| Chef de Cuisine - Arrillaga Family Dining Commons
46334
JOB TITLE Chef de Cuisine
Classification Food Services Manager
FLSA Status Exempt
Pay Grade 1M1
JC 7390
**Final offers of employment are contingent upon successful completion of national criminal
background check, national sex offender registry search and, where applicable, a credit check and/or
driving record.**
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.
Business Operation Management
•Acts as a role model of R&DE’s culture, principles and values
•Utilizes exceptional communication skills to interact effectively with clients and all constituents of the University, including high-level University officials
•Models leadership behavior to achieve the highest level of customer satisfaction
•Provides coaching, direction and leadership Support to team members in order to achieve business and customer results. Challenges and inspires direct reports to achieve more.
• Interviews, hires and trains direct reports and bargaining unit staff
•Identifies and communicates key responsibilities and practices to ensure the team of direct reports promotes the R&DE principles and collaborative teamwork to achieve business results
•Utilizes Customer Service standards and provides exceptional Customer Service to a wide variety of customers; provides Customer Service report to supervisor and communicates/reviews trends, problems, and solutions to the Director of Operations
•Utilizes and adheres to department culinary standards and provides exceptional culinary service to students, staff, faculty, visitors and conferees
•Ensures staffing levels are appropriate for business and consistent with forecasting
•Facilitates the prioritization process and monitors new activities to ensure proper allocation of resources in Support of overall business objectives
•Responsible for performance management of staff and as appropriate, makes personnel decisions with Support from Human Resources
Business Optimization and Compliance
•Controls expenses to ensure unit is meeting Financial goals, manages to operating budget to ensure efficient operations and quality standards are within budget
•Utilizes the food/inventory management system for forecast production quantities, inventory levels, Purchasing and managing cost
•Achieves Financial goals by reviewing transactions, check average, guest counts, daily food cost, daily labor cost and other expenses and making the necessary adjustments to operations
•Responsible for food, equipment and supply ordering using department culinary and sustainable standards
•Participates in menu concept development, special event planning and writing seasonal and custom menus
•Ensures food is presented properly and ensures food is cooked just in time and remains fresh, appealing and appetizing during meal period
•Responsible for hands on culinary production
•Follows department HACCP procedures, takes time and temperature inspection and takes/documents corrective actions as required.
•Inspects serving line and tastes all food items on the serving line prior to the start of meal service. Takes corrective actions as required.
•Seeks out and initiates opportunities to strengthen leadership, business management and organizational expertise
•Ensures timely completion of projects.
•Reviews all quality audits from Food Safety, Sanitation and Environmental Compliance Manager and follows through on action plans
•For units with consulting chefs: Collaborates with Stanford Dining consulting chefs. Adheres to Purchasing and menu guidelines of a consulting chef program. Attends and supports all consulting chef Training and special events. Trains other Support staff in the standards of the station.
•Supports the Sustainable Food Program Manager in Support of key sustainability goals for Stanford Dining
Supports short and long term menu planning to improve dining operations.
•Supports the Food Safety, Sanitation and Environmental Compliance Manager and Wellness and Performance Nutritionist on required Training programs for food production employees
•Oversees Purchasing of food, supplies and equipment. Responsible for food and supply purchasing. Adheres to department Purchasing policies. Assures food and supply Purchasing is accurate and within established budgets. Maintains proper inventory controls.
•Monitors and ensures full compliance of safety practices
•Oversees cleaning and maintenance of dining hall, kitchen, and ensuring equipment is clean and in good working order. Maintains cleanliness standard that meets/exceeds county health and safety codes and departmental operating standards.
•Prepares payroll, invoices, inventory, labor and other like reports. Creates and maintains statistical records.
•Ensures unit adheres toLegal, university policy and R&DE compliance requirements
•Participates in various projects as assigned by the General Manager or Director of Operations
Qualifications
•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 experience with union contract and bargaining unit employees preferred.
•Excellent oral and written communication skills.
Valid California drivers license.
Stanford University is an affirmative action, equal opportunity employer. | |
