Food Service Worker IV - Academic Year

Cook

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: 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.

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 feet—one-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 partners—Finance & 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.

Job Purpose:

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:

• 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.

Qualifications:

• 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:

• 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

English Proficiency Requirements:

Must have the 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.

Physical Requirements:

• Walking: The ability to exert a reasonably paced mobility from one point to another within a generally accepted time frame. Must be able to recognize the conditions of the environment. Must have the ability to stand and walk for an extended period of time.
• Bending: Must have the ability to move and control one's torso so items can be picked up from a lower surface level.
• Reaching: The ability to stretch the body and extend arms to place or secure objects and commodities at a distance above, to the side of, or below the normal standing level.
• Lifting: Must have the ability to lift up to 50 lbs. Must be able to use body parts, usually arms and hands (shoulders and back) to elevate an object or commodity above its previous surface level.
• Repetitive Movement: Ability to use body parts on a regular and continuing basis to repeat the same motions for a reasonable period of time without resting.

• Stooping: Ability to flex legs at the knee and move the upper body forward. Subject to wet floors, temperature extremes and excessive noise. Ability to stand