Food Service Worker
Job Code: 7287
Job Grade: A62
About Residential & Dining Enterprises:
Founded in 1891, Stanford University is among the top academic institutions in the country, 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.
Residential & Dining Enterprises, 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. The Department has an annual operating budget of over $206 million, oversees a 5 million sq. ft. physical plant across the campus, and provides housing for over 12,000 students, serves over 18,000 daily meals at 30 dining and retail locations and over 500,000 meals at Athletic Concessions events, and hosts 20,000 conference guests annually. Additionally, R&DE comprises 660 FTE staff in the following divisions: the Office of the Senior Associate Vice Provost, Student Housing, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of R&DE strategic business partners: Finance & Administration, Human Resources, and Information Technology.
“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. In R&DE, “Excellence is defined by aligning our strategic goals and performance with our vision.”
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.
- Open restaurant & turn on all equipment
- Receive and check all products brought in from vendors
- Return products that are damaged or that do not comply with ordered inventory
- Put away all products using the FIFO rotation procedures
- Comply with HACCP guidelines
- Prep all grill items, condiment items, and pantry items for lunch
- Must be able to read and follow recipes consistently
- Short order grill cook through lunch (must be able to control 30 multiple tickets with speed and accuracy) Must be able to complete customer requests without supervision
- Work grill and pantry alone during kitchen personnel breaks (Approx 1 hour) without compromising service (must be able to control 20 multiple tickets with speed and accuracy)
- Clean & sanitize kitchen; wash dishes and equipment; and empty kitchen trash in dumpster
- Complete kitchen product checklist and inventory flowchart
- Prepare lunch Grab & Go items and keep an accurate inventory sheet
- Record inventory waste
- Follow all established guidelines for personal hygiene and personal uniform code
- Properly store all chemicals and cleaning supplies immediately after each use
- Use proper lifting techniques
- Operate and maintain food service equipment, following manufacturer specifications, as well as supervisor’s demonstration. Ensure that all equipment is cleaned properly after each use. Unplug all equipment before cleaning.
- Ensure that all equipment is returned to their assigned storage location, after each use.
- Assist other Food Service Workers (FSW) when time allows. Remember: We are a team.
- A minimum of 2 years’ experience in kitchen preparation and cooking, with an understanding of proper food handling and safety, knowledge of safety and sanitation standards, and culinary fundamentals (i.e. knife skills, HACCP, methods of cooking, etc.
- Ability to work independently and as a cooperative team member.
- Must have prior catering experience.
- Must be service-oriented, courteous and professional.
- Ability to interact effectively with customers and co-workers.
- Must adhere to the department policies and procedures.
English Proficiency Requirements:
Must have the 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, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them.
Ability to stand for prolonged periods, reach, lift, bend, kneel, stoop, climb, push and pull items. Physical agility critical to perform essential job functions. Lift up to 25 lbs pounds must have manual dexterity. Ability to work around hot equipment (stoves, grills, ovens).
Working Conditions and Frequency of Occurrence:
- Extreme Temperature Changes (10%-30%)
- Walking (30%-60%)
- Standing (50%-80%)
- Sitting (10%-20%)
- Bending (10%-50%)
- Squatting (10%-20%)
- Hand and Finger Dexterity (10%-40%)
- Reaching (10%-50%)
- Climbing (10%-20%)
- Noise (90%-100%)
- Lifting, Carrying, Pushing, Pulling
- Up to 10 Pounds (30%-60%)
- Up to 25 Pounds (20%-50%)
- Up to 50 Pounds (10%-20%)
- Over 50 Pounds (5%-10%)
- 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.
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/
Stanford University provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Stanford University complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, and transfer, leaves of absence, compensation and training.
Stanford University expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Improper interference with the ability of Stanford University’s employees to perform their job duties may result in discipline up to and including discharge.