Food Service Worker III- Academic Year Only

Mar 05, 2018
Institution Type
Four-Year Institution

Food Service Worker III- Academic Year Only

Stanford University

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 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.

Job duties:

  • Open restaurant & turn on all equipment
  • Receive and check all products brought in from vendors
  • Return products that are damaged or that do not comply with ordered inventory
  • Put away all products using the FIFO rotation procedures
  • Comply with HACCP guidelines
  • Prep all grill items, condiment items, and pantry items for lunch
  • Must be able to read and follow recipes consistently
  • Short order grill cook through lunch (must be able to control 30 multiple tickets with speed and accuracy) Must be able to complete customer requests without supervision
  • Work grill and pantry alone during kitchen personnel breaks (Approx 1 hour) without compromising service (must be able to control 20 multiple tickets with speed and accuracy)
  • Clean & sanitize kitchen; wash dishes and equipment; and empty kitchen trash in dumpster
  • Complete kitchen product checklist and inventory flowchart
  • Prepare lunch Grab & Go items and keep an accurate inventory sheet
  • Record inventory waste
  • Follow all established guidelines for personal hygiene and personal uniform code
  • Properly store all chemicals and cleaning supplies immediately after each use
  • Use proper lifting techniques
  • Operate and maintain food service equipment, following manufacturer specifications, as well as supervisor's demonstration. Ensure that all equipment is cleaned properly after each use. Unplug all equipment before cleaning.
  • Ensure that all equipment is returned to their assigned storage location, after each use.
  • Assist other Food Service Workers (FSW) when time allows. Remember: We are a team.
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.
  • 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. IV. English Proficiency Requirements Must have the 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, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them.

    V. Physical Requirements:

    Ability to stand for prolonged periods, reach, lift, bend, kneel, stoop, climb, push and pull items. Physical agility critical to perform essential job functions. Lift up to 25 lbs pounds must have manual dexterity. Ability to work around hot equipment (stoves, grills, ovens).

    Working Conditions and Frequency of Occurrence:

    • Extreme Temperature Changes (10%-30%)
    • Walking (30%-60%)
    • Standing (50%-80%)
    • Sitting (10%-20%)
    • Bending (10%-50%)
    • Squatting (10%-20%)
    • Hand and Finger Dexterity (10%-40%)
    • Reaching (10%-50%)
    • Climbing (10%-20%)
    • Noise (90%-100%)
    • Lifting, Carrying, Pushing, Pulling
    • Up to 10 Pounds (30%-60%)
    • Up to 25 Pounds (20%-50%)
    • Up to 50 Pounds (10%-20%)
    • Over 50 Pounds (5%-10%)

    Job: Food Services

    Location: Residential & Dining Enterprises
    Schedule: Full-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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