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|Chef de Cuisine|
|Company Name:||Stanford Dining|
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|This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.|
|Position Description:||I. About Residential & Dining Enterprises |
Residential & Dining Enterprises (R&DE), the second largest auxiliary organization at Stanford University, supports the academic mission of the University by providing the highest quality services and a commitment to excellence to students, other members of the University community and guests. R&DE comprises of over 800 talented and diverse employees across R&DE?s eight divisions
II. About Stanford Dining
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.
III. 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.
IV. Essential Job Functions
Responsible for food, equipment and supply ordering, using seasonal, sustainable products and utilizing new food trends.
Provides feedback to Associate Director/Senior Executive Chef
Participates in menu concept development, recipe writing and adjustment, special event planning and writing seasonal and custom menus.
Maintains food costs, inventory controls and works within financial targets as specified by General Manager.
Responsible for the hands on production and training duties as needed/required.
Participates in hiring, staff training and development, and the supervision of the production staff.
Interacts with Hospitality Managers on food displays, ensuring the highest quality of food production, standards, presentations and techniques.
Delivers food in a timely manner. Maintains the highest levels of food safety, sanitation and cleanliness in all production areas. Processes payroll; receives invoices, takes inventory, and monitors staff productivity.
Assists in other duties as needed/required.
Excellent supervisory, leadership, management and coaching skills
Excellent culinary creativity, sustainability and menu writing abilities
Degree in Hotel and Restaurant Management or a recognized Culinary Institution or equivalent combination and experience.
Three (3) to five (5) years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control.
Proficient computer skills to include; various computer programs, Microsoft office programs, e-mail and menu writing abilities
Proficient in menu development, cost controls, purchasing and inventory
Ability to work with a diverse workforce.
Excellent communication skills both written and verbal. Ability to communicate on various levels to include management, customers, client, and associate
Ability to multi-task as well as stay on task and concentrate with constant interruptions
Previous union experience preferred.
To assure your application information is captured in our official files and that the hiring department also has immediate access to your resume, you must apply to http://jobs.stanford.edu, indicating Req. #35069
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|Company Profile:||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.?
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|Job Profile: |
|Position: ||Chef de Cuisine|
|Start Date: ||Match Any|
|Job Category: ||School|
|Job Type: ||Full-time|
|Compensation: ||Commensurate with Experience|
|Experience: ||3 years|
|Education: ||Culinary Arts Degree Preferred|
|Job Location(s): ||California|
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