Executive Chef - Stanford Hospitality and Auxiliaries -Redwood City Campus

Job description



Executive Chef - Stanford Hospitality and Auxiliaries -Redwood City Campus

Stanford University

Job Number:
81515


ABOUT STANFORD UNIVERSITY AND RESIDENTIAL & DINING ENTERPRISES:

Stanford University, located between San Francisco and San Jose in the heart of California's Silicon Valley, is one of the world's leading teaching and research universities. Since its opening in 1891, Stanford has been dedicated to finding solutions to big challenges and to preparing students for leadership in a complex world.

Residential & Dining Enterprises (R&DE), 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 in a sustainable and fiscally responsible manner. R&DE comprises 800+ staff in the following divisions: Office of the Senior Associate Vice Provost, Student Housing Operations, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of four R&DE strategic business partners: Finance & Administration including Information Technology, Human Resources, Strategic Communications, and Maintenance Operations & Capital Projects. R&DE houses 13,000+ students and their dependents while serving over 6.5 million meals annually to students, conference, catering, retail, and concession guests.


ABOUT 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 exceptional 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 and 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.

In early 2019, Stanford will be opening its Redwood City campus, the university's largest expansion to the original campus, which will house around 2,400 staff. Stanford Hospitality & Auxiliaries will be opening the Cardinal Cafe and catering services on this new campus, and is looking for outstanding hospitality staff to help in this exciting new venture. The Cardinal Cafe will be open to staff and the public, and will offer a variety of healthy and delicious breakfast and lunch options that include a beverage bar serving hand-made coffee, hot breakfast grill, Global Bowl bar, bountiful salad bar, a tasty vegan and vegetarian range, grass-fed beef burgers, flatbread pizzas, and a Market stocked with grab-and-go items. The Redwood City campus will also run a catering program, executing to the same exceptional standards offered at the main campus.




JOB PURPOSE:

This is an exciting opportunity for an experienced chef to make their mark and help shape an exceptional culinary experience for Stanford Redwood City campus staff and guests. The Executive Chef will be responsible for leading the creation of exciting menus and recipes that reflect Redwood City campus's culture, and will use their knowledge of plant-forward offerings and the latest culinary trends and flavors. The Executive Chef will work in conjunction with the designated event managers, chefs and clients to expedite and create a “wow” experience for the Cardinal Cafe and catering services.




CORE DUTIES*:

  • Lead VIP catering business by creating menus and recipes that align with organizational business optimization, quality, and customer service standards.
  • Create relationships with key stakeholders.
  • Create new innovative 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."



    Job Code: 7623Job Grade: I

    Job:

    Location: Residential & Dining Enterprises, California, United States
    Schedule:
    Classification Level:

    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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    Job No:
    Posted: 12/17/2018
    Application Due: 2/18/2019
    Work Type:
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