Senior Executive Chef of Performance Dining

Stanford University Job Description
Residential & Dining Enterprises (R&DE)
Stanford Dining

JOB TITLE- Senior Executive Chef of Performance Dining

Classification Senior Executive Chef of Performance Dining
Pay Grade 1M2
Job Code 7394
FLSA Status Exempt, 100% FTE 40 hours a week
Incumbent VACANT
Work Location Stanford Dining 693 Pampas Lane
Reports to Direct Report of Executive Director
Created March 6, 2013


I. About Residential & Dining Enterprises

Residential & Dining Enterprises (R&DE), one of the largest auxiliary organizations 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. R&DE has an annual operating budget of over $160M dollars, oversees a 4.5 million square feet physical plant across the campus, and serves 18,000 daily meals at 22 dining locations. Additionally, R&DE comprises of over 600 employees working 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 Strategic Business Partners: Information Technology, Finance and Administration, Budget & Compliance, Human Resources (HR), Organizational Learning & Development, and Business Support & Assessment.

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.

Stanford Dining is committed to excellence by providing the highest quality of food and customer service, and encompasses all aspects of a dynamic, customer-focused, award-winning student dining and world-renowned executive culinary dining program. Stanford Dining has an annual budget of $30M and 211 full-time employees (37 exempt, 8 non-exempt, 142 bargaining unit workers plus 200 casual employees) and operates two major business segments—Student Dining, and Schwab Executive Services, which comprises a wellness and sustainability program with an emphasis on utilizing the food products of local growers. Stanford Dining takes pride in hiring talented chefs from world-class culinary institutions who prepare high quality meals featuring ethnic cuisines, vegan, vegetarian, peanut sensitive, halal and kosher meats to meet the diverse taste and preferences of its students. Student Dining consists of eleven dining halls: Arrillaga Family Dining Commons, The Marketplace at Wilbur, Stern Dining, Manzanita Dining, Branner Dining, Florence Moore Dining, Ricker Dining, Lakeside Dining, Murray, EAST and Yost House Dining, as well as two late night operations: The Dish (located at Arrillaga Family Dining Commons) and Late Nite (located at Lakeside Dining). The division also provides culinary service to the Stanford Athletic Training Table, Stanford Conference Services guests, and Schwab Executive Services at the Charles Schwab Residential Center on campus. The department also operates a Central Production Kitchen in the Arrillaga Family Dining Commons.

III. Summary of Position

The Senior Executive Chef of Performance Dining position reports to the Executive Director and functions as a senior staff leader. This person will work under their direction to carry out the mission of the department by acting as a team responsible for directing of a $35 million, multi-unit award winning university residential dining program with a focus on developing our performance and training dining programs, provides culinary instruction for staff and students and supports food allergen compliance.

IV. Essential Job Functions

Performance Dining Menu Innovation and Recipe Development: (50%)

 Leads and develops a comprehensive Performance Dining culinary program including all dining hall, Central Production Kitchen (CPK) based menus and recipes and Athletic Training Table menu conceptualization and planning with the collaboration and support of the culinary leadership team.

 Ensures that programs and processes are aligned with the strategic business goals and objectives and the operating units have consistent culinary excellence throughout the division.

 Acts as a role model of R&DE’s culture, principles and values

 Collaborates with and supports Wellness and Performance Nutritionist on Performance Dining, Training Table, Food Allergen standards

 Collaborates with and supports Food Safety, Sanitation and Environmental Compliance Manager to ensure the mandates for food safety, sanitation and HACCP standards are met

 Collaborates with and supports the Sustainable Food Program Manager to incorporate key sustainability goals in menu planning

 Collaborates with and supports the Director of Operations who provides tactical oversight for eleven undergraduate dining halls, a robust summer conference program, training table and a kosher dining program.

 Creates and develops innovative branding and menu concepts while managing excellent quality standards and utilizing production efficiencies

 Utilize the department menu management system for documenting all menu and recipes to ensure accuracy and consistency in the units

 Leads the R&DE test kitchen environment to create new cutting edge menus and innovative concept programs which incorporate best in class production techniques

 Manages quality control standards such as temperature, appearance, taste, texture to ensure the highest quality standards for flavor and presentation.

 Ensures recipes are user-friendly accurate and reflects high quality control standards in all food operations.

 Collaborates and supports guest chefs and consulting chefs to ensure they are able to deliver a high quality program or special events.

 Works in collaboration with manufacturing partners to provide the required organizational culinary leadership and support for these departmental programs.

 Collaborates closely with business partners in Vendor Management and Contracts to achieve R&DE strategic efficiency objectives and financial goals as related to the procurement of food supplies

Communication, Outreach and Administration (25%)

 Works closely with R&DE colleagues to support the commitment to excellence and one team mindset.

 Works with the Residential Education staff to maintain open lines of communication and partnership.

 Inspires and mentors team members in order to achieve business and customer results. Embodies a coaching and team-based approach to effectively engage staff. Approaches complex issues with politically astuteness and with a communication style that fosters trust, loyalty, respect and commitment.

 Develops and conducts public relations and community outreach programs to promote knowledge regarding performance dining, food allergens and culinary programs.

 Attends house, dining ambassador and community meetings and other scheduled meetings as needed to maintain open lines of communications.

 Ensures highest level of customer service; receives and resolves inquiries and concerns from University faculty, staff, students, parents and other stakeholders; Investigates and resolves customer and service issues. Provides and models behavior of the highest levels of quality and customer service.

 Serves as a designated backup to the Director of Operations when situations arise that the Director of Operations is not available or when additional support is needed. As the Director of Operations backup may assume responsibility for directing all dining hall facilities and supervising all dining hall operations.

 Returns to campus and performs assigned duties in times of large-scale emergency as requested, as well as in times of building related emergency situations (including after hours), when backing-up the Director of Operations, or as requested by R&DE during a campus emergency event.

 Serves as a primary R&DE Stanford Dining representative at all emergency preparedness drills and emergency events.

 Consults and communicate with the Executive Director, regularly and often to ensure independent decision making is occurring in full accordance to department policies, protocols and culture. Prepares written reports recapping all observations and takes corrective actions as needed.

 Consults and communicates with Human Resources regularly to ensure independent decision making is occurring in full accordance to department policies, employment law, consistency within R&DE, university guidelines and union contract.




Culinary Instruction and Cooking Classes: (15%)

 Provides culinary instructional lesson plans and instructs in a manner consistent with the philosophy, policies, and training guidelines of R&DE.

 Instructs, lectures and leads hands-on classes to a standard consistent with the professional training standards as developed through the strategic partnership with the CIA (Culinary Institute of America).

 Collaborates with the Associate Director of Executive Services, Training and Administrative Standards Development Manager, Director of Operations and CIA liaison in planning, developing training, instructional materials, curriculum, menus, and recipes. With this team prepares, reviews, and revises course guides, syllabi, and appropriate curriculum and to develop and maintain quality assurance standards and coordinate enterprise-wide training onsite.

 Follows standards set by the Executive Director, works to develop written standards and hold direct reports and culinary staff accountable to those standards, consistent with the professional training standards as developed through the strategic partnership with the CIA (Culinary Institute of America).

 Incorporates new technology, trends, recipes, curriculum concepts, program ideas, and other relevant information into the curriculum.

 Develops and leads cooking classes for campus constituents as needed

 Provides critique and constructive feedback

 Conducts instruction, food preparation/technique, and best in class culinary training in an exemplary manner.

 Ensures confidentiality of all program records and personnel information as needed.

 Enforces sanitation principles, attendance, professionalism, uniform, and hygiene policies.

 Accountable for training budget and reconciliation with regard to cost of food, supplies, and labor.


Food Allergen Compliance: (10%)

 Develops menu cycle and recipes that comply with the R&DE Food Allergen Compliance Guidelines

 Meets with students concerning food allergies in coordination with the Wellness and Performance Nutritionist when a student seeks modification to or an exemption from the meal plan

 Subject matter expert in developing menus in regards to food allergies and takes into to concern when planning food products that contain allergens, cross contamination and proper food preparation and storage

 In coordination with Wellness and Performance Nutritionist instructs front of the house and management staff on how to handle inquiries regarding food allergies; including questions regarding ingredients and sub-ingredients in the meals

 In coordination with Wellness and Performance Nutritionist, instructs, lectures and leads hands-on food allergen cooking training modules for the culinary team to a standard consistent with the R&DE Food Allergen Compliance Guidelines

 Other duties as assigned.

V. Qualifications


 Associates Degree or Vocational Certification required from an accredited culinary school. Bachelor degree preferred.

 ACF certification level of CMC preferred

 ACF certification level of CEC and/or CCE certification required.

 Seven to nine years of chef/food production, or other relevant, experience working as a corporate chef in a large, dynamic hotel or multi-unit restaurant environment with supervisory experience or senior chef culinary instructor from best in class culinary school.

 Exceptional experience in menu and recipe development, production, quality control of special diets and all food allergies specific to peanut/nut, shellfish, and other intolerances. Knowledgeable of special dietary preparation and/or dietician research experience in a health-care environment strongly preferred.

 Demonstrated proficiency in the research, development and implementation of new food products with understanding of food trends and leading edge marketing concepts with the ability to create menu innovation and flair.

 Strong technical skills with working knowledge of food production and food safety and sanitation in a full service hospitality and residential environment.

 Experience in staff training and development in a multi-unit restaurant environment for different levels of staff and competencies.

 Proficiency and experience with computerized culinary and menu management software.

 Experience with high volume, dynamic and complex menu cycle that meets a variety of customer tastes. Familiarity with a computerized menu and ordering system preferred.

 Excellent leadership skills that promote a positive work environment and teamwork with a diverse group of individuals. Ability to navigate effectively through political landscape.

 Excellent communication skills and ability to communicate with discretion, diplomacy and tact.

 Listening: actively listens, demonstrates interest and understands the subtext.

 Speaking: ability to present verbal information clearly, articulately, and in a way that engages the recipient.

 Business writing: ability to compose written information in a clear, well-structured and grammatically correct manner.

Reporting: ability to interpret and compile information and data to create business reports and justify sound business making decisions.

 Ability to coordinate and facilitate training programs for staff development.
Excellent interpersonal skills with the ability to develop positive working relationships and work collaboratively with others.

 Must be able to work independently and show creativity and initiative of projects with minimum supervision as well as a strong team player.

 Proficient organizational skills and professional maturity to manage matrix reporting structure to determine work priorities, pace projects and meet deadlines on a consistent basis.

 Strong problem-solving and analytical skills with sound business decisions.
Proficiency in understanding of practical application of food systems and programs to exceed customer expectations.

VII. Physical Requirements

Light work: Exerting up to 20 pounds of lifting force occasionally and/or a negligible amount of force constantly to move objects.

VIII . Action Type Frequency
Balancing Rarely
Bending (above/below waist) Occasionally
Crouching Rarely
Hearing Frequently
Kneeling Rarely
Reaching Occasionally
Reaching (above/below shoulder) Occasionally
Rotating Rarely
Seeing Frequently
Sitting Frequently
Stairs (ascend/descend) Occasionally
Standing Occasionally
Stooping Rarely
Twisting Rarely
Walking Frequently