LKSC Kitchen Supervisor Stanford University -
Stanford, CA
Job Title LKSC Kitchen Supervisor
Classification Food Service Supervisor
Pay Grade 2P1
JC 7384
Work Location Li Ka Shing
Schedule Varies; may be required to work weekends
Position # 00054459 *Strong internal candidate identified*
**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.**
The Kitchen Manager works directly with the LKSC catering management team to ensure that food policies and programs promote excellence in food quality and presentation across all Catering businesses. The position has responsibility for developing and supervising production, culinary standards, safety and sanitation, staff training & performance of kitchen staff. The Kitchen Manager 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 dining, the caf, and catering.
Essential Job Functions
Culinary
Plans, develops and supervises a culinary team by using a comprehensive and innovative menu and recipe management program. Ensures overall consistency and high quality across the various operations; plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe.
Develops menus in accordance with customer tastes, presentation, market & food trends and established quality standards. Actively participates in overall food production: menu planning, recipe development, food and product quality, inventory control and purchasing, food specifications, quality control, product and recipe testing.
Develops culinary training programs for food production employees and serve as a culinary resource to promote quality food services across Catering businesses. Inspection assigned units to observe quality of food preparation and service; food appearance; and cleanliness, safety and sanitation of production and service areas, equipment. Supervision and Performance Management
Supervises culinary staff and participates in the preparation and display of all menu items for special functions and events, conference meals at Paul Brest Hall and for customers and clients who dine at Caf Russo.
Maintains proper inventory controls for food, supplies, and equipment.
Participates in hiring, staff training and development, and supervision of the production staff. Cultivates a respectful and positive work environment and motivates staff to perform optimally and engage in problem solving. Coaches and mentors kitchen staff on quality control standards, work rules and policies. Financial Budget & Administration
Controls expenses and produces revenue enhancement menu program to ensure financial goals are achieved. Works closely with the Catering Event Manager and Stanford Catering Executive Chef and other key stakeholders to ensure the highest level of customer service and food quality and presentation standards are achieved.
Interacts with Hospitality 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.
Must understand and comply with R&DE, Stanford Hospitality & Auxiliaries and University policies and procedures. Demonstrate R&DE core values & principles at all times.
Provide support at other Stanford Hospitality & Auxiliaries retail operations as needed. Qualifications
Bachelor's degree in Institutional Management, or Hotel and Restaurant Management or formal education and certification from a recognized Culinary Institution or an equivalent combination of education and experience. Must have five years minimum of high end executive services level culinary management experience and direct supervision of kitchen and/or production staff.
Demonstrated institutional, hospitality, retail, or restaurant culinary artistry to include large quantity high end food production. College or university retail culinary high end experience strongly preferred.
Strong technical and practical knowledge in commercial retail food production, equipment, and kitchen environment. Practical knowledge in food safety and sanitation standards.
Excellent customer service skills with the ability to work in a diverse work environment and have the ability to address and resolve issues quickly and effectively.
Must be able to demonstrate a culinary taste of excellence and follows food trends to determine menu programs that consistently exceeds the expectations of customers and clients at Russo Caf, Munger Catering and other hospitality operations.
Excellent interpersonal skills with the ability to cultivate high performance teams and create a positive work environment for kitchen staff. Ability to work with a diverse group of customers and key stakeholders.
Proficient in menu planning and recipe development, production and presentation and relationship to cost controls, purchasing and inventory and application of P&L financial accounting concepts.
Professional demeanor with excellent communication skills to include: active listening; give directions; strong verbal and written communications; conflict resolution and reporting.
Previous experience in an union environment is preferred.
Strong organizational and time management skills.
Must be flexible and be able to handle constant change effectively.
Proficient computer skills to include; various computer programs, Microsoft office programs, e-mail and menu writing abilities, including Familiarity with a computerized menu and ordering system, such as Computrition.
Must have updated and valid California Driver's License. Physical Requirements
GENERAL PHYSICAL REQUIREMENTS
Light to medium work. Exerting up to 25 pounds of lifting force occasionally and/or a negligible amount of force constantly to move objects. Subject to wet floors, temperature extremes, and excessive noise. Position frequently involves long hours and widely diverse duties. Must be able to bend, stoop and perform extensive walking and standing. Must be able to exert well paced mobility to move quickly to the different areas of the facility as service and production demands require.
HigherEdJobs - 11 months ago
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