Food Service Worker III, Mon-Fri 7am-3:30pm

May 10, 2017
Institution Type
Four-Year Institution

Stanford University

Food Service Worker III, Mon-Fri 7am-3:30pm

Job Number:

ABOUT STANFORD UNIVERSITY 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 one-third of Stanford's physical plant and has a $234 million annual operating budget. 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 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.

Employees at this level prepare hot foods, which require a limited range of cooking skills. They work under the general direction of a Cook, Head Cook, and/or a Food Service Supervisor and are expected to correctly judge timing, temperature and seasoning for the items they prepare on their own. They do not prepare hot foods such as stews, soups, or casserole dishes.
Characteristic Duties:
  • Prepare and properly garnish all food orders in accordance with menu specifications.
  • Prepare appetizer platters ie cheese platters, vegetable crudite; salads and sandwiches; dressings and vinaigrettes in accordance with the menu.
  • Present food using proper plate presentation techniques in a timely manner.
  • Adhere to ServSafe standards for safe food handling and storage.
  • Keep equipment clean and in proper operating condition.
  • Grills hamburgers, steaks, grilled sandwiches and broils meats
  • Prepares simple menu items which require similar techniques, for example, fried eggs, scrambled eggs
  • May assist Cook or Head Cook by boiling vegetables, attending to items being cooked by stirring, draining, etc.
  • Warms pre-cooked foods. Qualifications: In addition to the qualifications listed for the Food Service Worker II classification, Fry Cooks or Griddle Cooks must be able to follow verbal and/or written instructions, determine doneness of a large volume of simultaneously cooked foods. This ability is customarily acquired through prior experience with basic methods of food preparation in a restaurant or institutional food service.

    Job: Food Services

    Location: Residential & Dining Enterprises
    Schedule: Part-time
    Classification Level:

    To be considered for this position please visit our web site and apply on line at the following link:

    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.


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