Food Service Worker IV- Storekeeper

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.

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

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.

In early 2019, Stanford will be opening its Redwood City campus, the university’s largest expansion to the original campus, which will house around 2,400 staff.  Stanford Hospitality & Auxiliaries will be opening the Cardinal Café and catering services on this new campus, and is looking for outstanding hospitality staff to help in this exciting new venture. The Cardinal Café will be open to staff and the public, and will offer a variety of healthy and delicious breakfast and lunch options that include a beverage bar serving hand-made coffee, hot breakfast grill, Global Bowl bar, bountiful salad bar, a tasty vegan and vegetarian range, grass-fed beef burgers, flatbread pizzas, and a Market stocked with grab-and-go items.

I. Summary of Position         

The FSW IV Storekeeper will be responsible for performing a variety of storekeeper duties, which include but are not limited to receiving and stocking activities, and storing and distributing food items, supplies and equipment. The Storekeeper is a lead position and works with minimal direct supervision.

II. Essential Job Functions

• Plans, assigns, schedules and coordinates the receipt, storage and distribution of stores.
• Receives, marks, records, and verifies deliveries against orders
• Inspects merchandise and food items and immediately resolves discrepancies as needed.
• Inspects shipments to verify conformance to purchase order specifications and report discrepancies, damage, or spoilage as appropriate.
• Inspects merchandise and food items and immediately resolves discrepancies as needed.
• Inspects shipments to verify conformance to purchase order specifications and report discrepancies, damage, or spoilage as appropriate to General Manager/designee; resolves problems collaboratively.
• Maintains a clean and safe work environment
• Stores merchandise and food items. Organizes and cleans storeroom and storage areas (shelving, refrigerators, and freezers). Marks, dates and rotates food items to ensure freshness
• Performs general accounting functions.
• Displays/orders proper inventory according to demand/season.
• Coordinates the laundry/linen items and delivery process for uniforms and towels.
• Consistently follows department work rules, University and R&DE policies
• Develops positive working relationships with management and demonstrates professionalism and respectful behavior.
• Ensures safe, healthy and sanitary food handling standards are followed.
• Demonstrates preventative maintenance techniques for storekeeping equipment.
• Performs other related tasks as assigned, and assist other units when needed.

III. Qualifications

The Storekeeper must have a High School Diploma or equivalent preferred, with a minimum of three years solid experience in storekeeping, inventory/stock control in a high-end retail food service environment that serves a diverse customer base.

• Excellent technical knowledge and skills in retail food service operations, includes merchandising, inventory and controls, purchasing specifications, pricing and products, customer relations; safe and sanitary food handling standards; local health and safety codes
• Strong verbal, reading and written communication skills
• Familiarity and comfort with using of computers and inventory control applications
• Ability to resolve simple problems independently and understand which problems to report to management
• Demonstrates excellent customer relations skills
• Ability to develop positive working relationships with management, co-workers, vendors, deliverers
• Strong interpersonal relationship with ability to work in a team collaboratively as well as being an individual contributor
• Must be self-motivated and solution-oriented and ability to work with minimum supervision
• Strong organizational skills with the ability to multi-task and manage time effectively
• Possess knowledge of safe methods for carrying and lifting heavy loads.
• Strong interpersonal skills using tact, patience and courtesy
• Valid CA drivers license

IV. Physical Requirements

GENERAL PHYSICAL REQUIREMENTS

Light to medium work. Exerting up to 25-50 pounds of lifting force occasionally and/or a negligible amount of force constantly to move objects. Subject to wet floors, temperature extremes, and excessive noise. Position frequently involves long hours and widely diverse duties. Must be able to bend, stoop and perform extensive walking. Must be able to exert well-paced mobility to move quickly to the different areas of the facility as service and production demands require.

ACTION TYPE                                      RELEVANCE        FREQUENCY

Balancing

Frequently

Bending (above/below waist)

x

Occasionally

Crouching

Rarely

Hearing

x

Frequently

Kneeling

Rarely

Reaching

x

Occasionally

Reaching (above/below shoulder)

x

Occasionally

Rotating

Rarely

Seeing

x

Frequently

Sitting

x

Occasionally

Stairs (ascend/descend)

x

Occasionally

Standing

x

Frequently

Stooping

Rarely

Twisting

Rarely

Walking

x

Frequently

VI. English Proficiency Requirements

Must be able 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.

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.