Stanford University, located between San Francisco and San Jose in the heart of California's Silicon Valley, is one of the world's leading teaching and research universities. 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. R&DE comprises 11000+ staff in the following divisions: Office of the Senior Associate Vice Provost (SAVP Office), Student Housing Operations, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of four R&DE strategic business partners: Finance & Administration including Information Technology, Human Resources, Strategic Communications, and Maintenance Operations & Capital Planning. 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.

ABOUT STANFORD HOSPITALITY & AUXILIARIES:

Stanford Hospitality & Auxiliaries, a division within R&DE at Stanford University is committed to excellence and the highest level of customer service. It is recognized nationally for operating at “the cutting edge” of the industry 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, give to those operations that meet the highest standards of food, hospitality and service. With R&DE’s vision “to be the best in the business” Stanford Hospitality and Auxiliaries is a Certified Green Business practicing sustainability in its purchasing and using equipment and processes that reduce solid waste and preserve natural resources. The highest Acterra Sustainability Award was received in 2006, in recognition of these initiatives.

PURPOSE OF POSITION:

Assist University Event Manager, Catering Manager and Lead Catering Drivers. Responsible for driving to event location and setting up and breaking down catered events in an attractive and complete manner according to the event sheet and instructions given. Responsible for assembling food, beverage and catering supplies, must also pre-pack supplies for future catering events. Employees at this level are not expected to exercise judgment regarding the quality, i.e., the portioning or seasoning of menu items.

ESSENTIAL JOB FUNCTIONS:

• Assist Catering Management and Lead Catering Drivers. Responsible for setting up and breaking down catered events in an attractive and complete manner according to the event sheet and instructions.
• Responsible for assembling food, beverage and catering supplies. Pre-pack  supplies for future catering events
• Must remain organized in daily routines.
• Ability to problem solve and trouble-shoot any situation
• Incumbent must set up catering events independently. Maintain inventory control of food, beverages and catering equipment. Must be able to handle multiple tasks simultaneously.
• Assure consistency in service, coordinate meal and set up requests.
• Must possess exceptional attention to detail and have knowledge of food production and service
• Incumbent must keep information confidential and communicate with lead drivers and catering manager.
• Must be flexible with customers last minute requests. Requires excellent customer service orientation and strong communication skills.
• Incumbent must check all food before it leaves the kitchen for accuracy and must be able to assist in kitchen production
• Must ensure all food coming out of the kitchen is appropriate for quantity and quality specified on order sheet.
• Assist with setting up rooms, preparing food, delivering and cleanup for catering and special events according to established timelines.
• Clean and maintain food service and serving areas in a safe, sanitary and orderly condition.

QUALIFICATIONS:

• Must remain organized in daily routines and must have knowledge of food production  and service
• Requires excellent customer service orientation and strong communication skills. Must have some excellent listening skills.
• Familiarity with University locations and meeting locations is a plus.
• Must be able to read, write and speak English as well as follow written and oral instructions.
• Must work for long periods of time with limited support, and have the ability to lift heavy items in and out of freezers and refrigerated units. Incumbent must be able to work stressful conditions, fast paced conditions and irregular hours.
• Must be knowledgeable of food production standards and know and provide VIP service, able to lift up to 60lbs

PHYSICAL REQUIREMENTS:

• Walking: The ability to exert a reasonably paced mobility from one point to another within a generally accepted time frame. Must be able to recognize the conditions of the environment. Must have the ability to stand and walk for an extended period of time.
• Bending: Must have the ability to move and control one’s torso so items can be picked up from a lower surface level.
• Reaching: The ability to stretch the body and extend arms to place or secure objects and commodities at a distance above, to the side of, or below the normal standing level.
• Lifting: Must have the ability to lift up to 50 lbs. Must be able to use body parts, usually arms and hands (shoulders and back) to elevate an object or commodity above its previous surface level.
• Repetitive Motions: Ability to use body parts on a regular and continuing basis to repeat the same motions for a reasonable period of time without resting.
• Stooping: Ability to flex legs at the knee and move the upper body forward. Subject to wet floors, temperature extremes and excessive noise. Ability to stand for prolonged periods of time.

ADDITIONAL REQUIREMENT:

• Flexibility with schedule and work assignments based on retail unit environment
• Compliance with safety and sanitation standards and work rules
• Regular and consistent attendance
• Ability to work as a team member on diverse workforce
• Respectful and professional behavior

ENGLISH PROFICIENCY REQUIREMENTS:

Must have ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring (i.e. MSDS sheets) and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them. Must be able to read and understand recipes, production sheets and equipment usage information.

 "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 the job." 

 Additional Information

• Schedule: Full-time
• Job Code: 7288
• Employee Status: Fixed-Term
• Grade: A63