Catering Sous Chef - Munger - 73020
ABOUT STANFORD UNIVERSITY AND RESIDENTIAL & DINING ENTERPRISES:
Stanford University, located between San Francisco and San Jose in the heart of California's Silicon Valley, is one of the world's leading teaching and research universities. Since its opening in 1891, Stanford has been dedicated to finding solutions to big challenges and to preparing students for leadership in a complex world.
Residential & Dining Enterprises (R&DE), the largest auxiliary organization 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 in a sustainable and fiscally responsible manner. The Department is the steward for one-third of Stanfords physical plant and has a $234 million annual operating budget. R&DE comprises 800+ staff in the following divisions: the Office of the Senior Associate Vice Provost (SAVP Office), Student Housing, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of four R&DE strategic business partners: Finance & Administration, Human Resources, Information Technology, and Communications. R&DE houses 13,000+ students and their dependents while serving over 6.5 million meals annually to students, conference, catering, retail, and concession guests.
The VIP Sous Chef oversees VIP events including those for the President of Stanford University, visiting dignitaries, donor relations and other high profile events. The VIP Sous Chef works directly with the Hospitality and Auxiliaries management team to ensure that food policies and programs promote excellence in food quality and presentation across Stanford Catering Operations. The position has responsibility for developing and supervising production, culinary standards, safety and sanitation, staff training & performance of kitchen staff. The VIP Sous Chef supports the organization mission and vision by providing culinary artistry support to the department in the following areas: menu and recipe planning and creation, food and ingredient specifications, training programs, executive Hospitality and Auxiliaries Operations., the caf, and catering.
- Contribute to recipe and menu planning by providing direct assistance building recipes, developing seasonal menus in collaboration with our local vendors, maintaining cost-sensitive inventory levels, following daily menu production standards, assuring accurate work completion by line staff, executing and orchestrating the timing of production within operation standards, and influencing the use of innovative ideas and concepts, demonstrating cutting edge trends while maintaining current industry standards.
- Contribute to developing relationships with key stakeholders on campus and comfortable interacting with them.
- Ensure health and safety standards are met by delivering real-time food safety and hygiene training for culinary staff as assigned.
- Contribute to business optimization by assisting with operating expense control through inventory maintenance, inventory level comparison, and inspecting and maintaining culinary equipment as directed.
- Coach, teach and mentor the Stanford Catering VIP Culinary Team
- Contribute to effective employee and staff relations by providing input on scheduling needs for the unit and monitoring staff timing and production to avoid unplanned overtime expense.
- Act as the kitchen's second-in-command.
* - Other duties may also be assigned
Education & Experience:
Accredited college program or degree, preferably specializing in a culinary program, or combination of education and relevant experience. Two years of culinary management experience with a focus on VIP events.
Knowledge, Skills and Abilities:
- Experience with VIP catering
- Ability to suggest and execute creative menu development.
- Demonstrated ability to oversee and work harmoniously and professionally with co-workers and supervisors.
- Catering experience preferred
- Demonstrated experience with 350 - 400 plated dinner service
- Strong organizational and multitasking skills.
- Ability to operate computer equipment and food and beverage computer systems.
- Ability to operate and utilize culinary production equipment and tools.
- Preferred experience with dessert
- Awareness of local, state, and federal health and sanitation laws.
- Reading, writing, and oral proficiency in the English language.
- Knowledge of basic training techniques.
Certifications and Licenses:
- ServSafe CA Certification.
- 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.
- Ability to see food presentation and taste all types of food (glutens, 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.
- Scheduled days and work hours may vary based on operational need.
- Interpersonal Skills: Demonstrates the ability to work well with the Stanford Universitys Presidents Office,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, http://adminguide.stanford.edu
Job: Food Services
Location: Residential & Dining Enterprises
Job Code: 7621