   Conducts and documents periodic audits. 14. Schedules and oversees daily CSC Drivers delivery schedules to support residential dining, retail programs and catering functions in a seamless and efficient manner.  15. Coordinates supplier deliveries to meet operational needs. 16. Constantly seeks reductions in operating costs by consistently evaluating products, performance and margins.  17. Keeps abreast of current purchasing trends, values, and costs to assist with determining purchasing specifications.     18. Assures compliance with all applicable federal, state and local regulations. 19. Supports and recommends enhancements for the CSC use of menu management, requisitioning, catering and logistical software.  20. Assists with the development and monitoring of CSC pack rooms SOP’s. 21. Provides support for off-site catering logistics including development and implementation of SOP’s for monitoring and maintaining equipment and small ware inventory. 22. Facilitates with, local Joint Departmental Committee (JDC), weekly staff meetings, ongoing training, guidance and direction to staff members to include work rules, practical functions, customer service and operational excellence.  When/if necessary follow up with progressive coaching, counseling and disciplinary process. 23. Maintains excellent customer relations with internal and external clients. 24. Maintains a culture that supports optimal employee engagement and motivation. 25. May perform other duties as assigned. Required Education and Experience 1. Bachelor’s Degree and two years of related work experience or an equivalent combination of education and experience. 2. Minimum one year of culinary experience either working in a kitchen or culinary classes. 3. Familiarity with Eatec or comparable menu management software. Required License(s) or Certification(s) Serve-Safe. Physical Requirements 1. Sustained standing; frequent bending. 2. Move, lift and carry supplies, equipment, and materials weighing up to 35 pounds without assistance from floor to waist height and 25 pounds to shoulder height.  3. Carry supplies up or down stairs if necessary.  4. Work in confined areas with wide temperature variations.  5. Lift items above shoulder height. 6. Travel to and from units and/or events.

Job Posting Date

09/23/2026

Job Category

Manager

Bargaining Unit

NON

Compensation Grade

Administration & Operations

Compensation Grade Profile

Manager; Program Leader (24)

Salary Range

$68,000.00 - $120,500.00

Time Type

Full time

Duration Type

Staff

Work Model

On-site