"Food Service Worker III (Academic Year)"

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:

• Shift 1: Tuesday - Saturday 11:00am to 7:30pm
• Shift 2: Thursday - Monday 1:00pm to 9:30pm
• Shift 3: Wednesday - Sunday 11:30am to 8:00pm

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

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

JOB PURPOSE

Employees in this classification carry out a variety of food preparation and/or catering tasks including cold and hot food preparation, providing excellent customer service. Work is performed under the general direction of a higher-level worker and/or supervisor. Food preparation requires a range of cooking skills. Food is prepared working from standardized recipes and daily production sheets and decisions are made regarding the quality of produce, portioning of ingredients, judging the timing, temperature, seasoning and attractiveness of the final product. May substitute menu selections within standards set by the department management. Employees at this level follow specific culinary standards, which may include the portioning or seasoning of menu items or combining of ingredients.

CORE DUTIES

• Prepare hot and cold food according to recipes and directions given in food production sheet and/or lead cook.
• May create baked goods and desserts from recipes or from scratch.
• Assist in determining amounts to be prepared including starting amounts and batch sizes.
• Test food items for proper texture, temperature, doneness and flavor. Report issues to higher-level worker or supervisor. Conduct food tastings for management and/or clients.
• Check food supplies needed to ensure availability. Order supplies from storeroom when needed. Informs higher-level worker or supervisor if food is unavailable.
• Ensures food for following day is labeled higher-level worker or supervisor if food is beyond holding time or below acceptable standards.
• Selects, stores and records leftovers.
• Assembles and cleans equipment.
• Responsible for maintaining cleanliness and organization of assigned work areas.
• Completes production records.
• Assist customers with specific dietary restrictions.
• Adheres to food and safety handling policies and procedures and health standards.
• Adheres to applicable uniform guidelines and personal hygiene standards
• May perform any of the duties described in the lower Food Services Worker specification or other duties as assigned.
• Adhere to safety rules

Note: 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.

MINIMUM REQUIREMENTS

Education & Experience:

Two years’ experience in kitchen preparation and cooking or a combination of equivalent education and relevant experience.

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.

Certifications and Licenses:

• 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.

PHYSICAL REQUIREMENTS

Frequently walking, bending, kneeling, hand and finger dexterity (light/fine grasping, grasp forcefully), and reaching/working above shoulders. Constant standing. Occasional sitting, squatting and climbing. Lifting, carrying, pushing, pulling up to 15 pounds frequently, up to 50 pounds occasionally, and over 50 pounds rarely.
* 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 the job.

WORKING CONDITIONS

Work schedule can fluctuate in accordance with bargaining unit contract. May work late nights, weekends and holidays. Wet floors. Ability to work in hot temperatures. Exposure to hot and cold water. Ability to work around hot equipment or cold refrigeration. Constant noise.

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 and the appropriate collective bargaining agreement at https://cardinalatwork.stanford.edu/workplace-essentials/policies/labor-relations-collective-bargaining.

The expected pay for this position is $27.46 (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.