Culinary Excellence

at

RESIDENTIAL & DINING ENTERPRISES

Founded in 1891, Stanford University is a leader in research and

an engine of entrepreneurship excelling in a wide range of fields
from the humanities to information technology to the health
sciences and medicine. The university is located near Palo Alto,
35 miles south of San Francisco on an 8,800-acre campus.

Culinary Excellence

AT STANFORD

Be Part of a World-Class Organization

If words like talented and exceptional are used to describe you and
your work, then there may be a place for you in Stanford Universitys
Residential & Dining Enterprises (R&DE)!

At Stanford, one of the most prestigious universities, in the heart of Silicon Valley, our culinary
program sets very high standards. We leverage our relationships with local artisans, farmers
and other producers of this biodynamic region to offer our students, faculty, staff and the larger
community meals that are exciting, flavorful 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 Certification
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) Certification

We welcome culinary team members who make a

commitment to excellence, who are passionate and
innovative about food, and who will excel to be the
best in the business for our students and the Stanford
community. Join our team and be a part of our Culture
of Excellence in R&DE.

Shirley J. Everett
Senior Associate Vice Provost
Residential & Dining Enterprises
Ed.D., MBA

RESIDENTIAL & DINING ENTERPRISES

Culinary Excellence

AT STANFORD

Be Part of an Exceptional Team

Stanford R&DEs culinary professionals are some of the best and brightest
creative talents in the culinary industry. Grow your culinary career at
Stanford, and be part of an exceptional team.
Stanford R&DE has a long-standing relationship with the Culinary Institute of America (CIA).
With support from the CIA, we developed the Performance Dining program, which identifies
combinations of foods that allow students to perform at their mental and athletic performance.
Another R&DE partnership with the CIA resulted in the Menus of Change University Research
Collaborative, which is a working group of 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 staff in particulartowards healthier, more sustainable,
plant-forward diets.

Stanford is uniquely qualified to provide CIA students or

alumni with incredible opportunities to grow their culinary,
hospitality and leadership skills. Our passion is to create
exceptional food and our inspiration comes from a vital
community of farmers, ranchers, artisan producers and team
of talented chefs and restaurateurs.
Michael Gratz
Executive Director
R&DE Stanford Hospitality & Auxiliaries
Cornell University 82
Mugelsberg Institute, Germany

Eric Montell
Executive Director
R&DE Stanford Dining
Culinary Institute of America 89

RESIDENTIAL & DINING ENTERPRISES

Working in the Stanford environment brings chefs

to a whole new level. We pay special attention to
each and every guest who enjoys our food -- whether
he is the Dalai Lama or first-time business school
executives feeling their way through one of the
countrys top business schools. It is this passion for
excellence that keeps my culinary team always
on the cutting edge of culinary innovation.

Culinary Excellence

AT STANFORD

Raul Lacara
Senior Associate Director R&DE
Schwab Executive Services

Join Us in Achieving Excellence

Join R&DE. The R&DE culinary team thrive in an environment where

trying creative ideas is not just an opportunity it is our commitment..

As part of a leading research and academic institution, Residential & Dining Enterprises not only
provides 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 of America to create the Menus of Change
University Research Collaborative is one way were working to support culinary-centric, evidencebased food systems. If youre ready to make a difference in your career, this is the place to be.

Chef culture is based not only on cooking, but

also on building a unified kitchen team. My role
developing recipes for the Central Production
Kitchen in Stanford Dining puts me in a unique
position to learn from fellow chefs and to innovate
with them on a daily basis.

Christina Betondo
Executive Chef of
Central Production Kitchen

RESIDENTIAL & DINING ENTERPRISES

Stanfords culinary environment is on the leading

edge of foodservice. Our innovative menus and
inspired cuisine celebrate and support a sustainable
future. Our ultimate goal is to produce delicious and
nutritious food for the Stanford community.

Culinary Excellence

AT STANFORD

David Iott
Culinary Educator &
Training Executive Chef

Receive Outstanding Benefits

At Residential & Dining Enterprises, you will be part of an organization that has a commitment to
its staff. You will participate in groundbreaking programs such as the Menus of Change University
Research Collaborative and work alongside leaders in nutrition, foodservice and sustainability.
Stanford University encourages your development at R&DE by providing you with an employee
benefits package that protects you and your family and helps motivate you to take care of the whole
you.visit Cardinalatwork.stanford.edu.

To view the full slate of benefits offered to Stanford employees, visit

cardinalatwork.stanford.edu

Traditional Benefits
Full health benefits
Paid vacations & personal time
Holiday time-off
Retirement savings
Dental & vision insurance
Life insurance

I love what I do for Stanford Dining. My job has

so much meaning and purpose. I get to work with
an amazing culinary team thats as diverse as
they come. Everybody is committed to excellence.
The defining part of our chefs culture is the
commitment to delicious food. Collaboration,
innovation and working every day to share ideas,
solve problems and execute at the highest level is
what its all about!

Additional Benefits
Professional development assistance
Individual financial counseling
On & off-site child care assistance
Tuition assistance for you and your family
Wellness programs with financial incentives
Commuter passes

Chandon Clenard
Senior Executive Chef
of Performance Dining

RESIDENTIAL & DINING ENTERPRISES

We have a very strong chef culture here in

Stanford -- we support each other and look out for
each other, to better ourselves and to learn from
each other. Stanford really supports us in every
way possible. They give us the best products so we
can be truly sustainable and be true to our vision
in R&DE. We strive to always be the pioneers and
the leaders in our profession, and it is gratifying to
know that Stanford is behind us all the way.
10

Culinary Excellence

AT STANFORD

Tami Chau Lin

Executive Chef
Wilbur Dining

Residential & Dining Enterprises

The diverse portfolio of dining and hospitality businesses at Stanford provides a wide variety of
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 annual
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
of 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
To find current R&DE job openings, visit the Stanford Careers website at
stanfordcareers.stanford.edu and select Residential & Dining Enterprises under Location.

Working in Stanford Catering has given me the

culinary freedom to express myself and grow to
a whole new level as a culinarian. We challenge
ourselves daily to be better and WOW our
clients with the best ingredients we can source.
Working here has also allowed me to develop my
management skills in a highly supportive, teamfocused environment.

Andrew Mayne
Senior Associate Director of Culinary Arts

RESIDENTIAL & DINING ENTERPRISES

11

Excellence is defined by aligning our strategic goals and performance with our vision.

S.J. Everett

http://stanfordcareers.stanford.edu

Students (Customers) First is the mantra of R&DE and our strategic goals reflect our
commitment to delivering quality and excellence to our constituents every day.

rde.stanford.edu
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 Office of the Senior Associate Vice Provost for R&DE.