Chef De Cuisine - Stanford University (Palo Alto)

Feb. 7, 2012

San Francisco, CA

Confidential

Stanford Dining, a division within R&DE at Stanford University is recognized nationally for operating at the "cutting edge" of the college and University industry segment, 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 the vision "to be the best in the industry," Stanford Dining is a Certified Green Business practicing sustainability in its purchasing and using equipment and processes to reduce solid waste and preserve natural resources. In 2006, Stanford Dining received the highest Acterra Sustainability Award in recognition of these initiatives.

Stanford Dining is committed to excellence by providing the highest quality of food and customer service, and encompasses all aspects of a dynamic, customer-focused, award-wining student dining and world-renowned executive culinary dining program. Stanford Dining has an annual budget of $30M and 211 full-time employees (37 exempt, 8 non-exempt, 142 bargaining unit workers plus 200 casual employees) and operates two major business segments--Student Dining, and Schwab Executive Services, which comprises a wellness and sustainability program with an emphasis on utilizing the food products of local growers. Stanford Dining takes pride in hiring talented chefs from world-class culinary institutions who prepare high quality meals featuring ethnic cuisines, vegan, vegetarian, peanut sensitive, and halal meats to meet the diverse taste and preferences of its students. Student Dining consists of nine dining halls: Arrillaga Family Dining Commons, The Marketplace at Wilbur, Stern Dining, Manzanita Dining, Branner Dining, Florence Moore Dining, Christine Ricker Dining, Lakeside Dining, Murray, East and Yost House Dining, as well as two late night operations: The Dish (located at Arrillaga Family Dining Commons) and Late Lagunita (located at Lakeside Dining). The division also provides culinary service to the Stanford Athletic Training Table, Stanford Conference Services guests, and Schwab Executive Services at the Charles Schwab Residential Center on campus. The department also operates a Central Production Kitchen in the Arrillaga Family Dining Commons.

Summary of Position

This position has responsibility for supporting the Operations Manager in providing high quality food and service to students, conferees and other customers in a 7 day dining hall operation.

Business Operation Management

Acts as a role model of R&DE's culture, principles and values

Utilizes exceptional communication skills to interact effectively with clients and all constituents of the University, including high-level University officials

Models leadership behavior to achieve the highest level of customer satisfaction

Provides coaching, direction and leadership support to team members in order to achieve business and customer results. Challenges and inspires direct reports to achieve more.

Interviews, hires and trains direct reports and bargaining unit staff

Identifies and communicates key responsibilities and practices to ensure the team of direct reports promotes the R&DE principles and collaborative teamwork to achieve business results

Utilizes customer service standards and provides exceptional customer service to a wide variety of customers; provides customer service report to supervisor and communicates/reviews trends, problems, and solutions to the Director of Operations

Utilizes and adheres to department culinary standards and provides exceptional culinary service to students, staff, faculty, visitors and conferees

Ensures staffing levels are appropriate for business and consistent with forecasting

Facilitates the prioritization process and monitors new activities to ensure proper allocation of resources in support of overall business objectives

Responsible for performance management of staff and as appropriate, makes personnel decisions with support from Human Resources

Business Optimization and Compliance

Controls expenses to ensure unit is meeting financial goals, manages to operating budget to ensure efficient operations and quality standards are within budget

Utilizes the food/inventory management system for forecast production quantities, inventory levels, purchasing and managing cost

Achieves financial goals by reviewing transactions, check average, guest counts, daily food cost, daily labor cost and other expenses and making the necessary adjustments to operations

Responsible for food, equipment and supply ordering using department culinary and sustainable standards

Participates in menu concept development, special event planning and writing seasonal and custom menus

Ensures food is presented properly and ensures food is cooked just in time and remains fresh, appealing and appetizing during meal period

Responsible for hands on culinary production

Follows department HACCP procedures, takes time and temperature inspection and takes/documents corrective actions as required.

Inspects serving line and tastes all food items on the serving line prior to the start of meal service. Takes corrective actions as required.

Seeks out and initiates opportunities to strengthen leadership, business management and organizational expertise

Ensures timely completion of projects.

Reviews all quality audits from Food Safety, Sanitation and Environmental Compliance Manager and follows through on action plans

For units with consulting chefs: Collaborates with Stanford Dining consulting chefs. Adheres to purchasing and menu guidelines of a consulting chef program. Attends and supports all consulting chef training and special events. Trains other support staff in the standards of the station.

Supports the Sustainable Food Program Manager in support of key sustainability goals for Stanford Dining

Supports short and long term menu planning to improve dining operations.

Supports the Food Safety, Sanitation and Environmental Compliance Manager and Wellness and Performance Nutritionist on required training programs for food production employees

Oversees purchasing of food, supplies and equipment. Responsible for food and supply purchasing. Adheres to department purchasing policies. Assures food and supply purchasing is accurate and within established budgets. Maintains proper inventory controls.

Monitors and ensures full compliance of safety practices

Oversees cleaning and maintenance of dining hall, kitchen, and ensuring equipment is clean and in good working order. Maintains cleanliness standard that meets/exceeds county health and safety codes and departmental operating standards.

Prepares payroll, invoices, inventory, labor and other like reports. Creates and maintains statistical records.

Ensures unit adheres to legal, university policy and R&DE compliance requirements

Participates in various projects as assigned by the General Manager or Director of Operations

Qualifications

Degree in Hotel and Restaurant Management or a recognized Culinary Institution or equivalent combination and experience.

Previous large quantity food production experience preferred.

Bilingual English/Spanish preferred.

Familiarity with a computerized menu and ordering system preferred.

Ability to work with a diverse workforce.

Previous experience with union contract and bargaining unit employees preferred.

Excellent oral and written communication skills.

Valid California drivers license.

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or visit http://jobs.stanford.edu and apply for job #46334