Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $105,000.00
Work Schedule
Weekend Shifts
Benefits
Career development programs
Tuition Reimbursement
Family care resources
retirement plans
Time Off
Health care benefits
fitness classes
Job Description
Stanford University, located in the heart of California's Silicon Valley between San Francisco and San Jose, is one of the world’s leading teaching and research universities. Founded in 1891, the university is dedicated to creating and sharing knowledge, preparing students to be curious, think critically, and contribute meaningfully to the world. Stanford is renowned for its academic excellence across a broad spectrum of disciplines, including business, education, engineering, humanities and sciences, law, medicine, and sustainability. The university is not only a center of educational excellence but also a powerful engine of innovation that blends theory and practice, moving discoveries from... 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, or large volume cooking
- Ability to execute creative menu development
- Ability to apply business optimization principles and techniques
- Ability to champion innovative ideas 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
- 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
- Scheduled days and work hours may vary based on operational need
- Weekend and dinner service hours will be required
- This role is designated as essential and requires incumbents to report to work onsite
- Telecommuting is not available for this role.
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
- Ability to champion innovative ideas 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
- Oversee culinary-related activities of food service operations within a campus region to ensure systematic performance
- Collaborate with food service managers and chefs to meet revenue and expense goals
- Ensure compliance with local, state, and federal health and sanitation laws.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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