Food Service Worker III 75%-Cook-Slacafe

Stanford University Stanford , CA 94305

Posted 2 months ago

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.

ABOUT STANFORD UNIVERISTY AND RESIDENTIAL & DINING ENTERPRISES:

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. The department is the steward for a $1.8 billion asset portfolio covering 1/3 of Stanford's campus and has a $272 million annual operating budget for FY17. R&DE comprises 800+ staff in the following divisions: the Office of the Senior Associate Vice Provost (SAVP Office), Student Housing, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of four R&DE strategic business partners: Finance & Administration, Human Resources, Information Technology, and Strategic Communications. 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 and annually hosts a combined 52,000 guests in the Stanford Guest House and on-campus in Stanford Conferences.

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.

I. Summary of Position Employees at this level prepare hot foods, which require a limited range of cooking skills. They work under the general direction of a Lead Cook and are expected to correctly judge timing, temperature and seasoning for items.

IV. Essential Job Functions

  • Follow instructions given by lead cook, cook IV, or supervisor.

  • Read recipes and follow instructions to make sure food is prepared on time.

  • Assist cook in determining amounts to be prepared, including starting amounts and batch sizes.

  • Check food supplies needed to ensure availability. Communicate with production manager immediately if food needed is not available.

  • Prepare (prep) for the following day. Ensure food is prepared, labeled and ready for use.

  • Prepare hot and cold food for meals as directed by lead cook or production manager.

  • Prepare food items according to recipes and directions given in production sheet and/or lead cook. If you think/know the recipe is incorrect, report it to the production manager and discuss possible correction. You are responsible for ensuring optimum quality of the food you prepare.

  • Test food items for proper texture, temperature, doneness, and flavor. Request assistance from lead cook or production manager when preparing a recipe for the first time. You must always understand what is the quality expectation of the final product.

  • Take responsibility for ensuring accurate information is provided in production sheet. This information will be used for meal planning

  • Assist with ingredient preparation, which includes: cleaning, chopping, slicing, weighting, measuring and preparing ingredients. Responsible for using the correct measuring tools and ensuring optimum quality of the food you prepare.

  • Discard prepared food items, which are beyond holding time or below acceptable standards.

  • Record last minute menu changes.

  • Maintains a clean and sanitary work station area.

  • Assists in food prep during off-peak periods.

  • Take responsibility for ensuring accurate information is provided in production sheet. This information will be used for meal planning

  • Record last minute menu changes in production sheets.

III. Qualifications:

  • 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.

  • Previous experience in a fast paced restaurant/diner environment.

  • 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.

  • 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

  • Demonstrate respectful and professional behavior

  • Valid CA Drivers License

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.

  • 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 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.

Additional Information

  • Schedule: Full-time

  • Job Code: 4491

  • Employee Status: Regular

  • Grade: H

  • Requisition ID: 79019

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Food Service Worker III 75%-Cook-Slacafe

Stanford University