Sous Chef 🔍Residential & Dining Enterprises, Stanford, California, United States📁Food Services📅Apr 29, 2021 Post Date📅89361 Requisition #Note: Not all unique aspects of the job are covered by this job description. This role is designated as essential and requires incumbents to report to the worksite. Telecommute is not an option for this role.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 and R&DE are committed to creating and sustaining a diverse environment. R&DE’s dedication to promoting diversity, multiculturalism, and inclusion is reflected in our work of providing service excellence to our students. Diversity is more than a commitment—it is foundational to what we do. We are fully focused on equality and believe deeply in diversity of race, gender, sexual orientation, religion, ethnicity, national origin and all the other characteristics that make us different. About Stanford Dining: R&DE Stanford Dining, a division of Residential & Dining Enterprises, serves over 12,000 meals per day. Its operations include11 undergraduate dining halls, two late-night dining operations, Schwab Executive Dining, an athletic training table program, the Teaching Kitchen @ Stanford, Community BeWell Gardens, and summer conference dining. As the dining department of the world’s premier research and teaching institution, R&DE Stanford Dining promotes food as a multidisciplinary educational experience and engages students in food issues such as those related to health, the environment, social equity and the global economy. R&DE Stanford Dining has been recognized for its culinary excellence by awards such as the prestigious industry Ivy Award by Restaurants and Institutions for its environmental leadership role, by numerous awards such as the Acterra Award for Sustainability, and most recently was named Most Vegan-Friendly College by peta2 for its vegan and vegetarian offerings, and certified as a Responsible Epicurean and Agricultural Leadership (REAL) restaurant by the United States Healthful Food Council for its use of nutrition and sustainability best practices. For more information, please visit www.dining.stanford.edu. JOB PURPOSE: The Sous Chef works directly with the Dining management team to ensure that food policies and programs promote excellence in food quality and presentation across all CPK Dining businesses. The position has responsibility for developing and supervising production, culinary standards, safety and sanitation, staff training & performance of kitchen staff. The Sous Chef supports the organization mission and vision by providing culinary artistry support to the department in the following areas: menu and recipe planning and creation, food and ingredient specifications, training programs, executive dining, the café, and catering. Oversee daily culinary-related activities within a dining hall, ensuring food and kitchen standards are met. CORE DUTIES*:
- Contribute to recipe and menu planning by providing direct assistance building recipes, maintaining cost-sensitive inventory levels, following daily menu production standards, assuring accurate work completion by line staff, executing and orchestrating the timing of production within operation standards, and influencing the use of innovative ideas and concepts, demonstrating cutting edge trends while maintaining current industry standards.Ensure health and safety standards are met by delivering real-time food safety and hygiene training for culinary staff as assigned.Contribute to business optimization by assisting with operating expense control through inventory maintenance, inventory level comparison, and inspecting and maintaining culinary equipment as directed.Contribute to effective employee and staff relations by providing input on scheduling needs for the unit and monitoring staff timing and production to avoid unplanned overtime expense.Act as the kitchen's second-in-command.
- Ability to suggest and execute creative menu development.Demonstrated ability to oversee and work harmoniously and professionally with co-workers and supervisors.Strong organizational and multitasking skills.Ability to operate computer equipment and food and beverage computer systems.Ability to operate and utilize culinary production equipment and tools.Awareness of local, state, and federal health and sanitation laws.Reading, writing, and oral proficiency in the English language.Knowledge 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 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).
- Scheduled days and work hours may vary based on operational need.
- 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
Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law. Additional Information
- Schedule: Full-time
- Job Code: 7621
- Employee Status: Regular
- Grade: F
- Requisition ID: 89361