Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $84,000.00 - $115,700.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Retirement Plan
Paid Time Off
Tuition Reimbursement
Family care resources
fitness classes
Commuter programs
Job Description
Stanford University is one of the world's premier teaching and research institutions, founded in 1891 with the mission to create and share knowledge, preparing students to be curious, think critically, and contribute meaningfully to the global community. The university is renowned for its academic excellence, offering diverse disciplines through its seven schools, including business, education, engineering, humanities and sciences, law, medicine, and sustainability. Nestled in the heart of California's Silicon Valley, Stanford's 8,180-acre campus serves as a vibrant hub for innovation and leadership development. The university fosters a culture of expansive inquiry, freedom of thought, and intellectual collaboration, equipping students... Show More
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/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/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
We didn't receive the exact location for this job posting,
please contact the employer.
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