Food Service Worker IV

Anticipated Shift:

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

Listed schedules will start as of September 2021.  During summer training schedules will vary.

Tuesday - Saturday 12:00pm - 8:30pm

Monday - Friday; 6:00am- 2:30pm

Sunday- Thursday; 6:00am- 2:30pm

Note: Not all unique aspects of the job are covered by this job description.  This role is designated as essential and requires incumbents to report to the worksite.  Telecommute is not an option for this role. 

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 DINING:

R&DE Stanford Dining, a division of Residential & Dining Enterprises, serves over 12,000 meals per day. Its operations include11 undergraduate dining halls, two late-night dining operations,Schwab Executive Dining , an athletic training table program, the Teaching Kitchen @ Stanford , Community BeWell Gardens,  and summer conference dining. As the dining department of the world’s premier research and teaching institution, R&DE Stanford Dining promotes food as a multidisciplinary educational experience and engages students in food issues such as those related to health, the environment, social equity and the global economy. R&DE Stanford Dining has been recognized for its culinary excellence by awards such as the prestigious industry Ivy Award by Restaurants and Institutions for its environmental leadership role, by numerous awards such as the Acterra Award for Sustainability, and most recently was named Most Vegan-Friendly College by peta2 for its vegan and vegetarian offerings, and certified as a Responsible Epicurean and Agricultural Leadership (REAL) restaurant by the United States Healthful Food Council for its use of nutrition and sustainability best practices. For more information, please visitwww.dining.stanford.edu .

 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. 

I. Summary of Position  

Prepares a variety of hot foods such as soups, stews, sauces, and casseroles and desserts designated by Chef de Cuisine or Head Cook. Works from standardized recipes and receive general instructions . Responsible for the correct portioning, seasoning and timing on the menu items. Work under direction of a Chef de Cuisine or Head Cook. Responsible for preparing any menu item from prepared recipes.  Direct Cooks' Helpers (Food Service Worker III) in the preparation of food and work together with other Cooks in the preparation of meals. Responsible for quality and temperature control for food. Use independent judgment in the course of meal preparation.

II. Essential Job Functions

• Prepares hot foods including entrees, vegetables, starches, sauces, and gravies
• Assumes 100% responsibility for quality of products served in conjunction with the chef.
• Work with Chef de Cuisine or Head Cook to understand and prepare new menu items.
• Store and record leftovers.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Assists in food prep assignments during off-peak periods as needed.
• Transmit work instructions and specifications received from supervisor to other workers.
• Assist Head Cook or supervisors or other employees to solve task-related problems.
• Order supplies from storeroom as needed.
• Ensure that sanitation standards are maintained. Clean and assembles equipment after each use.
• Other duties as assigned with classification. Required to abide by all health codes mandated by the health department.
• Must adhere to department policies & procedures.

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.