Executive Chef - Catering

Stanford University is one of the world's premier teaching and research universities, renowned globally for its commitment to academic excellence, innovation, and discovery. Established in 1891, Stanford's mission focuses on creating and sharing knowledge and preparing students to be curious, critical thinkers, and proactive contributors to society. The university comprises seven schools, encompassing diverse disciplines such as business, education, engineering, humanities and sciences, law, medicine, and sustainability. Nestled between San Francisco and San Jose, on an expansive 8,180-acre campus in California's Silicon Valley, Stanford serves not only as an educational hub but also as an engine of innovation. It fosters a dynamic environment where theory and practice converge to bring transformative ideas from labs and classrooms into the real world.

Residential & Dining Enterprises (R&DE) is the largest auxiliary organization at Stanford University, playing a vital role in supporting the university’s academic mission by providing top-tier services to students and the broader campus community. With an annual operating budget of $400 million and a $3 billion asset portfolio covering over one-third of the campus footprint, R&DE manages extensive operations that include housing 16,000 students and dependents, serving 8 million meals annually across 48 dining venues and 32 culinary enterprises, and offering executive services, conference operations, and guest lodging. The organization operates continuously throughout the year, emphasizing a "Students First" philosophy and a commitment to service excellence. Its diverse team of over 1,200 employees is divided into several divisions, including Student Housing Operations, Stanford Conferences, Dining and Hospitality, Maintenance Operations, and strategic business partners in Finance, IT, HR, and Communications.

This essential role is focused on overseeing all culinary-related activities within food service operations across a designated campus region. The position requires collaboration with food service managers and chefs to meet revenue and expense objectives, ensuring high standards in culinary services. The Manager will lead menu and recipe planning by crafting theme menus that support organizational goals, promote health and safety compliance through rigorous food safety and hygiene programs, and drive business optimization by managing inventory, labor, budgeting, and purchasing decisions. This includes ensuring proper maintenance of culinary equipment and integrating sustainability and waste management practices.

A critical aspect of this role is leading and modeling effective employee relations by evaluating, motivating, coaching, and providing corrective actions when necessary. The Manager must apply innovative culinary concepts while adhering to industry trends and regulatory standards. The position requires standing and active physical involvement in kitchen operations, with flexible scheduling to meet operational demands. The expected salary range is $105,000 to $115,000 per annum, reflecting the importance of this leadership role at Stanford University.

Working at Stanford offers unique opportunities for growth and development, supported by robust benefits such as career development programs, tuition reimbursement, excellent retirement plans, health and fitness facilities, commuting incentives, and a vibrant campus culture. The university is committed to diversity, inclusion, and equal opportunity, ensuring an empowering and supportive work environment for all employees.

Join Stanford University and Residential & Dining Enterprises to play a pivotal role in shaping culinary excellence within one of the world’s leading academic institutions, contributing to student satisfaction and operational success on a dynamic and innovative campus.