Sodexo is seeking an experienced and dynamic Executive Chef 3 to lead the culinary team at Yale New Haven Hospital – Saint Raphael Campus , a premier healthcare facility in New Haven, Connecticut . The Saint Raphael campus features bedside dining for 501 patients, a high-volume cafeteria, and a Peet’s Coffee Kiosk.
This role will report to the General Manager, lead a team of approximately 20 employees, oversee all culinary operations, ensuring excellence in patient dining, retail food service, food safety, and regulatory compliance. This individual will be responsible for all kitchen operations, culinary structure and systems, training and development, procurement, financial outcomes, and contract compliance. A strong culinary management background in a healthcare setting and the ability to build and lead a cohesive team are a must for success in this role .
At Sodexo, we are committed to improving the quality of life for those we serve. If you are a proven culinary leader with a passion for innovation, team development, and delivering exceptional dining experiences, we invite you to join our team at Yale New Haven Hospital – Saint Raphael Campus.
Apply today and help lead the future of hospital culinary excellence.
Oversee and direct all culinary operations for patient dining, retail, and catering services
Implement and standardize Sodexo culinary systems, menus, and procedures
Provide strong, hands-on leadership to kitchen staff, ensuring productivity and team engagement
Drive a culture of excellence in food quality, presentation, and customer service
Manage procurement, inventory, and purchasing while maintaining budget and cost controls
Ensure compliance with HACCP, ServSafe, and all food safety and sanitation standards
Collaborate with clients and internal teams to meet evolving culinary needs and exceed expectations
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.
5+ years of progressive culinary experience, including high-volume batch cooking
3+ years of culinary management experience in healthcare setting with a structured, organized approach
3+ years of experience in procurement and inventory management
Demonstrated ability to lead, coach, and develop a high-performing culinary team
Strong leadership skills with a proactive, hands-on management style
Experience in an acute care hospital environment with 300+ beds (preferred)
Prior Sodexo experience (preferred)
ServSafe certification and solid HACCP knowledge
Strong organizational, communication, and client relationship-building skills
Flexibility to work varied shifts including weekends and holidays as needed
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 .
Minimum Education Requirement - Bachelor’s Degree or equivalent experience
Minimum Management Experience - 3 years
Minimum Functional Experience - 3 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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