Food Service Worker IV- Academic Year

Overview

Thank you for your interest in Stanford University. While we have instituted a hiring pause for non-critical staff positions, we are actively recruiting for most of the positions currently listed on our careers page. We will update the page when the broader hiring pause is lifted.

Job Summary

• Date posted: 1 day ago
• Schedule:
  
  Full-time
• Job Code: 7288
• Employee Status:
  Regular
• Grade: A63
• Requisition
• Work Arrangement:
  On Site

This position is represented by SEIU Local 2007 and the collective bargaining agreement between the university and SEIU Local 2007 governs the terms and conditions of employment. This position is designated for the Academic Year only.

Anticipated Shift: Tuesday and Wednesday 6am-2:30pm, Thursday, Friday, Saturday 11:30am-8pm. The anticipated shift is based on the operational needs and can change at any time with notice.

Stanford University is one of the world's leading teaching and research universities. The mission is to create and share knowledge and to prepare students to be curious, to think critically, and to contribute to the world. R&DE is the largest auxiliary organization at Stanford University, supporting the academic mission by providing high-quality services to students and other members of the university community.

R&DE has an annual operating budget of $400M, operates 24/7/365, and oversees a $3B asset portfolio comprising over 7 million square feet. R&DE provides housing for 16,000 students and dependents, serves 8 million meals annually at 48 student dining venues and 32 culinary enterprises. R&DE comprises multiple divisions and supports a culture of inclusive excellence.

“Students (Customers) First” is R&DE’s mantra and its strategic goals reflect a commitment to service excellence. R&DE is dedicated to creating a positive work environment and inclusive excellence where all staff feel a sense of belonging.

Prepare a variety of hot foods such as soups, stews, sauces, casseroles, and desserts designated by the Chef de Cuisine or Head Cook. Work from standardized recipes with general instructions. Ensure correct portioning, seasoning, and timing. Direct Cooks' Helpers and collaborate with other Cooks. Maintain quality and temperature control and use independent judgment in meal preparation.

• Prepare hot foods including entrees, vegetables, starches, sauces, and gravies
• Assume responsibility for quality of products in conjunction with the chef
• Collaborate with Chef de Cuisine or Head Cook on new menu items
• Store and record leftovers
• Maintain standard portion sizes, cooking methods, standards, and policies
• Stock and maintain sufficient levels of food products at line stations
• Portion food products prior to cooking according to standards
• Maintain a clean and sanitary work station and equipment
• Prepare items for various cooking methods (broiling, grilling, frying, sautéing, etc.)
• Follow plate presentation and garnish setup
• Assist in food prep during off-peak periods as needed
• Transmit work instructions to other workers and assist with task-related problems
• Order supplies as needed
• Ensure sanitation standards are maintained
• Other duties as assigned; adhere to health codes

• High school diploma and a minimum of 3 years experience in commercial kitchen preparation and cooking, with knowledge of food handling, safety, sanitation standards, and culinary fundamentals
• Ability to work independently and as part of a team
• Service-oriented, courteous, professional
• Knowledge of dining service equipment care
• Ability to interact effectively with customers and co-workers
• Strong teamwork, diplomacy, reliability, and flexibility
• Customer service skills and a positive attitude
• Ability to understand and follow department policies and procedures
• Ability to lift up to 50 lbs; able to work in a hot kitchen environment; clear verbal communication
• Ability to understand work instructions in English (written or verbal); read recipes and production sheets

• Schedule flexibility based on unit environment
• Compliance with safety and sanitation standards and work rules
• Regular and consistent attendance
• A…