Executive Sous Chef - Central Production Kitchen (CPK)
Classification Food Service Manager
Pay Grade 2P1
Job Code 7390
FLSA Status 100% FTE
Work Location Central Production Kitchen
Reports to Executive Chef
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 Executive Sous Chef for the Central Production Kitchen (CPK) position leads, develops and is responsible for a comprehensive central production kitchen (CPK) program which provides culinary support and delivery services to Stanford Dining and Stanford Hospitality & Auxiliaries divisions in a high quality, safe, optimized and efficient manner and in compliance with the department standards.
Culinary Production Protocol, Process and Procedures (80%)
Develops all menus and recipes produced in this facility. Ensures that programs and processes are aligned with the strategic business goals and objectives and the operating units have consistent culinary excellence throughout the divisions. Develops menu cycle and recipes that comply with the R&DE Food Allergen Compliance Guidelines.
§ Leads in the development and implementation of new menu product groups and production/delivery process changes. For dining halls with consulting chefs: Collaborates the Senior Executive Chef of Performance Dining, Director of Operations and with the Stanford Dining consulting chefs on menu production standards for the CPK. Adheres to purchasing and menu guidelines of a consulting chef program.
§ Ensures all products are prepared in accordance with specifications as per quality, department culinary and food safety standards and delivered according to timelines. Arranges for replacement products as needed.
§ Ensures food is prepared properly and is cooked just in time, remaining fresh, appealing and appetizing. Inspects production of all menu items and tastes all food during the production process. Knows all taste profiles for all scheduled recipes. Ensures the culinary staff prepares product in compliance with set taste and presentation profiles. Takes corrective actions as required.
Complies with department HACCP procedures, takes time and temperature inspections and takes/documents appropriate corrective actions. Ensures all HACCP logs are completed accurately and HACCP files are stored in the appropriate binders correctly.
- Responsible for food, equipment and supply ordering using department culinary, purchasing and sustainable standards. Adheres to department purchasing policies. Ensures food and supply purchasing is accurate and within established budgets. Maintains proper inventory controls.
- Fully utilizes the menu/purchasing/inventory management system for forecasting production quantities, inventory levels, purchasing supplies and managing food cost.
- Controls expenses to ensure unit is meeting financial goals, manages to budget and KRIs to ensure efficient operations and quality standards are within financial and business optimization targets.
- Utilizes waste tracking system to ensure maximum yields.
§ Oversees cleaning and maintenance of central kitchen, delivery equipment, and delivery vehicles. Conducts building inspections to assess the condition, identifies maintenance issues and schedules appropriate repair work; monitor, report, and ensure quality and timeliness of maintenance or project work completion. Maintains exceptional cleanliness and sanitation standards that meets/exceeds county health and departmental sanitation standards.
Supervises all staff and coordinates their daily activities; establish and implement appropriate schedules, resolves schedule conflicts. Implement work duties according to established time and motion standards related to culinary, cleaning tasks and KPIs. Ensures CPK staffing levels are appropriate for business activity and consistent with forecasting. Responsible for hands on culinary production support and ensuring consistent on time delivery of production items according to quality control standards.
- Maintains a safe work environment and complies with safety standards.
Communication, Department Support and Administration (20%)
- Attends and supports all consulting chef training and special events and trains staff in the menu and quality standards.
- Interviews, hires and trains direct reports and bargaining unit staff.
- Prepares payroll, invoices, inventory, labor and other daily/weekly/monthly reports. Creates and maintains statistical records and ensure food transfers are accurately and timely completed.
§ Acts as a role model of R&DE’s culture, principles and values. Works closely with R&DE colleagues to support the commitment to excellence and one team mindset. Maintains strong partnerships with colleagues in other departments of R&DE to share best practices.
§ Consults and communicates with the Executive Chef of Arrillaga Family Dining Commons, Senior Executive Chef of Performance Dining and Director of Operations regularly and often to ensure independent decision-making is occurring in full accordance to department policies, protocols and culture.
Ensures highest level of customer service communication protocols; receives and resolves inquiries and concerns from stakeholders; Investigates and resolves customer and service issues. Provides and models behavior of the highest levels of quality and customer service.
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 political astuteness and with a communication style that fosters trust, loyalty, respect and commitment.
Collaborates with and supports Wellness and Performance Nutritionist on Performance Dining, Wellness programs and Food Allergen standards.
Collaborates with and supports Senior Manager of Food Safety, Workplace Safety and Environmental Compliance to ensure the mandates for food safety, sanitation and HACCP standards are met. Reviews all quality audits from Senior Manager of Food Safety, Workplace Safety and Environmental Compliance and follows through on action plans.
Collaborates with and supports the Sustainable Food Program Manager and the key sustainability goals of the division.
Collaborates with and supports Training and Administrative Standards Manager on training programs, protocols and standards.
§ 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.
§ Consults and communicates with Human Resources regularly to ensure independent decision making is occurring in full accordance to department policies, consistency within R&DE, compliance to Collective Bargaining Agreement, state, local, federal and university requirements.
§ Attends meetings, conferences and represents R&DE Stanford Dining as requested. Attends weekly chef meetings, provides CPK update, and solicits feedback from culinary team.
§ Maintains required certification levels and participates in educational and program development opportunities.
§ Serves as a designated backup to the Executive Chef of Arrillaga Family Dining Commons when situations arise that the Executive Chef of Arrillaga Family Dining Commons is not available or when additional support is needed. As the Executive Chef of Arrillaga Family Dining Commons backup assumes responsibilities of this role.
§ Returns to campus and performs assigned duties in times of large-scale emergency, as well as in times of building related emergency situations (including after hours), or as requested by R&DE during an emergency event.
Associates Degree or Vocational Certification required from a leading best in class culinary school. Bachelor degree preferred.
Research Chefs Association (RCA) certification level of CRC required.
ACF certification level of CEC and/or CCE certification preferred.
Five to seven years of leading a large scale commissary, food product development team or centralized production kitchen, or other relevant, experience working as a corporate chef in a large, dynamic hotel or multi-unit restaurant environment with supervisory experience.
Exceptional experience in large-scale commissary style 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 strongly required.
Demonstrated proficiency in the research, development and implementation of new food products with understanding of food trends and leading edge culinary concepts with the ability to create menu innovation.
Strong technical skills with working knowledge of food production, food safety and sanitation in a full service centralized production environment.
Experience in staff training and development for different levels of staff and competencies. Ability to coordinate and facilitate training programs for staff development.
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 with political astuteness.
Excellent interpersonal skills with the ability to develop positive working relationships and work collaboratively with others.
Excellent communication skills and ability to communicate with discretion, diplomacy and tact. Embodies a one-team mindset.
: actively listens, demonstrates interest and understands the subtext.
: ability to present verbal information clearly, articulately, and in a way that engages the recipient.
: ability to compose written information in a clear, well-structured and grammatically correct manner.
: ability to interpret and compile information and data to create business reports and justify sound business making decisions.
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.
United States-California-Residential & Dining Enterprises
Stanford University - 17 months ago
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