Culinary Lead: Menu Innovation, Safety & Operations

Stanfordlivetickets; Palo Alto (CA); On-site; USD 80,000 - 90,000; Full time

Job summary

Stanford University Residential & Dining Enterprises (R&DE) is seeking a culinary operations manager to oversee daily dining hall activities, ensuring top standards in food quality and kitchen safety. The role emphasizes menu planning, inventory control, and staff training, with you acting as second-in-command in the kitchen.

Ideal applicants have a culinary degree or equivalent experience, plus two years in culinary management and a ServSafe CA certification.

Qualifications

• Accredited college program or degree in culinary field preferred.
• Two years of culinary management experience.
• ServSafe CA Certification required.
• Role is on-site; telecommuting not available.

Responsibilities

• Oversee daily culinary-related activities within a dining hall, ensuring food and kitchen standards are met.
• Contribute to recipe and menu planning with cost-aware inventory and production timing.
• Deliver real-time food safety and hygiene training for culinary staff.
• Assist with operating expense control through inventory maintenance and equipment checks.
• Act as the kitchen’s second-in-command.
• Ensure compliance with local, state, and federal health and sanitation laws.

Skills

Creative menu development

Organizational skills

English proficiency

Training techniques

Health & sanitation knowledge

Equipment operation

Team collaboration

Inventory management

Education

Culinary program degree or equivalent experience

Tools

Culinary production equipment

Food & beverage computer systems

Job description

Stanford University Residential & Dining Enterprises (R&DE) is seeking a culinary operations manager to oversee daily dining hall activities, ensuring top standards in food quality and kitchen safety. The role emphasizes menu planning, inventory control, and staff training, with you acting as second-in-command in the kitchen.

Ideal applicants have a culinary degree or equivalent experience, plus two years in culinary management and a ServSafe CA certification.