Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $84,000.00 - $115,700.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Retirement Plan
Tuition Reimbursement
Paid Time Off
Family care resources
Fitness facilities
Commuter programs
Job Description
Stanford University, founded in 1891, stands as one of the world's premier teaching and research universities, known for its commitment to fostering knowledge creation and dissemination. Located in the heart of California's Silicon Valley between San Francisco and San Jose, Stanford is an intellectual powerhouse with seven schools on a sprawling 8,180-acre campus. These schools encompass a wide range of disciplines including business, education, engineering, humanities, sciences, law, medicine, and sustainability. The university not only excels academically but also serves as a hub of innovation, seamlessly transferring ideas from the lab and classroom into real-world applications. Stanford nurtures a culture... 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 large volume cooking
- Exceptional leadership and communication skills with the ability to effectively supervise, train, and manage a diverse work staff of bargaining unit employees
- Demonstrated strong ability with food service management systems or similar recipe development menu management systems
- Weekend and dinner service hours will be required
- 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 the English language
- Understanding and application of basic training techniques
- ServSafe CA Certification
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 large volume cooking
- Exceptional leadership and communication skills with the ability to effectively supervise, train, and manage a diverse work staff of bargaining unit employees
- Demonstrated strong ability with food service management systems or similar recipe development menu management systems
- 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 the English language
- Understanding and application of basic training techniques
- ServSafe CA Certification
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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