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Chef de Cuisine
Company Name:Stanford Dining
This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Applicants to this position must reside within a 90 mile radius of the property.
Position Description: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.

Essential Job Functions
-Responsible for food, equipment and supply ordering, using seasonal products and utilizing new food trends.
-Provides feedback to Executive Chef.
-Participates in menu concept development, special event planning and writing seasonal and custom menus.
-Maintains food costs, inventory controls and works within financial targets as specified by Unit Manager.
-Responsible for the hands on production duties as needed/required.
-Participates in hiring, staff training and development, and the supervision of the production staff.
-Interacts with Service Managers on food displays, ensuring the highest quality of food production, standards, presentations and techniques.
-Delivers food in a timely manner. Maintains the highest levels of food safety, sanitation and cleanliness in all production areas. Processes payroll; receives invoices, takes inventory, and monitors staff productivity.
-Assists the Operations Manager and Executive Chef in other duties as needed/required.

-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 union experience preferred.
-Excellent oral and written communication skills.

To assure your application information is captured in our official files and that the hiring department also has immediate access to your resume, you must apply to http://jobs.stanford.edu/ indicating Req. #40321.

Stanford University is an affirmative action, equal opportunity employer.
Company Profile:About Residential & Dining Enterprises:
Residential & Dining Enterprises (R&DE), the second largest auxiliary organization at Stanford University, supports the academic mission of the University by providing the highest quality services and a commitment to excellence to students, other members of the University community and guests. R&DE comprises of over 800 talented and diverse employees across R&DE's eight divisions

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.
Job Profile:
Position: Chef de Cuisine
Start Date: Immediate
Job Category: School
Job Type: Full-time
Compensation: Negotiable
Experience: 5 years
Education: Associate Degree
Job Location(s): California
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