Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $106,000.00 - $125,000.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Retirement Plan
Paid Time Off
Tuition Reimbursement
wellness programs
Commuter Benefits
Job Description
Stanford University is one of the world's foremost teaching and research institutions, renowned for its commitment to academic excellence, innovation, and fostering critical thinking. Established in 1891, Stanford has a rich history and mission centered on creating and sharing knowledge while preparing students to contribute meaningfully to the world. The university is home to seven schools, offering diverse academic programs in fields such as business, education, engineering, humanities, sciences, law, medicine, and sustainability. Situated in the heart of California's Silicon Valley, between San Francisco and San Jose, Stanford's sprawling 8,180-acre campus provides a vibrant environment that melds academic pursuits with... Show More
Job Requirements
- Accredited college degree or equivalent culinary program
- Minimum seven years of culinary management experience in large volume or multi-unit settings
- Ability to work evenings, weekends, and on-call hours as required
- Exceptional leadership and communication skills
- Ability to use food service management and recipe/menu systems
- Strong organizational and multitasking abilities
- Knowledge and application of health and sanitation laws
- ServSafe CA Certification
- Physical ability to stand, walk, lift up to 50 pounds, and perform food tasting
- Effective interpersonal skills to manage diverse teams
- Willingness to work onsite regularly
- Ability to follow safety protocols
- Proficiency in English
Job Qualifications
- Accredited college degree or program, preferably in culinary arts
- Seven years of culinary management experience directing a large staff or multi-unit food service operation
- Exceptional leadership and communication skills
- Strong ability with food service management systems or recipe/menu management software
- Demonstrated creativity in menu development
- Ability to apply business optimization principles
- Knowledge of cutting-edge culinary trends and industry standards
- Strong organizational and multitasking skills
- Proficient in using computer and food/beverage systems
- Understanding of local, state, and federal health and sanitation regulations
- ServSafe CA Certification
- Proficiency in English reading, writing, and speaking
- Effective staff training and development abilities
Job Duties
- Oversee and manage the culinary operations of large, multi-unit dining halls, serving as the primary culinary point of contact while leading the on-site culinary team and daily operations
- Provide strategic culinary planning and direction to achieve both operational excellence and financial performance goals in a dynamic, fast-paced environment
- Build and maintain strong student relationships, ensuring exceptional service and alignment with the mission to build community and support culinary excellence
- 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
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