Food Service Worker IV - Academic Year

Food Service Worker IV- Academic Year

This position is designated for the Academic Year only. The anticipated shift is Tuesday and Wednesday 6am-2:30pm, Thursday, Friday, Saturday 11:30am-8pm. The anticipated shift is based on the operational needs and can change at anytime with notice.

The job purpose is to prepare 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.

Core duties include preparing hot foods including entrees, vegetables, starches, sauces, and gravies, assuming 100% responsibility for quality of products served in conjunction with the chef, working with Chef de Cuisine or Head Cook to understand and prepare new menu items, storing and recording leftovers, knowing and complying consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures, stocking and maintaining 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, maintaining a clean and sanitary work station area, preparing items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating, following proper plate presentation and garnish set up for all dishes, assisting in food prep assignments during off-peak periods as needed, transmitting work instructions and specifications received from supervisor to other workers, assisting Head Cook or supervisors or other employees to solve task-related problems, ordering supplies from storeroom as needed, ensuring that sanitation standards are maintained, cleaning and assembling equipment after each use, and other duties as assigned with classification. Required to abide by all health codes mandated by the health department. Must adhere to department policies & procedures.

Qualifications include a high school diploma and a minimum of 3 years experience in commercial 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 be service-oriented, courteous and professional. Knowledge of proper use & care of dining service equipment. Ability to interact effectively with customers and co-workers. Demonstrates helpfulness, and respectfulness, is approachable and team oriented, builds strong working relationships, diplomatic, and a positive work environment, is responsible, honest, resolves conflicts appropriately, and is flexible. Demonstrate customer service skills with a smile. Must adhere to the department policies and procedures. Demonstrated ability to understand and implement written and verbal directions to meet production, safety, sanitation and health standards. Must be able to lift up to 50 lbs pounds or less; must have manual dexterity. Ability to work in the kitchen around a hot climate with stoves, ovens, and grills. Must be able to speak clearly and listen attentively to lead workers and supervisors. Must have the ability to understand work instructions given in English, either verbally or in writing. Must be service oriented (i.e. courteous and professional) Must adhere to the department policies and procedures.

Additional requirements include flexibility with schedule and work assignments based on retail unit environment, compliance with safety and sanitation standards and work rules, regular and consistent attendance, ability to work as a team member on diverse workforce, respectful and professional behavior, 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. Must be able to read and understand recipes, production sheets and equipment usage information.

The expected pay for this position is $31.88 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 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.

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