Food Service Worker IV- 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.

Anticipated Shift:

Shift 1: Tuesday and Wednesday 6:00am-2:30pm, Thursday, Friday, Saturday 11:30am-8:00pm, OFF Sunday and Monday.

Shift 2: Tuesday thru Saturday 12:00pm-8:30pm, OFF Sunday and Monday.

Shift 3: Monday thru Friday 12:00pm-8:30pm, Off Saturday & Sunday

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

ABOUT STANFORD UNIVERSITY AND RESIDENTIAL & DINING ENTERPRISES:

Stanford University is one of the world's leading teaching and research universities. Founded in 1891, Stanford's mission is to create and share knowledge and to prepare students to be curious, to think critically, and to contribute to the world. With world-class scholars and seven schools located together on a single campus, Stanford offers academic excellence across the broadest array of disciplines including business, education, engineering, humanities and sciences, law, medicine, and sustainability. It also is an engine of innovation, blending theory and practice to move ideas and discoveries from labs and classrooms out into the world. Stanford strives to foster a culture of expansive inquiry, fresh thinking, searching discussion, and freedom of thought preparing students for leadership and engaged citizenship in the world. The university is located between San Francisco and San Jose in the heart of California's Silicon Valley, on a scenic 8,180-acre campus.

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. R&DE has an annual operating budget of $400M, operates 24/7/365, and oversees a $3B asset portfolio comprising over 7 million square feetone-third of the campus footprint. R&DE provides housing for 16,000 students and dependents, serves 8 million meals annually at 48 student dining venues and 32 culinary enterprises. In addition, R&DE provides executive services, conference operations, and guest lodging. R&DE is a talented and diverse team of 1,200+ who comprise the following divisions: Student Housing Operations & Stanford Conferences; Stanford Dining and Hospitality & Auxiliaries; Maintenance Operations and Capital Projects; and a team of R&DE strategic business partnersFinance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing.

"Students (Customers) First" is R&DE's mantra and its strategic goals reflect its commitment to delivering service excellence to the campus community. R&DE's belief is "students are never an interruption in our day; they are the reason we are here."

R&DE's dedication to promoting fair treatment, access to opportunities, and a positive work environment is reflected in its essential priorities and efforts for cultivating a culture of operational excellence as a foundational cornerstone. R&DE is committed to creating and sustaining inclusive excellence where all staff feel a sense of belonging and are empowered to thrive.

This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role.

JOB PURPOSE

Employees at this classification carry out a variety of food preparation and/or catering tasks including cooking a variety of hot foods, sauces, and casseroles and may bake and prepare desserts. In large dining halls, they may prepare selected menu items designated by a higher-level worker or supervisor. Food is prepared from standardized recipes and general instructions but are responsible for the correct portioning, seasoning and timing on the items they prepare. May be responsible for the efficient operation and maintenance of a dining hall storeroom and coordinate the work of at least two other workers in a large dining hall. May review daily menus with supervisors, determine work priorities within menu guidelines, assign specific daily duties to other workers. Employees at this level do not have supervisory authority over other employees and are not expected to exercise independent judgment on final decisions regarding quality or quantity of work produced by such employees, or personnel actions such as hiring, promotion, discharge or disciplinary measures.

CORE DUTIES

• Prepare hot foods including entrees, vegetables, starches, sauces, and gravies In a small dining hall, may prepare all menu items
• Coordinates work of helpers
• Orders supplies from storeroom as needed
• Stores and records leftovers and discusses use with supervisor.
• Receives, marks, records and verifies deliveries against orders, reports discrepancies to management
• Within guidelines set by management, determines the most efficient shelving system and storage method and stores stock. Rotates stock.
• Fills requisitions submitted by food service workers and management, records items issued and submits records to management.
• Prepares tallies of stock received and issued
• Conducts periodic inventories with a supervisor. Informs management of items that need to be reordered and items that need to be used
• Gathers counts and bags laundry for pick-up, issues clean linen
• May serve prepared food and beverages (non-alcoholic and alcoholic beverages.)
• May make deliveries to other dining halls that require driving a truck
• May perform any of the duties described in the Food Services Worker III specification or other duties as assigned.
• Adhere to safety rules.

Note: The duties listed under this section are designed to provide a representative sampling of key tasks and/or responsibilities associated with the job. They are not intended to be a complete list of all the duties performed by employees in the classification.

MINIMUM REQUIREMENTS

• Education & Experience:
• Three years' experience in kitchen preparation and cooking or a combination of equivalent education and relevant experience.
• Knowledge, Skills and Abilities:
• Must have the 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 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 serving alcoholic beverages, Responsible Beverage Service training.
• If performing drop-off or delivery services, valid California Non-commercial Class Driver's license.

PHYSICAL REQUIREMENTS

• 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
• If performing drop-off or delivery services, ability to obtain and maintain a California Non-commercial Class Driver's license.

WORKING CONDITIONS

• 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

• 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, and the appropriate collective bargaining agreement at