Description – External

 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.

Listed schedules will start as of September 2024. During summer training schedules will vary.

 

Monday - Friday 8:00AM – 4:30PM

ABOUT STANFORD UNIVERISTY 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 the highest quality services to students and other members of the university community in a sustainable and fiscally responsible manner. The department is the steward for a $1.8 billion asset portfolio covering 1/3 of Stanford’s campus and has a $272 million annual operating budget for FY17. R&DE comprises 800+ staff in the following divisions: the Office of the Senior Associate Vice Provost (SAVP Office), Student Housing, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of four R&DE strategic business partners: Finance & Administration, Human Resources, Information Technology, and Strategic Communications. R&DE houses 13,000+ students and their dependents while serving over 6.5 million meals annually to students, conference, catering, retail, and concession guests and annually hosts a combined 52,000 guests in the Stanford Guest House and on-campus in Stanford Conferences.

 

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.

Fully On-Site: This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role.

I. Summary of Position 

Employees at this level prepare hot foods, which require a limited range of cooking skills. They work under the general direction of a Lead Cook and are expected to correctly judge timing, temperature and seasoning for items. 

 

II. Essential Job Functions

 

·         Follow instructions given by lead cook, cook IV, or supervisor.

·         Read recipes and follow instructions to make sure food is prepared on time.

·         Assist cook in determining amounts to be prepared, including starting amounts and batch sizes.

·         Check food supplies needed to ensure availability. Communicate with production manager immediately if food needed is not available.

·         Prepare (prep) for the following day. Ensure food is prepared, labeled and ready for use.

·         Prepare hot and cold food for meals as directed by lead cook or production manager.

·         Prepare food items according to recipes and directions given in production sheet and/or lead cook. If you think/know the recipe is incorrect, report it to the production manager and discuss possible correction. You are responsible for ensuring optimum quality of the food you prepare.

·         Test food items for proper texture, temperature, doneness, and flavor. Request assistance from lead cook or production manager when preparing a recipe for the first time. You must always understand what is the quality expectation of the final product.

·         Take responsibility for ensuring accurate information is provided in production sheet. This information will be used for meal planning

·         Assist with ingredient preparation, which includes: cleaning, chopping, slicing, weighting, measuring and preparing ingredients. Responsible for using the correct measuring tools and ensuring optimum quality of the food you prepare.

·         Discard prepared food items, which are beyond holding time or below acceptable standards.

·         Record last minute menu changes.

·         Maintains a clean and sanitary workstation area.

·         Assists in food prep during off-peak periods.

·         Take responsibility for ensuring accurate information is provided in production sheet. This information will be used for meal planning

·         Record last-minute menu changes in production sheets.

III. Qualifications: A minimum of 2 years experience in 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.) Previous experience in a fast-paced restaurant/diner environment.  Ability to work independently and as a cooperative team member. Must have prior catering experience. Must be service-oriented, courteous and professional. Ability to interact effectively with customers and co-workers. Must adhere to the department policies and procedures. 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 Demonstrate respectful and professional behavior Valid CA Drivers License

 

IV. Physical Requirement 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 for prolonged periods of time.

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

 

V. English Proficiency Requirements:

Must have 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 (i.e., MSDS sheets) 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.

 

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, http://adminguide.stanford.edu/ and the appropriate collective bargaining agreement at https://cardinalatwork.stanford.edu/hr-processes-policiespolicies/labor-relations-collective-bargaining

 

 

The expected pay for this position is $26.39 (Step 1) 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 (but not limited to) 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.

 

Why Stanford is for You:

Imagine a world without search engines or social platforms. Consider lives saved through first-ever organ transplants and research to cure illnesses. Stanford University has revolutionized the way we live and enriches the world. Supporting this mission is our diverse and dedicated 17,000 staff. We seek talent driven to impact the future of our legacy. Our culture and unique perks empower you with:

 

●         Freedom to grow. We offer career development programs, tuition reimbursement, or course auditing. Join a TedTalk, film screening, or listen to a renowned author or global leader speak.

●         A caring culture. We provide superb retirement plans, generous time-off, and family care resources.

●         A healthier you. Climb our rock wall or choose from hundreds of health or fitness classes at our world-class exercise facilities. We also provide excellent health care benefits.

●        Discovery and fun. Stroll through historic sculptures, trails, and museums.

●         Enviable resources. Enjoy free commuter programs, ridesharing incentives, discounts and more.

  

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.

 

 

 

 

Additional Information Schedule: Full-time Job Code: 7287 Employee Status: Regular Grade: A62 Requisition ID: 104606 Work Arrangement : On Site