Food Service Worker 1 - Continuing🔍Residential & Dining Enterprises, Stanford, California, United States📁Food Services📅Sep 11, 2019 Post Date📅84621 Requisition #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.

AnticipatedShift:

The anticipated shift is based on theoperational needs and can change at any time with notice.

Monday 12:30 pm - 9:00 pmTuesday 1:00 pm - 9:30 pmWednesday OFFThursday OFFFriday 11:00 am - 7:30 pmSaturday 12:30 pm - 8:30 pmSunday 12:30 pm - 8:30 pm Stanford University Residential & Dining Enterprises(R&DE)

________________________________________________________________________ JOB TITLE Dishwasher/Porter Classification Food Service Worker (FSW) I Pay Range A60/A08Job Code 7285/7300Work Schedule Varies Reports to General Manager

I. Summary of PositionResponsibilitiesof the dishwasher include setting up, operating and breaking down dish machine,bussing and scraping trays and storing clean dishes and silverware. If assignedin pot washer area duties would include setting up, operating and breaking downpot sink, cleaning pots and kitchen supplies and putting away clean items.Other duties include general maintenance of building. Routine cleaning ofbathrooms. Emptying garbage in dish room, kitchen and dining room areas.Sweeping and mopping dining, kitchen and serving areas. Some maintenance ofoutside areas of facility.

II. Essential Job Functions• Responsibilities in dish roominclude setting up, operating and breaking down dish machine,
bussingand scraping trays and storing clean dishes and silverware.

• If assigned in pot washer areaduties would include setting up, operating and breaking down pot
sink,cleaning pots and kitchen supplies and putting away clean items.

• Other duties include generalmaintenance of building.

• Routine cleaning of bathrooms.Emptying garbage in dish room, kitchen and dining room areas.

• Sweeping and mopping dining,kitchen and serving areas. Some maintenance of outside areas of
facility.

• Follow guidelines for personalhygiene and personal attire.

• Remove and break down all boxesfrom kitchen and recycle.

• Empty all trash containersregularly throughout the day.

• Clean all sinks in kitchen andservery, and restock with paper towels and soap.

• Throughout the day, sweep and mopkitchen, servery and hallway.

• Daily cleaning of walk-in, kitchenwalls and shelving.

• Clean and sanitize tables and foodservice areas as needed. Keep floor in work area clean and
freeof debris.

• Clean up spills during meal serviceimmediately.

• Help set up serving line for meals.

• Be available to assist customerswith questions regarding food items/ingredients and any
assistancethey may need

• Cleans and maintains prep area. • Attend classes, meetings, andtraining sessions as requested by manager.

• Follow policies and regulations ofthe University and Department. Report problems to manager
rightaway.

• Ensure proper serving utensils areavailable.

• Other duties as assigned.
III.QUALIFICATIONS:• Flexibility with work assignments.• Compliance with safety andsanitation standards and work rules.

• Regular and consistent attendance.• Ability to work as a team member ondiverse workforce.

• Respectful and professionalbehavior.

• Knowledge of proper safety andsanitation principles when operating equipment and using
cleaningsupplies.

• Flexibility with work assignments.• Able to stand most of the work day.• Must be able to lift heavy objectsoccasionally up to 50 pounds.

• Must be able to communicateeffectively with co-workers, manager and customers.

• Must be able to read cautionarylabels on cleaning products.

• Must be able to work in hottemperatures, seasonal environment, with daily exposure to hot
water.

• Prior kitchen experience or basicknowledge of food preparation techniques desired.

IV. English Proficiency Requirements: Must havethe ability to understand and communicate in English with adequate proficiencyto follow directions from supervisor, read and understand safety guidelines anddirections to prevent accidents or injuries from occurring, and communicateeffectively with customers (staff, visitors, students) by listening andspeaking clearly to them.

V. Physical Requirements:Ability tostand for prolonged periods, reach, lift, bend, kneel, stoop, climb, push andpull items. Physical agility critical to perform essential job functions. Liftup to 25-50 pounds must have manual dexterity. Ability to work around hotequipment (stoves, grills, ovens).

Working Conditions and Frequency ofOccurrence:

• ExtremeTemperature Changes (10%-30%)
• Walking (30%-60%)
• Standing (50%-80%)
• Sitting (10%-20%)
• Bending (10%-50%)
• Squatting (10%-20%)
• Handand Finger Dexterity (10%-40%)
• Reaching (10%-50%)
• Climbing (10%-20%)
• Noise (90%-100%)
• Lifting,Carrying, Pushing, Pulling
• Upto 10 Pounds (30%-60%)
• Upto 25 Pounds (20%-50%)
• Upto 50 Pounds (10%-20%)
• Over50 Pounds (5%-10%)

"Consistent with its obligations under the law, theUniversity will provide reasonable accommodation to any employee with adisability who requires accommodation to perform the essential functions of thejob."

Additional Information

• Schedule: Full-time
• Job Code: 7285
• Employee Status: Regular
• Grade: A60
• Requisition ID: 84621