Executive Chef - $84000 to $115700 per YEAR

Stanford University is one of the world's premier teaching and research institutions, established in 1891 with a mission to create and disseminate knowledge while preparing students to think critically and engage meaningfully with the world. Located in California's Silicon Valley between San Francisco and San Jose, the university is home to seven schools offering a diverse range of programs in disciplines such as business, education, engineering, humanities, sciences, law, medicine, and sustainability. Stanford's campus spans over 8,180 acres and fosters a vibrant culture of intellectual curiosity, innovative thinking, and leadership to prepare its community for impactful citizenship globally. Residential & Dining Enterprises (R&DE) is the largest auxiliary organization within Stanford University, tasked with supporting the academic mission by delivering high-quality services to students and other university members. With an annual operating budget of $400 million, R&DE operates continuously throughout the year and manages over 7 million square feet of campus space, including student housing for 16,000 residents, 48 dining venues, 32 culinary enterprises, and additional services like executive events, conference operations, and guest accommodations. The organization is a dynamic and diverse team of over 1,200 staff across several divisions, including Student Housing Operations, Stanford Conferences, Dining and Hospitality, Maintenance Operations, Capital Projects, and strategic business partners like Finance, Human Resources, Information Technology, and Marketing. The Culinary Manager role within R&DE is crucial for overseeing the culinary functions in food services operating within a designated campus region. The position is responsible for guiding food service managers and chefs to achieve revenue and expense targets while ensuring exceptional quality and customer experience. Emphasizing themes like creative menu development and health standards, the manager leads recipe planning and ensures adherence to food safety and hygiene. This individual also drives operational excellence by managing inventory, maintaining kitchen equipment, controlling labor costs, overseeing budgeting and purchasing, and promoting innovative ideas aligned with industry trends. Moreover, the position demands strong leadership in staff management, including motivating teams, coaching, and applying corrective measures when necessary to cultivate a productive working environment. The Culinary Manager must be adept at multitasking, possess organizational skills, and demonstrate professionalism in interactions with colleagues. A fundamental understanding of local and federal health regulations and culinary equipment operation is essential for success. This is a full-time, onsite role with an essential designation, offering an annual salary range of $100,000 to $105,000. Stanford University provides competitive benefits such as career development programs, tuition reimbursement, generous retirement plans, health and fitness resources, and a vibrant workplace culture that fosters inclusion and employee wellbeing. Stanford's commitment to diversity, equity, and belonging ensures an inclusive environment where all staff are empowered and supported in achieving excellence. This career opportunity invites individuals passionate about culinary services and eager to contribute to a prestigious academic community to join R&DE in delivering outstanding experiences to the university's students and staff.

• 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 or large volume cooking
• 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