ABOUT STANFORD UNIVERSITY AND RESIDENTIAL & DINING ENTERPRISES:
Stanford University, located between San Francisco and San Jose in the heart of California's Silicon Valley, is one of the world's leading teaching and research universities. Since its opening in 1891, Stanford has been dedicated to finding solutions to big challenges and to preparing students for leadership in a complex world.
Residential & Dining Enterprises (R&DE), 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 in a sustainable and fiscally responsible manner. The department is the steward for a $1.8 billion asset portfolio covering 1/3 of Stanford’s campus and has a $272 million annual operating budget for FY17. R&DE comprises 800+ staff in the following divisions: the Office of the Senior Associate Vice Provost (SAVP Office), Student Housing, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of four R&DE strategic business partners: Finance & Administration, Human Resources, Information Technology, and Strategic Communications. R&DE houses 13,000+ students and their dependents while serving over 6.5 million meals annually to students, conference, catering, retail, and concession guests and annually hosts a combined 52,000 guests in the Stanford Guest House and on-campus in Stanford Conferences.
ABOUT STANFORD HOSPITALITY & AUXILIARIES:
Stanford Hospitality & Auxiliaries, a division within R&DE at Stanford University is committed to excellence and the highest level of customer service. It is recognized nationally for operating at “the cutting edge” of the industry receiving exceptional service ratings and numerous awards, including the Restaurant & Institutions Magazine Ivy Award for excellence in food service and hospitality. The Ivy Award is one of the industry’s most prestigious and coveted awards, give to those operations that meet the highest standards of food, hospitality and service. With R&DE’s vision “to be the best in the business” Stanford Hospitality and Auxiliaries is a Certified Green Business practicing sustainability in its purchasing and using equipment and processes that reduce solid waste and preserve natural resources. The highest Acterra Sustainability Award was received in 2006, in recognition of these initiatives.
Oversee daily culinary-related activities within a dining hall, ensuring food and kitchen standards are met.
- Contribute to recipe and menu planning by providing direct assistance building recipes, maintaining cost-sensitive inventory levels, following daily menu production standards, assuring accurate work completion by line staff, executing and orchestrating the timing of production within operation standards, and influencing the use of innovative ideas and concepts, demonstrating cutting edge trends while maintaining current industry standards.
- Ensure health and safety standards are met by delivering real-time food safety and hygiene training for culinary staff as assigned.
- Contribute to business optimization by assisting with operating expense control through inventory maintenance, inventory level comparison, and inspecting and maintaining culinary equipment as directed.
- Contribute to effective employee and staff relations by providing input on scheduling needs for the unit and monitoring staff timing and production to avoid unplanned overtime expense.
- Act as the kitchen's second-in-command.
* - Other duties may also be assigned
Education & Experience:
Accredited college program or degree, preferably specializing in a culinary program, or combination of education and relevant experience. Two years of culinary management experience.
Knowledge, Skills and Abilities:
- Ability to suggest and execute creative menu development.
- Demonstrated ability to oversee and work harmoniously and professionally with co-workers and supervisors.
- Strong organizational and multitasking skills.
- Ability to operate computer equipment and food and beverage computer systems.
- Ability to operate and utilize culinary production equipment and tools.
- Awareness of local, state, and federal health and sanitation laws.
- Reading, writing, and oral proficiency in the English language.
- Knowledge of basic training techniques.
Certifications and Licenses:
- ServSafe CA Certification.
- 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 the job.
- Scheduled days and work hours may vary based on operational need.
- 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 Grade: 7621
Job Code: F
"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 the job."