Food Service Worker I

The Food Service Worker series includes a variety of positions that have, as their common denominator, duties and responsibilities directly connected with the operation of a food service establishment. Work performed includes receiving of goods (storekeeping), preparation of food, dishwashing, cleaning, and other duties performed within a food service operation.

Differentiation between the levels of the series is based on the skills required in each position and the responsibility for the coordination of work of a production unit within a food service.

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.

Shift:

Friday - Tuesday 12:30 PM - 9:00 PM

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

This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role.

JOB PURPOSE

Under general supervision of a higher-level worker or supervisor, employees in this classification perform front line and/or customer facing services in a food service operation.

The expected pay for this position is $26.37 (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.

Responsibilities

• In general, terms, the skills required in food preparation are ranked as follows: (1) the simple preparation of cold foods not requiring combining ingredients, (2) the preparation of cold foods requiring combining ingredients, (3) the preparation of hot foods requiring simple cooking techniques, (4) the preparation of hot foods requiring complex cooking techniques. The scope, i.e., the variety of foods prepared and skills utilized, is also considered. The responsibility for the coordination of work within a production unit is considered in conjunction with the skills required in food preparation.
• Core Duties: Employees may perform one or more of the following duties:
• Operates cash register and point of sale systems with proficiency and accuracy in accordance with department’s cash handling policy.
• Serves customers, responds to inquiries and resolves basic issues in accordance with R&DE customer service and food quality standards.
• Responsible for maintaining cleanliness of assigned work areas. Duties may include organizing, wiping down and sanitizing, sweeping and/or mopping floors, removal of trash.
• Checks non-food supplies and notifies lead or shift supervisor of shortages. Assists with receiving and putting away supplies. Restocks food and beverage items in assigned areas.
• Prepares beverages.
• Assembles and serves cold food items per prescribed standards.
• Wash dishes including setting up, operating and breaking down dish machine, bussing and scraping trays and storing clean dishes and silverware.
• Wash pots including setting up, operating and breaking down pot sink, cleaning pots and kitchen supplies and storing clean items.
• Adheres to food and safety handling policies and procedures.
• May perform drop-off or delivery services.
• Adhere to safety rules.
• Minimum Education and Experience Required: None
• Knowledge, Skills and Abilities: Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and direction to prevent accidents or injuries from occurring, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them.
• Ability to utilize computerized ordering system including entering and reading orders.
• Ability to obtain and maintain California Food Handler Training Certificate.
• Certificates and Licenses Required
• If handling food, California Food Handler Training Certificate within 90 days of hire.
• If performing drop-off or delivery services, valid California Non-commercial Class Driver's license.