Food Service Worker I - Academic Year

Food Service Worker

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. This position is designated for the Academic Year only.

Under general supervision of a higher-level worker or supervisor, employees in this classification perform front line and/or customer facing services in a food service operation.

Core duties include:

• Operating cash register and point of sale systems with proficiency and accuracy in accordance with department's cash handling policy.
• Serving customers, responding to inquiries and resolving basic issues in accordance with R&DE customer service and food quality standards.
• Maintaining cleanliness of assigned work areas.
• Checking non-food supplies and notifying lead or shift supervisor of shortages. Assisting with receiving and putting away supplies. Restocking food and beverage items in assigned areas.
• Preparing beverages.
• Assembling and serving cold food items per prescribed standards.
• Washing dishes including setting up, operating and breaking down dish machine, bussing and scraping trays and storing clean dishes and silverware.
• Washing pots including setting up, operating and breaking down pot sink, cleaning pots and kitchen supplies and storing clean items.
• Adhering to food and safety handling policies and procedures.
• May perform drop-off or delivery services.
• Adhering to safety rules.

Minimum requirements include:

• Education & Experience: None
• Knowledge, Skills and Abilities: Ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and direction to prevent accidents or injuries from occurring, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them.
• Ability to utilize computerized ordering system including entering and reading orders.
• Ability to obtain and maintain California Food Handler Training Certificate.

Certifications and Licenses:

• If handling food, California Food Handler Training Certificate within 90 days of hire.
• If performing drop-off or delivery services, valid California Non-commercial Class Driver's license.

Physical requirements include:

• Frequently walking, bending, kneeling, hand and finger dexterity (light/fine grasping, grasp forcefully), and reaching/working above shoulders.
• Constantly standing
• Occasionally sitting, squatting and climbing
• Lifting, carrying, pushing, pulling up to 15 pounds frequently, up to 50 pounds occasionally and over 50 pounds rarely

Working conditions include:

• Work schedule can fluctuate in accordance with bargaining unit contract May work late nights, weekends and holidays.
• Wet floors
• Ability to work in hot temperatures
• Exposure to hot and cold water
• Ability to work around hot equipment or cold refrigeration
• Constant noise

Work standards include:

• When conducting university business, must comply with the California Vehicle Code and Stanford University driving requirements.
• Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations.
• Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned.
• Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide,

The expected pay for this position is $25.23 (Step 1) per hour. Placement in the pay range is subject to the applicable Collective Bargaining Agreement.

Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs.

Internal candidate rates will be applied based on the CBA language for promotion and transfer.