Technical Trades Advisor, Commercial Kitchen Facilities, Maintenance Operations
ABOUT STANFORD UNIVERSITY AND 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 (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. The Department has an annual operating budget of over $270 million, oversees a 5 million sq. ft. physical plant across the campus, and provides housing for over 13,000 students and dependents, serves over 18,000 daily meals at 30 dining and retail locations and over 300,000 meals at Athletic Concessions events, and hosts 20,000 conference guests annually. Additionally, R&DE comprises 735 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, Information Technology and Communications. “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 MAINTENANCE OPERATIONS & CAPITAL PROJECTS (MCP)
This division supports all R&DE operations and provides strong stewardship of its facilities by delivering daily and preventive maintenance, executing 50-year asset renewal model, managing design and construction of capital and other essential projects, infusing sustainability, safeguarding occupational health and safety, monitoring life-safety systems and after-hours security, overseeing furnishings/fixtures and parts inventory, administering move services and the fleet, managing utilities and waste, ensuring emergency preparedness and business continuity, and providing space and property administration. JOB PURPOSE:
Oversee and manage assigned staff, including other supervisors/managers, engaged in facilities management or building/equipment maintenance. Participate in department/unit strategic management. CORE DUTIES*: Oversee the daily operation and management of assigned facilities and programs, including scheduling and assigning work to staff and coordinating with staff, subcontractors, and/or vendors; coaching lower level managerial staff; overseeing staffing and performance evaluation of assigned staff; contributing to department or division staffing needs forecast.Clarify and resolve problems spanning multiple areas or technical fields and/or oversee or develop programs within assigned facilities.Manage and/or develop budget for area of responsibility, including staffing, maintenance, contracts, etc.Manage ongoing service contracts as applicable.Participate in department/unit strategic management, including making recommendations involving short-term planning for facility-type projects and for longer-range programs/projects; providing input into long-range financial, budgeting, and programmatic planning and development; providing input into the development of policies and procedures; interpret and manage policies and procedures for assigned area.Oversee and/or monitor project activities; ensure integration with larger unit goals; coordinate with staff, subcontractors, and/or vendors. * - Other duties may also be assigned
ADDITIONAL DUTIES: Perform accurate trouble-shooting/problem solving for issues with commercial food service equipment, including refrigeration systems, commercial cooking equipment, commercial dish washing equipment, ensuring a high level of repair quality through work checks.
MINIMUM REQUIREMENTS: Education & Experience: Bachelor's degree in engineering or other appropriate technical area, or combination of technical education, training, and experience. Two or more years of experience managing facilities operations and maintenance staff in an environment with a variety of building types (administrative offices, classrooms, laboratories, residential & dining facilities, auditoriums, etc.). Knowledge, Skills and Abilities: Knowledge of environmental and safety rules, regulations, and policies. Ability to conduct job site inspections to ensure compliance. Demonstrated ability to work and communicate effectively with others. Demonstrated experience managing service contracts.Demonstrated experience developing and managing budgets. Demonstrated experience planning, developing, and implementing programs.Ability to interpret planning specifications, documents, working drawings, and related reports. Additional Knowledge, Skills and Abilities Considered Highly Desirable: Demonstrated high skill levels in the operation and maintenance requirements for refrigeration systems, commercial cooking equipment, commercial dish washing equipment, other commercial food service equipment.Demonstrated knowledge of types of commercial food service equipment used in the industry and their typical life cycles.Demonstrated ability to communicate effectively verbally and in writing including explaining technical information to non-technical audiences. Certifications and Licenses: None. Additional Certifications and Licenses Considered Highly Desirable: Journey-level certification in mechanical, electrical, or plumbing trades.Commercial food service maintenance certifications. PHYSICAL REQUIREMENTS*: Frequently sitting, perform desk-based computer tasks, lift/carry/push/pull objects that weigh up to 10 pounds.Occasionally stand/walk, twist/bend/stoop/squat, grasp lightly/fine manipulation, use a telephone, lift/carry/push/pull objects that weigh up to 11-20 pounds.Rarely kneel/crawl, climb (ladders, scaffolds, or other), reach/work above shoulders, grasp forcefully, writing by hand, sort/file paperwork or parts, lift/carry/push/pull objects that weigh >40 pounds. * - 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 his or her job.
WORKING CONDITIONS: Requires 24-hour response availability seven days per week for emergency situations.May be exposed to noise > 80dB TWA.May working at heights 4 - 10 ft. WORK STANDARDS: 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.
Location: Residential & Dining Enterprises
To be considered for this position please visit our web site and apply on line at the following link: stanfordcareers.stanford.edu
Stanford is an equal opportunity employer and all qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other characteristic protected by law.