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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.|
|Applicants to this position must reside within a 90 mile radius of the property.|
|Position Description:||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.
Essential Job Functions
-Responsible for food, equipment and supply ordering, using seasonal products and utilizing new food trends.
-Provides feedback to Executive Chef.
-Participates in menu concept development, special event planning and writing seasonal and custom menus.
-Maintains food costs, inventory controls and works within financial targets as specified by Unit Manager.
-Responsible for the hands on production duties as needed/required.
-Participates in hiring, staff training and development, and the supervision of the production staff.
-Interacts with Service 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 the Operations Manager and Executive Chef in other duties as needed/required.
-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 union experience preferred.
-Excellent oral and written communication skills.
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. #40321.
Stanford University is an affirmative action, equal opportunity employer.
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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: ||Immediate|
|Job Category: ||School|
|Job Type: ||Full-time|
|Experience: ||5 years|
|Education: ||Associate Degree|
|Job Location(s): ||California|
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