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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $105,000.00 - $115,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Retirement Plan
Tuition Reimbursement
Paid Time Off
Family care resources
fitness classes
Commuter programs
Job Description
Stanford University is one of the world's premier teaching and research institutions, established in 1891 with a commitment to fostering knowledge creation, critical thinking, and global contribution. Located in the heart of California's Silicon Valley between San Francisco and San Jose, Stanford boasts a sprawling 8,180-acre campus that hosts world-class scholars and seven distinct schools spanning business, education, engineering, humanities, sciences, law, medicine, and sustainability. As a pioneer of innovation, Stanford blends theoretical knowledge and practical application, translating discoveries from its labs and classrooms into impactful real-world solutions. The university cultivates an environment characterized by broad inquiry, innovative thinking, open... Show More
Job Requirements
- Accredited college program or degree preferably specializing in 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 English
- Understanding and application of basic training techniques
- ServSafe CA Certification
Job Qualifications
- Accredited college program or degree preferably specializing in 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 English
- Understanding and application of basic training techniques
- ServSafe CA Certification
Job Duties
- Deliver consistently high-quality food by meeting established standards for taste, presentation, freshness, and menu execution across all meal periods including late-night service
- Ensure excellence in culinary operations by maintaining strong production systems, accurate forecasting, and consistent execution at volume
- Maintain full food safety and compliance standards by achieving required health inspection outcomes and ensuring adherence to all sanitation and safety protocols
- Achieve food cost and waste targets by managing purchasing, production, and inventory effectively including reducing overproduction and improving yield
- Support student health and wellness outcomes by executing nutritionally balanced menus and ensuring proper delivery of dietary accommodations
- 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
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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