Food Service Worker

Location
California, United States
Posted
15 Nov 2018
End of advertisement period
15 Jan 2019
Ref
81162
Contract Type
Permanent
Hours
Full Time

RESIDENTIAL & DINING ENTERPRISES (R&DE): 

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. R&DE has an annual operating budget of over $270 million, oversees a 5 million sq. ft. physical plant across the campus, 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. R&DE comprises 1100+ staff in the following divisions: the Office of the Senior Associate Vice Provost (SAVP), Student Housing Operations, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of R&DE strategic business partners: Finance & Administration, Human Resources, Information Technology, Maintenance Operations and Capital Projects, and Strategic Communications.

I. Summary of Position 

Prepares a variety of hot foods such as soups, stews, sauces, and casseroles and desserts designated by Chef de Cuisine or Head Cook. Works from standardized recipes and receive general instructions . Responsible for the correct portioning, seasoning and timing on the menu items. Work under direction of a Chef de Cuisine or Head Cook. Responsible for preparing any menu item from prepared recipes.  Direct Cooks' Helpers (Food Service Worker III) in the preparation of food and work together with other Cooks in the preparation of meals. Responsible for quality and temperature control for food. Use independent judgment in the course of meal preparation.

II. Essential Job Functions

  • Prepares hot foods including entrees, vegetables, starches, sauces, and gravies
  • Assumes 100% responsibility for quality of products served in conjunction with the chef.
  • Work with Chef de Cuisine or Head Cook to understand and prepare new menu items.
  • Store and record leftovers.
  • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
  • Portions food products prior to cooking according to standard portion sizes and recipe specifications.
  • Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
  • Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
  • Follows proper late presentation and garnish set up for all dishes.
  • Assists in food prep assignments during off-peak periods as needed.
  • Transmit work instructions and specifications received from supervisor to other workers.
  • Assist Head Cook or supervisors or other employees to solve task-related problems.
  • Order supplies from storeroom as needed.
  • Ensure that sanitation standards are maintained. Clean and assembles equipment after each use.
  • Other duties as assigned with classification. Required to abide by all health codes mandated by the health department.
  • Must adhere to department policies & procedures.

III. Qualifications:

High school diploma and a minimum of 3 years experience in commercial 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 be service-oriented, courteous and professional.
  • Knowledge of proper use & care of dining service equipment
  • Ability to interact effectively with customers and co-workers.
  • Demonstrates helpfulness, and respectfulness, is approachable and team oriented, builds strong working relationships, diplomatic, and a positive work environment, is responsible, honest, resolves conflicts appropriately, and is flexible.
  • Demonstrate customer service skills with a smile.
  • Must adhere to the department policies and procedures.
  • Demonstrated ability to understand and implement written and verbal directions to meet production, safety, sanitation and health standards.
  • Must be able to lift up to 50 lbs pounds or less; must have manual dexterity. Ability to work in the kitchen around a hot climate with stoves, ovens, and grills. Must be able to speak clearly and listen attentively to lead workers and supervisors.
  • Must have the ability to understand work instructions given in English, either verbally or in writing. Must be service oriented (i.e. courteous and professional) Must adhere to the department policies and procedures.

Additional Requirements

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

IV. 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. Must have the ability to move and control one’s torso so items can be picked up from a lower surface level.
  • Bending: 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 Movement: 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 Requirements:

  • Flexibility wit 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

V. 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.