Food Service Worker III - Part-time Catering Cook - Stanford Hospitality and Auxiliaries

Location
Stanford
Posted
Dec 18, 2018
Institution Type
Four-Year Institution


Food Service Worker III - Part-time Catering Cook - Stanford Hospitality and Auxiliaries

Stanford University

Job Number:
81530

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. R&DE comprises 800+ staff in the following divisions: Office of the Senior Associate Vice Provost, Student Housing Operations, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of four R&DE strategic business partners: Finance & Administration including Information Technology, Human Resources, Strategic Communications, and Maintenance Operations & Capital Projects. 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.
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, given 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. In early 2019, Stanford will be opening its Redwood City campus, the university's largest expansion to the original campus, which will house around 2,400 staff. Stanford Hospitality & Auxiliaries will be opening the Cardinal Cafe and catering services on this new campus, and is looking for outstanding hospitality staff to help in this exciting new venture. The Cardinal Cafe will be open to staff and the public, and will offer a variety of healthy and delicious breakfast and lunch options that include a beverage bar serving hand-made coffee, hot breakfast grill, Global Bowl bar, bountiful salad bar, a tasty vegan and vegetarian range, grass-fed beef burgers, flatbread pizzas, and a Market stocked with grab-and-go items. The Redwood City campus will also run a catering program, executing to the same exceptional standards offered at the main campus. I. Summary of Position This is an exciting opportunity for an experienced cook who wants to help shape the culinary experience of those working at and near the Redwood City campus. With a focus on catering, the FSW III cook position will prepare all foods, and will make decisions about the quality of produce, portioning of ingredients, seasoning and attractiveness of the final product - they may also substitute menu selections within the guidelines set by management. In addition to the preparation of specific menu items, Cooks (working from standardized recipes and daily production sheets provided by management) will be responsible for ensuring there are adequate supplies, preparing menu items for next-day meals, and storing leftover foods. II. Essential Job Functions
  • Welcome and connect with every customer to provide excellent customer service.
  • Work with Executive Chef to understand and prepare new menu items
  • Prepares an extensive variety of hot or cold meats, seafood, poultry, vegetables and other food items for cooking on a grill, oven, or in a variety of kitchen equipment. Cold food items include salads, salad dressings, cold plates, sandwiches, hors d'oeuvres.
  • Test food items for proper texture, temperature, doneness, and flavor.
  • Prepare hot and cold food for meals according to recipes and directions.
  • Responsible for preparing, cooking, plating and serving of hot and cold starters and appetizers.
  • Assist in determining amounts to be prepared, including starting amounts and batch sizes.
  • Washes, peels, chops, slices, dices and mixes vegetables and fruits and other ingredients for salads, cold plates and garnishes.
  • Carves and slices cold meats, cheese and prepares seafood. Prepares composite salads.
  • Read recipes and follow instructions to make sure food is prepared with excellent quality, correctly and on-time.
  • Check food supplies needed to ensure availability. Order supplies from storeroom when needed.
  • Prep for the following day. Ensure food is prepared, labeled and ready for use.
  • Complete production records at meal time. Report production counts in production sheet.
  • Assists in food prep during off-peak periods.
  • Record last minute menu changes.
  • Order supplies from storeroom and prepare menu items
  • Maintains a clean and sanitary work station area.
  • Washes and cleans all utensils, preparation equipment, counters required for production in the pantry area.
  • Ensures that sanitation and food handling safety standards are followed and maintained.
  • Adhere to Uniform guidelines and personal hygiene standards.
  • Communicate clearly with management and other personnel. Bring issues to their attention if needed for resolution. Ensure accurate information is provided to a management.
  • Ability to multi-task.
  • Complete other duties as assigned within classification. Follow established guidelines for personal hygiene and personal attire. Comply with required food safety, sanitation and health standards.
Anticipated Shift: The anticipated shifts are based on the operational needs and can change at any time with notice. Monday - Friday: 10:00am-2:00pm 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. Physical Requirements GENERAL 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% VI. English Proficiency Requirements Must be able 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. "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 the job."

Job:

Location: Residential & Dining Enterprises, California, United States
Schedule:
Classification Level:

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.







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