Food Services
91261 Requisition #

Note: Not all unique aspects of the job are covered by this job description


Since its opening in 1891, Stanford has been dedicated to finding solutions to big challenges and to preparing students for leadership in a complex world. Residential & Dining Enterprises (R&DE), the largest auxiliary organization 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 in a sustainable and fiscally responsible manner.

The Department is the steward for one-third of Stanford’s physical plant. R&DE comprises 800+ staff in the following divisions: the Office of the Senior Associate Vice Provost, Student Housing, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences. R&DE houses 13,000+ students and their dependents while serving over 6.5 million meals annually to students, conference, catering, retail, and concession guests.

R&DE Stanford Dining serves over 20,000 meals each day, and we are a leader in developing best practices to promote healthy, more sustainable food choices through innovative design of the dining experience. We treat our dining halls as living laboratories – dynamic learning environments where we bridge applied research and education with operational innovations. We collaborate with students and faculty from all seven schools of the university on food education, research, and innovation through R&DE’s Stanford Food Institute, a wide-reaching platform to inspire and share ideas, and investigate solutions for a better food future.

R&DE is also co-founder and co-leader of the Menus of Change University Research Collaborative (MCURC), a collaboration of forward-thinking scholars, foodservice leaders, executive chefs, and administrators for colleges and universities who are accelerating efforts to move people toward healthier, more sustainable, and delicious foods using evidence-based research, education, and innovation. We advance a groundbreaking research pipeline focused on plant-forward diets, food waste reduction, and the drivers of consumer food choices. We also co-create educational resources related to accelerating the implementation of the Menus of Change Principles of Healthy, Sustainable Menus across the foodservice industry. 


To advance the educational mission of the university by supporting R&DE Stanford Dining’s strategic partnerships with students, faculty, staff, and external partners, using campus dining halls as living laboratories for behavior change to promote healthy and environmentally-friendly food choices--and to drive outcomes that positively impact the wellbeing of our community and sustainability of our food programs.




  • Cultivate cross-campus collaborations--by developing, maintaining, and stewarding strong relationships with Stanford faculty engaged in food system research--and drive outcomes to advance multidisciplinary research, that has practical benefits for R&DE Stanford Dining and is in support of Stanford University’s academic, research, and teaching goals. 
  • Lead production of the following:
    • Research reports, journal article submissions, manuscripts, and grant proposals;
    • Content development, layouts, figures/tables, and data files;
    • Presentation decks, including outlines/key messages as well as slides;
    • Writing/editing and data validation; reference sections; and maintaining records of journal submission and other written research materials.
  • Work with Stanford MCURC leadership roles specifically in areas such as:
    • Research Working Group chair to set long-term (one to two years) and short-term (monthly and quarterly) goals for the working group, along with specific process objectives and outcome objectives for reaching those goals.
    • Racial Equity Working Group
    • Education and System Innovation Group
  • Support the operationalization of research findings to improve the Stanford Dining student meal program, providing updates about Research Working Group activities to relevant Stanford Dining colleagues to inform Stanford Dining’s internal research agenda.
  • Provide leadership and expertise in identifying and completing research grants and securing funding for research projects and strategic initiatives. Oversee financial resources, as needed: create internal and external budgets for research protocols, assure financial accountability, and serve as primary liaison between funders, collaborators, university administration, and R&DE Stanford Dining.
  • Facilitate progress toward reaching project goals. This includes:
    • Set clear expectations of the intended outcomes, timelines, and deliverables of each project.
    • Create and manage a timeline and/or Gantt chart to advance the development of work on simultaneous projects at a pace that produces tangible progress on at least a monthly basis.
    • Assign tasks and leadership roles for specific projects to ensure that projects and project sub-components move forward in line with agreed-upon timelines.
    • Spearhead communications with all internal and external stakeholders regarding status updates, deliverables, manuscript development (if applicable), key findings, and other key steps in the project process.
    • Supervise the implementation of and adherence to study protocols. Educate research staff on established policies, processes, and procedures.
    • Coordinate, aggregate, and analyze data from research project sites.
  • Lead the planning and operations for functions or programs that have significant business, regulatory, and/or technical challenges requiring subject matter expertise.
  • Review and analyze trends to advise and develop recommendations to achieve or modify the goals of the program or function.
  • Represent the research program within the department and, when agreed upon with the supervisor, at the university level and/or to external constituencies.
  • Manage and contribute the development of outreach strategy that may include relationship development, communications, and compliance--particularly to engage students and Stanford Food Institute interns to participate in research.
  • May development and/or oversee budgets; manage finances including monitoring, analyzing, forecasting, and reporting.
  • Assess training needs and may develop associated training.
  • May direct and/or supervise staff and students.

* - Other duties may also be assigned


Education & Experience:

  • Master’s degree and five years of relevant experience, or a combination of education and relevant experience.


  • PhD in public health, nutrition, food systems, sustainability, social sciences, or related field
  • Five (5) years of relevant experience in research and/or academic environment
  • Technical writing
  • Successful grant writing experience
  • Data collection and analysis, proficiency in SPSS, R, STATA and/or SAS
  • Familiarity with mixed research methods
  • Relevant experience in food systems or health-related communications
  • Documented success in applying for grants and proven track record of publications in reputable journals


Knowledge, Skills, and Abilities:

  • Demonstrated ability to establish priorities, manage shifting priorities, and handle numerous time-sensitive projects with multiple deadlines.
  • Ability to accomplish goals working through formal and informal channels, with diplomacy and tactfulness.
  • Demonstrated creativity, problem solving, critical analysis, initiative, judgment, and decision-making skills.
  • Demonstrated ability to develop and meet budget goals.
  • Demonstrated solid planning and organizational skills.
  • Demonstrated experience working independently and as part of a team.
  • Excellent interpersonal, written and oral communication skills.
  • Strong relevant subject matter knowledge.
  • Ability to direct the work of others, for jobs requiring supervision.
  • Familiarity with food systems issues and behavioral science/behavior change.
  • Knowledge of statistical methods and terminology.


Certifications and Licenses:



  • Constantly perform desk-based computer tasks.
  • Frequently stand/walk, sit, grasp lightly/fine manipulation.
  • Occasionally use a telephone.
  • Rarely lift/carry/push/pull objects that weigh 11-20 pounds.

* - Consistent with its obligations under the law, the University will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job.


  • Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations.
  • Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned.
  • Diversity and Inclusion: Understands subtle and complex diversity and inclusion issues as they relate specifically to marginalized groups.  Commits to continuous learning/improvement in diversity, inclusion, and cultural competence.  Is a role model for inclusive and culturally competent behavior.
  • Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University’s Administrative Guide, http://adminguide.stanford.edu.

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