Executive Chef

Job Description Stanford University’s Residential & Dining Enterprises (R&DE) provides housing for 16,000 students and serves 8 million meals annually at 48 dining venues. R&DE operates a $400M budget and manages a $3B asset portfolio across one-third of the campus footprint. The Executive Chef reports to the Dining Hall Manager and is the culinary leader responsible for the execution of the residential student dining meal program, including late‑night retail offerings within an assigned dining hall (as applicable). Job Purpose Oversee all culinary‑related activities of food service operations and have responsibility for a campus region’s systematic performance. Work in conjunction with the designated food service managers and chefs to meet revenue and expense goals. Core Duties Deliver consistently high‑quality food by meeting established standards for taste, presentation, freshness, and menu execution across all meal periods, including late‑night service (as applicable). Ensure excellence in culinary operations by maintaining strong production systems, accurate forecasting, and consistent execution at volume. Maintain full food safety and compliance standards by achieving required health inspection outcomes and ensuring adherence to all sanitation and safety protocols. Achieve food cost and waste targets by managing purchasing, production, and inventory effectively, including reducing overproduction and improving yield. Support student health and wellness outcomes by executing nutritionally balanced menus and ensuring proper delivery of dietary accommodations. 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, designing changes, and monitoring implementation, integrating with organizational quality, safety, storage, certifications, and waste management goals, ensuring facilities’ equipment is maintained and forecasting necessary replacements, overseeing and ensuring operations control 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. Qualifications Education & Experience Accredited college program or degree, preferably specializing in a culinary program, or a combination of education and relevant experience. Seven years of culinary management experience directing a large staff/multi‑meal plan location/large volume cooking. Knowledge, Skills and Abilities Ability to execute creative menu development. 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. 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 pounds. Ability to see food presentation and taste all types of food (gluten, 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 his or her job. Working Conditions Scheduled days and work hours may vary based on operational need. 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. Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University’s Administrative Guide. Pay Range The expected pay range for this position is $105,000 to $115,000 per annum. Benefits 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. Stanford offers career development programs, tuition reimbursement, course auditing, generous time‑off, comprehensive retirement plans, extensive health and fitness benefits, free commuter programs, ridesharing incentives, and other resources to support a healthy, inclusive, and growth‑oriented workplace. Equal Employment Opportunity 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. #J-18808-Ljbffr Stanford University