Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $106,000.00 - $125,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Retirement Plan
Paid Time Off
Tuition Reimbursement
Family care resources
Fitness facilities
Commuter programs
Job Description
Stanford University, established in 1891, is one of the world's leading teaching and research universities. Known for its academic excellence and innovation, Stanford is dedicated to creating and sharing knowledge that prepares students to be curious, think critically, and contribute to the world. The university includes seven schools covering a vast range of disciplines 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 expansive 8,180-acre campus fosters a culture of expansive inquiry, fresh thinking, and freedom of thought, aiming to develop future leaders... Show More
Job Requirements
- Accredited college program or degree preferably specializing in culinary program or combination of education and relevant experience
- Seven years culinary management experience directing large staff multi-meal plan location or large volume cooking
- Exceptional leadership and communication skills with ability to supervise train and manage 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 required
- Ability to execute creative menu development
- Ability to apply business optimization principles and techniques
- Ability to champion innovative ideas and concepts utilizing cutting edge trends and maintaining 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 language
- Understanding and application of basic training techniques
- ServSafe CA Certification
- Constantly stand walk chop and mix
- Frequently twist bend stoop squat reach work above shoulders lift carry push pull objects up to 10 pounds
- Occasionally lift carry push pull objects up to 50 pounds
- Ability to see food presentation and taste all types of food including glutens dairy proteins vegetables and starches
- Scheduled days and work hours may vary based on operational need
Job Qualifications
- Accredited college degree preferably in culinary program or relevant field
- Seven years of culinary management experience directing large staff multi-meal plan location or large volume cooking
- Exceptional leadership and communication skills
- 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
- Ability to champion innovative ideas and maintain current industry standards
- Strong organizational and multitasking skills
- Demonstrated ability to harmoniously manage co-workers and supervisors
- Ability to operate computer equipment and food and beverage computer systems
- Ability to operate culinary production equipment and tools
- Understanding and ability to apply health and sanitation laws
- Proficiency in English reading writing and oral communication
- 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
- Provide strategic culinary planning and direction to achieve operational excellence and financial performance goals
- Build and maintain strong student relationships ensuring exceptional service and alignment with mission
- Lead recipe and menu planning by creating theme menus aligning with business optimization quality and customer service standards
- Promote health and safety standards ensuring effective food safety and hygiene programs
- Lead business optimization by reviewing and analyzing operations inventory practices implementing changes monitoring implementation integrating with quality safety and waste management goals
- 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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