Executive Chef

About This Role

Oversee all culinary aspects of food service operations for a campus region at Stanford University, focusing on menu planning, health and safety standards, and business optimization. This role involves managing a large staff and overseeing systematic performance to meet revenue and expense goals.

Responsibilities

• Lead recipe and menu planning by creating theme menus and recipes that align with organizational business optimization, quality, and customer service standards
• 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 integrate with organizational quality, safety, storage, certifications, and waste management goals
• Ensure facilities' equipment is maintained and forecast necessary replacements
• Oversee and ensure operations are controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
• Oversee and review forecasting and strategic budgeting
• Lead and model effective employee and staff relations by evaluating, leading, motivating, coaching, and providing corrective action for direct reports

Requirements

• Accredited college culinary program or equivalent experience
• 7+ years of culinary management experience
• Ability to execute creative menu development
• Ability to apply business optimization principles and techniques
• Strong organizational and multitasking skills
• Demonstrated ability to manage and work harmoniously 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

Qualifications

• 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/large volume cooking

Nice to Have

• Ability to champion innovative ideas and concepts by utilizing cutting edge trends and maintaining current industry standards

Benefits

Certifications