Executive Chef - Stanford Hospitality and Auxiliaries -Redwood City Campus
Lead VIP catering business by creating menus and recipes that align with organizational business optimization, quality, and customer service standards. Create relationships with key stake holders. Create new innovate menus using new techniques Work across multiple facilities to support VIP catering requirements 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. * - Other duties may also be assigned MINIMUM REQUIREMENTS: Education & Experience: Accredited college program or degree, preferably specializing in a culinary program, or combination of education and relevant experience. Proven track record of culinary management experience in a high -end culinary establishment. Knowledge, Skills and Abilities: Ability to execute creative menu development Experience in High-end restaurant or catering operation. 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. Certifications and Licenses: ServSafe CA Certification. PHYSICAL REQUIREMENTS*: Constantly stand, walk, chop and mix. Frequently twist/bend/stoop/squat, reach/work above shoulders, lift/carry/push/pull objects that weigh up to 10 pounds. Occasionally lift/carry/push/pull objects that weigh up to 50. Ability to see food presentation and taste all types of food (glutens, dairy, all protein, vegetables, and starches). * - Consistent with its obligations under the law, the University will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of the job. WORKING CONDITIONS: Scheduled days and work hours may vary based on operational need. WORK STANDARDS: Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations. Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned. Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, http://adminguide.stanford.edu. "Consistent with its obligations under the law, the University will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of the job."
Executive Chef - Stanford Hospitality and Auxiliaries -Redwood City Campus
Job Number: 81515
ABOUT RESIDENTIAL & DINING ENTERPRISES: Founded in 1891, Stanford University is among the top academic institutions in the country, excelling in a wide range of fields from the humanities to information technology to the health sciences and medicine. The university is located near Palo Alto, 35 miles south of San Francisco, on an 8,800-acre campus. Residential & Dining Enterprises, the largest auxiliary organization at Stanford University, supports the academic mission of the University by providing the highest quality services to students and other members of the university community. The Department has an annual operating budget of over $206 million, oversees a 5 million sq. ft. physical plant across the campus, and provides housing for over 12,000 students, serves over 18,000 daily meals at 30 dining and retail locations and over 500,000 meals at Athletic Concessions events, and hosts 20,000 conference guests annually. Additionally, R&DE comprises 660 FTE staff in the following divisions: the Office of the Senior Associate Vice Provost, Student Housing, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of R&DE strategic business partners: Finance & Administration, Human Resources, and Information Technology. “Students (Customers) First” is the mantra of R&DE and our strategic goals reflect our commitment to delivering quality and excellence to our constituents every day. In R&DE, “Excellence is defined by aligning our strategic goals and performance with our vision.” STANFORD HOSPITALITY & AUXILIARIES: Stanford Hospitality & Auxiliaries, a division within R&DE at Stanford University is committed to excellence and the highest level of customer service. It is recognized nationally for operating at “the cutting edge” of the industry receiving service ratings and numerous awards, including the Restaurant & Institutions Magazine Ivy Award for excellence in food service and hospitality. The Ivy Award is one of the industry's most prestigious and coveted awards, given to those operations that meet the highest standards of food, hospitality and service. With R&DE's vision “to be the best in the business” Stanford Hospitality & Auxiliaries is a Certified Green Business practicing sustainability in its purchasing and using equipment and processes that reduce solid waste and preserve natural resources. The highest Acterra Sustainability Award was received in 2006, in recognition of these initiatives. JOB PURPOSE: Head VIP catering on Campus. Work in conjunction with the designated event managers, chefs and clients to expedite and create a “wow” experience CORE DUTIES*:
Location: Residential & Dining Enterprises, California, United States
To be considered for this position please visit our web site and apply on line at the following link: stanfordcareers.stanford.edu
Stanford is an equal opportunity employer and all qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other characteristic protected by law.
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