Executive Chef

Location
California, United States
Posted
05 Nov 2018
End of advertisement period
05 Jan 2019
Ref
80832
Contract Type
Permanent
Hours
Full Time

RESIDENTIAL & DINING ENTERPRISES (R&DE):

Residential & Dining Enterprises, the largest auxiliary organization at Stanford University, supports the academic mission of the University by providing the highest quality services to students and other members of the university community. R&DE has an annual operating budget of over $270 million, oversees a 5 million sq. ft. physical plant across the campus, provides housing for over 12,000 students, serves over 18,000 daily meals at 30 dining and retail locations and over 500,000 meals at Athletic Concessions events, and hosts 20,000 conference guests annually. R&DE comprises 1100+ staff in the following divisions: the Office of the Senior Associate Vice Provost (SAVP), Student Housing Operations, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of R&DE strategic business partners: Finance & Administration, Human Resources, Information Technology, Maintenance Operations and Capital Projects, and Strategic Communications.

PURPOSE:

Oversee all culinary-related activities of food service operations and have responsibility for a campus region's systematic performance. Work in conjunction with the designated food service managers and chefs to meet revenue and expense goals.

CORE DUTIES*:

  • Lead recipe and menu planning by creating theme menus and recipes that align with organizational business optimization, quality, and customer service standards.
  • Promote health and safety standards by ensuring all operations are delivering effective and complete food safety and hygiene programs and by performing real-time assessments on program completion.
  • Lead comprehensive business optimization by reviewing and analyzing operations' inventory practices, designating changes and monitoring implementation, systematically integrating with organizational quality, safety, storage, certifications, and waste management goals, ensuring facilities' equipment is maintained and forecasting necessary replacements, overseeing and ensuring operations are controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control, and overseeing and reviewing forecasting and strategic budgeting.
  • Lead and model effective employee and staff relations by evaluating, leading, motivating, coaching, and providing corrective action for direct reports.

* - Other duties may also be assigned

MINIMUM REQUIREMENTS:

Education & Experience:

Accredited college program or degree, preferably specializing in a culinary program, or combination of education and relevant experience. Seven years of culinary management experience directing a large staff/multi-meal plan location/large volume cooking.

Knowledge, Skills and Abilities:

  • Ability to execute creative menu development.
  • Ability to apply business optimization principles and techniques across the organization.
  • Ability to champion innovative ideas and concepts by utilizing cutting edge trends and maintaining current industry standards.
  • Strong organizational and multitasking skills.
  • Demonstrated ability to harmoniously and professionally manage and work with co-workers and supervisors.
  • Ability to operate computer equipment and food and beverage computer systems.
  • Ability to operate and utilize culinary production equipment and tools.
  • Understanding and ability to apply local, state, and federal health and sanitation laws.
  • Reading, writing, and oral proficiency in the English language.
  • Understanding and application of basic training techniques.

Certifications and Licenses:

  • ServSafe CA Certification.

PHYSICAL REQUIREMENTS*:

  • Constantly stand, walk, chop and mix.
  • Frequently twist/bend/stoop/squat, reach/work above shoulders, lift/carry/push/pull objects that weigh up to 10 pounds.
  • Occasionally lift/carry/push/pull objects that weigh up to 50.
  • Ability to see food presentation and taste all types of food (glutens, dairy, all protein, vegetables, and starches).

* - Consistent with its obligations under the law, the University will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job.

WORKING CONDITIONS:

  • Scheduled days and work hours may vary based on operational need.

WORK STANDARDS:

  • Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations.
  • Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned.
  • Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, http://adminguide.stanford.edu

Job Code: 7623
Job Grade: I