Assistant Director /Executive Chef of Stanford Catering

ABOUT STANFORD UNIVERSITY AND RESIDENTIAL & DINING ENTERPRISES:

Assistant Director /Executive Chef of Stanford Catering

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.

“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.”

Assistant Director /Executive Chef of Stanford Catering

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*:

Assistant Director /Executive Chef of Stanford Catering

• 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

Assistant Director /Executive Chef of Stanford Catering

Fully Onsite:

This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role.

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.

Assistant Director /Executive Chef of Stanford Catering

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.

Assistant Director /Executive Chef of Stanford Catering

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.

Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs.

Why Stanford is for You: 

Imagine a world without search engines or social platforms. Consider lives saved through first-ever organ transplants and research to cure illnesses. Stanford University has revolutionized the way we live and enriches the world. Supporting this mission is our diverse and dedicated 17,000 staff. We seek talent driven to impact the future of our legacy. Our culture and unique perks empower you with:

• Freedom to grow. We offer career development programs, tuition reimbursement, or course auditing. Join a TedTalk, film screening, or listen to a renowned author or global leader speak.
• A caring culture. We provide superb retirement plans, generous time-off, and family care resources.
• A healthier you. Climb our rock wall or choose from hundreds of health or fitness classes at our world-class exercise facilities. We also provide excellent health care benefits.
• Discovery and fun. Stroll through historic sculptures, trails, and museums.
• Enviable resources. Enjoy free commuter programs, ridesharing incentives, discounts and more

The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned.

Assistant Director /Executive Chef of Stanford Catering

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 his or her job.

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.