Executive Chef

Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission by providing high‑quality services. R&DE operates a $3B asset portfolio, serves over 16,000 students across 48 dining venues, and employs more than 1,200 staff across several divisions. Job Purpose Oversee all culinary‑related activities of food service operations and manage a campus region’s systematic performance. Work with 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 inventory practices, monitoring implementation of changes, integrating with quality, safety, storage, certifications, and waste management goals, ensuring facilities’ equipment is maintained and forecasting replacements, and overseeing labor and operating expenses through scheduling, budgeting, purchasing decisions, and inventory control. Lead and model effective employee and staff relations by evaluating, motivating, coaching, and providing corrective action for direct reports. Minimum Requirements Education & Experience: Accredited college program or degree, preferably specialized in culinary arts, or a combination of education and relevant experience. Minimum 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 using cutting‑edge trends. Strong organizational and multitasking skills. Demonstrated ability to manage and collaborate with coworkers and supervisors professionally. Ability to operate computer equipment and food & beverage systems. Ability to operate and utilize culinary production equipment and tools. Understanding and application of local, state, and federal health and sanitation laws. Reading, writing, and oral proficiency in English. 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/car​ry/push/pull objects that weigh up to 10 pounds. Occasionally lift/car​ry/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). Working Conditions Scheduled days and work hours may vary based on operational need. Work Standards Interpersonal Skills: Demonstrated ability to work well with Stanford colleagues and external partners. Promote Culture of Safety: Demonstrated commitment to personal responsibility, safety value, communication of safety concerns, and promotion of safe behaviors. Compliance with all applicable University policies and procedures. Earnings Information The expected pay range for this position is $105,000 to $115,000 per annum. Benefits 18+ PTO days per year Health benefits start when you start Flexible work options $6,000+ annual tuition and training assistance 403(b) plan Mental health and wellness programs Free and discounted commuter transportation Applies to regular full‑time positions. 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 their job. Stanford University 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