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at
Culinary Excellence
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Founded in 1891, Stanford University is a leader in research and
an engine o entrepreneurship excelling in a wide range o ields
from the humanities to information technology to the healthsciences and medicine. The university is located near Palo Alto,
35 miles south o San Francisco on an 8,800-acre campus.
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RESIDENTIAL & DINING ENTERPRISES
Be Part of a World-Class Organizati
At Stanford, one o the most prestigious universities, in the heart o Silicon Valley, our culinaryprogram sets very high standards. We leverage our relationships with local artisans, farmers
and other producers o this biodynamic region to offer our students, faculty, staf and the larger
community meals that are exciting, lavorful and sustainable.
Our dining programs have won numerous awards, for quality and sustainability, including:
Rated Worlds #1 Executive Dining program, Financial Times (2006-2009, 2011-2015)
4 Star Green Restaurant Certiication
14 best college dining halls in America
2015 Favorite Vegan-Friendly College 2015 Hobart Center for Foodservice Sustainability Grant
2015 Responsible Epicurean and Agricultural Leadership (REAL) Certiication
We welcome culinary team members who make acommitment to excellence, who are passionate andinnovative about food, and who will excel to be thebest in the business for our students and the Stanfordcommunity. Join our team and be a part of our Cultureof Excellence in R&DE. Shirley J. Everett
Senior Associate Vice Provost
Residential & Dining Enterprises
Ed.D., MBA
If words like talented and exceptional are used to describe you an
your work, then there may be a place for you in Stanford University
Residential & Dining Enterprises (R&DE
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Be Part of an Exceptional Tea
Stanford is uniquely qualiied to provide CIA students oralumni with incredible opportunities to grow their culinary,hospitality and leadership skills. Our passion is to create
exceptional food and our inspiration comes from a vitalcommunity of farmers, ranchers, artisan producers and teamof talented chefs and restaurateurs.
Eric Montell
Executive Director
R&DE Stanford Dining
Culinary Institute of America 89
Michael Gratz
Executive Director
R&DE Stanford Hospitality & Auxiliaries
Cornell University 82
Mugelsberg Institute, Germany
Stanford R&DE has a long-standing relationship with the Culinary Institute o America (CIA).With support from the CIA, we developed the Performance Dining program, which identiies
combinations o foods that allow students to perform at their mental and athletic performance.
Another R&DE partnership with the CIA resulted in the Menus o Change University Research
Collaborative, which is a working group o scholars, chefs and experts from a few dozen invited
colleges and universities interested in accelerating efforts to move American consumersand
college/university students, scholars, and staf in particulartowards healthier, more sustainable,
plant-forward diets.
Stanford R&DEs culinary professionals are some of the best and brighte
creative talents in the culinary industry. Grow your culinary career
Stanford, and be part of an exceptional tea
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Raul Lacara
Senior Associate Director R&DE
Schwab Executive Services
Working in the Stanford environment brings chefsto a whole new level. We pay special attention to
each and every guest who enjoys our food -- whetherhe is the Dalai Lama or irst-time business schoolexecutives feeling their way through one of thecountrys top business schools. It is this passion forexcellence that keeps my culinary team alwayson the cutting edge of culinary innovation.
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Join Us in Achieving Excellen
Christina Betondo
Executive Chef of
Central Production Kitchen
Chef culture is based not only on cooking, but
also on building a uniied kitchen team. My roledeveloping recipes for the Central ProductionKitchen in Stanford Dining puts me in a uniqueposition to learn from fellow chefs and to innovatewith them on a daily basis.
As part o a leading research and academic institution, Residential & Dining Enterprises not onlyprovides delicious healthy meals, we also educate students and offer them training in the Teaching
Kitchen @ Stanford, to give them the skills to develop life-long healthy and sustainable eating
habits. Our partnership with the Culinary Institute o America to create the Menus o Change
University Research Collaborative is one way were working to support culinary-centric, evidence
based food systems. I youre ready to make a difference in your career, this is the place to be.
Join R&DE. The R&DE culinary team thrive in an environment whe
trying creative ideas is not just an opportunity it is our commitmen
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David Iott
Culinary Educator &
Training Executive Chef
Stanfords culinary environment is on the leading
edge of foodservice. Our innovative menus andinspired cuisine celebrate and support a sustainablefuture. Our ultimate goal i s to produce delicious andnutritious food for the Stanford community.
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Receive Outstanding Benefi
At Residential & Dining Enterprises, you will be part o an organization that has a commitment to
its staff. You will participate in groundbreaking programs such as the Menus o Change UniversityResearch Collaborative and work alongside leaders in nutrition, foodservice and sustainability.
Stanford University encourages your development at R&DE by providing you with an employee
beneits package that protects you and your family and helps motivate you to take care o the whol
you.visit Cardinalatwork.stanford.edu.
To view the full slate o beneits offered to Stanford employees, visit
cardinalatwork.stanford.edu
I love what I do for Stanford Dining. My job hasso much meaning and purpose. I get to work withan amazing culinary team thats as diverse as
they come. Everybody is committed to excellence.The deining part of our chefs culture is thecommitment to delicious food. Collaboration,innovation and working every day to share ideas,solve problems and execute at the highest level iswhat its all about!
Chandon Clenard
Senior Executive Chef
of Performance Dining
Traditional Beneits
Full health beneits
Paid vacations & personal time
Holiday time-of
Retirement savings
Dental & vision insurance
Life insurance
Additional Beneits
Professional development assistance
Individual inancial counseling
On & off-site child care assistance
Tuition assistance for you and your family
Wellness programs with inancial incentives
Commuter passes
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We have a very strong chef culture here inStanford -- we support each other and look out foreach other, to better ourselves and to learn from
each other. Stanford really supports us in everyway possible. They give us the best products so wecan be truly sustainable and be true to our visionin R&DE. We strive to always be the pioneers andthe leaders in our profession, and it is gratifying toknow that Stanford is behind us all the way.
Tami Chau Lin
Executive Chef
Wilbur Dining
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Residential & Dining Enterpris
The diverse portfolio o dining and hospitality businesses at Stanford provides a wide variety o
possibilities for chefs and hospitality professionals. Our unparalled catering services are known to
provide exceptional service and deliver spectacular occasions such as distinguished donor events to
exquisite dinners at the university presidents residence for world leaders. From the famous annua
Seniors dinner in the Quad to the Universitys multi-cultural Fest for 15,000. R&DE Stanford
Dining serves over 12,000 meals per day at 11 undergraduate dining halls, two retail dining
operations, Schwab Executive Dining, an athletic training table program, the Teaching Kitchen @
Stanford, Community BeWell Gardens, and summer conference dining. As the dining department
o the worlds premier research and teaching institution, R&DE Stanford Dining promotes food
as a multidisciplinary educational experience and engages students in food issues such as those
related to health, the environment, social equity and the global economy. Stanford Hospitality &
Auxiliaries and Stanford Dining offer career opportunities for future culinary leaders and chefs to
shine.
Executive Chefs | Chefs de Cuisine | Sous Chefs | Pastry Chefs
Working in Stanford Catering has given me theculinary freedom to express myself and grow to
a whole new level as a culinarian. We challengeourselves daily to be better and WOW ourclients with the best ingredients we can source.Working here has also allowed me to develop mymanagement skills in a highly supportive, team-focused environment. Andrew Mayne
Senior Associate Director of Culinary Arts
To ind current R&DE job openings, visit the Stanford Careers website at
stanfordcareers.stanford.edu and select Residential & Dining Enterprises under Location.
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All photos in this book are property of Stanford University Residential & Dining Enterprises and cannot be reproduced or
reprinted without written permission from Stanford University and the Oice of the Senior Associate Vice Provost for R&DE.
rde.stanford.edu
Excellence is deined by aligning our strategic goals and performance with our vision. S.J. Everett
Students (Customers) First is the mantra o R&DE and our strategic goals relect our
commitment to delivering quality and excellence to our constituents every day.
http://stanfordcareers.stanford.edu
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