Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $84,000.00 - $115,700.00
Work Schedule
Flexible
Benefits
Career development programs
Tuition Reimbursement
retirement plans
Health care benefits
fitness classes
Generous time-off
Family care resources
Job Description
Stanford University is one of the world's premier teaching and research institutions, established in 1891 with a mission to create and disseminate knowledge while preparing students to think critically and engage meaningfully with the world. Located in California's Silicon Valley between San Francisco and San Jose, the university is home to seven schools offering a diverse range of programs in disciplines such as business, education, engineering, humanities, sciences, law, medicine, and sustainability. Stanford's campus spans over 8,180 acres and fosters a vibrant culture of intellectual curiosity, innovative thinking, and leadership to prepare its community for impactful citizenship globally.
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Job Requirements
- 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 or large volume cooking
- 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
- ServSafe CA Certification
Job Qualifications
- 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, or large volume cooking
- 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
- ServSafe CA Certification
Job 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
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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