Food Service Worker III -Cook
Residential & Dining Enterprises, Stanford, California, United States

Schedule: Full-time
Job Code: 7287
Employee Status: Regular
Grade: A62
Requisition ID: 89769

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.

Anticipated Shift:

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

Sunday, Wednesday & Thursday: 3:00 pm-11:30 pm Friday & Saturday: 4:00 pm-12:30 am

Sunday,Wednesday, Thursday : 3:00 pm-11:30 pm Friday & Saturday: 4:00 pm-12:30 am

Sunday, Wednesday, Thursday : 3:00 pm-11:30 pm Friday & Saturday: 4:00 pm-12:30 am

Wednesday- Sunday: 10:00am-6:30pm

Monday-Friday 7:00am- 3:30pm

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 high-quality services to students and other members of the university community. The department has an annual operating budget of over $350M, operates 24/7/365, and oversees a $3B asset portfolio comprising a 7 million sq. ft. physical plant across the campus. In autumn quarter of the 2021-22 academic year, R&DE will return to providing housing for over 13,000 students and dependents, serving meals at 17 dining halls, 12 retail locations, and operating athletic concessions and conference operations. Additionally, R&DE comprises 900 FTE staff in the following divisions: Student Housing Operations, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, Maintenance Operations and Capital Projects, and a team of R&DE strategic business partners: Finance & Administration, Information Technology, Human Resources, and Strategic 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.”

Stanford and R&DE are committed to creating and sustaining a diverse environment. R&DE's dedication to promoting diversity, multiculturalism, and inclusion is reflected in our work of providing service excellence to our students. Diversity is more than a commitment—it is foundational to what we do. We are fully focused on equality and believe deeply in diversity of race, gender, sexual orientation, religion, ethnicity, national origin and all the other characteristics that make us different.

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.

I. Summary of Position

Cooks prepare all foods, and in doing so, make decisions regarding the quality of produce, portioning of ingredients, seasoning and attractiveness of the final product. In addition to the preparation of specific menu items, Cooks (working from standardized recipes and daily production sheets provided by management) order supplies from the storerooms, pre-pare menu items for following meals and store leftover food. They may substitute menu selections within guidelines established by management.

II. Essential Job Functions

• Welcome and connect with every customer to provide excellent customer service.
• 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.

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%)

The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned.

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.

Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law.



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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