Executive Chef - Catering

Stanford University, founded in 1891, is one of the world's premier teaching and research institutions. Situated in the heart of California's Silicon Valley, between San Francisco and San Jose, Stanford boasts a sprawling 8,180-acre campus that houses seven schools specializing in diverse disciplines such as business, education, engineering, humanities and sciences, law, medicine, and sustainability. This prestigious university is renowned not only for its academic excellence but also as a powerhouse of innovation, seamlessly integrating theoretical research with real-world application to transform ideas from the classroom and laboratories into impactful discoveries and inventions that influence the global community. Stanford fosters a culture that encourages inquisitive minds, critical thinking, open discussions, and freedom of thought, preparing its students to take on leadership roles and participate actively as engaged citizens worldwide.

Within Stanford University, the Residential & Dining Enterprises (R&DE) department is the largest auxiliary organization supporting the academic mission by delivering exceptional services to students and the university community. With an impressive annual operating budget of $400 million, R&DE operates around the clock throughout the year and manages a massive $3 billion portfolio comprising over 7 million square feet—representing one-third of the campus footprint. This division provides housing accommodations for 16,000 students and dependents across campus and serves 8 million meals annually through 48 dining venues and 32 culinary enterprises. Apart from housing and dining, R&DE also oversees executive services, conference operations, and guest lodging. The team consists of more than 1,200 talented and diverse staff members organized into several divisions, including Student Housing Operations & Stanford Conferences, Stanford Dining and Hospitality & Auxiliaries, Maintenance Operations and Capital Projects, and strategic business partnerships encompassing Finance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing.

R&DE operates with a 'Students First' philosophy, emphasizing superior service excellence as its core value. They see students not as interruptions but as the fundamental reason for their existence and are deeply committed to fair treatment, equal access to opportunities, and fostering an inclusive and empowering workplace culture. R&DE strives to build an environment where every staff member experiences belonging and is encouraged to thrive professionally and personally. This essential role is required to be onsite, reflecting the hands-on nature and operational demands of the position.

The role focuses on overseeing all culinary activities related to food service operations within a designated campus region and ensuring systematic performance. Reporting directly to food service managers and chefs, the incumbent is accountable for meeting revenue and expense targets through strategic leadership and operational management. Responsibilities include leading recipe and menu planning aligned with organizational business optimization, quality standards, and customer service excellence.

The role also demands upholding rigorous health and safety standards by ensuring full compliance with food safety and hygiene programs, conducting real-time assessments, and driving continuous improvements. Business optimization is a significant component, entailing review and analysis of inventory practices, facility equipment maintenance, labor and operating expense control through efficient scheduling, budgeting, purchasing, and inventory management. The position requires adept leadership in employee relations—motivating and coaching staff, conducting evaluations, and taking corrective action when necessary.

Candidates should hold an accredited college degree or equivalent combination of education and experience, preferably in the culinary field, and possess a minimum of seven years in culinary management, particularly handling a large staff, multi-meal plan locations, or large volume cooking.

Knowledge of creative menu development, business optimization techniques, culinary trends, safety and sanitation laws, and proficiency with food service computer systems and culinary equipment is essential. The role also requires ServSafe CA Certification and the physical ability to perform kitchen tasks such as standing for long periods, lifting up to 50 pounds, and tasting various foods.

Stanford offers a competitive salary range of $105,000 to $115,000 per annum, reflecting the position's scope, responsibilities, and market conditions. Employees enjoy a culture that supports growth through career development programs, tuition reimbursement, and a variety of health and wellness benefits, alongside an inclusive environment promoting diversity and equal opportunity.