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Food Services
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89366 Requisition #

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 2021.  During summer training schedules will vary.

Multiple Shifts Available:

Tuesday-Saturday 6:00am-2:30pm

Tuesday-Saturday 12:00pm-8:30pm

Sunday-Thursday 6:00am-2:30pm

Sunday-Thursday 7:00am-3:30pm

Sunday-Thursday 1:00pm-9:30pm

 

 

Note: Not all unique aspects of the job are covered by this job description.  This role is designated as essential and requires incumbents to report to the worksite.  Telecommute is not an option for this role. 

ABOUT STANFORD UNIVERSITY 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 high-quality services to students and other members of the university community. The department has an annual operating budget of over $350M, operates 24/7/365, and oversees a $3B asset portfolio comprising a 7 million sq. ft. physical plant across the campus. In autumn quarter of the 2021-22 academic year, R&DE will return to providing housing for over 13,000 students and dependents, serving meals at 17 dining halls, 12 retail locations, and operating athletic concessions and conference operations. Additionally, R&DE comprises 900 FTE staff in the following divisions: Student Housing Operations, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, Maintenance Operations and Capital Projects, and a team of R&DE strategic business partners: Finance & Administration, Information Technology, Human Resources, and Strategic Communications.

 

“Students (Customers) First” is the mantra of R&DE and our strategic goals reflect our commitment to delivering quality and excellence to our constituents every day.  In R&DE,“Excellence is defined by aligning our strategic goals and performance with our vision.”

  Stanford and R&DE are committed to creating and sustaining a diverse environment. R&DE’s dedication to promoting diversity, multiculturalism, and inclusion is reflected in our work of providing service excellence to our students.  Diversity is more than a commitment—it is foundational to what we do. We are fully focused on equality and believe deeply in diversity of race, gender, sexual orientation, religion, ethnicity, national origin and all the other characteristics that make us different. 

 

ABOUT STANFORD DINING:

 

R&DE Stanford Dining, a division of Residential & Dining Enterprises, serves over 12,000 meals per day. Its operations include11 undergraduate dining halls, two late-night dining operations,Schwab Executive Dining, an athletic training table program, the Teaching Kitchen @ Stanford, Community BeWell Gardens, and summer conference dining. As the dining department of the world’s premier research and teaching institution, R&DE Stanford Dining promotes food as a multidisciplinary educational experience and engages students in food issues such as those related to health, the environment, social equity and the global economy. R&DE Stanford Dining has been recognized for its culinary excellence by awards such as the prestigious industry Ivy Award by Restaurants and Institutions for its environmental leadership role, by numerous awards such as the Acterra Award for Sustainability, and most recently was named Most Vegan-Friendly College by peta2 for its vegan and vegetarian offerings, and certified as a Responsible Epicurean and Agricultural Leadership (REAL) restaurant by the United States Healthful Food Council for its use of nutrition and sustainability best practices. For more information, please visitwww.dining.stanford.edu.

 

 Stanford and R&DE are committed to creating and sustaining a diverse environment. R&DE’s dedication to promoting diversity, multiculturalism, and inclusion is reflected in our work of providing service excellence to our students.  Diversity is more than a commitment—it is foundational to what we do. We are fully focused on equality and believe deeply in diversity of race, gender, sexual orientation, religion, ethnicity, national origin and all the other characteristics that make us different. 

 

I. Summary of Position:

 

Responsibilities of the dishwasher include setting up, operating and breaking down dish machine, bussing and scraping trays and storing clean dishes and silverware. If assigned in pot washer area duties would include setting up, operating and breaking down pot sink, cleaning pots and kitchen supplies and putting away clean items. Other duties include general maintenance of building. Routine cleaning of bathrooms. Emptying garbage in dish room, kitchen and dining room areas. Sweeping and mopping dining, kitchen and serving areas. Some maintenance of outside areas of facility.

 

II. Essential Job Functions

•Responsibilities in dish room include setting up, operating and breaking down dish machine, bussing and scraping trays and storing clean dishes and silverware.

•If assigned in pot washer area duties would include setting up, operating and breaking down pot sink, cleaning pots and kitchen supplies and putting away clean items.

•Other duties include general maintenance of building.

•Routine cleaning of bathrooms. Emptying garbage in dish room, kitchen and dining room areas.

•Sweeping and mopping dining, kitchen and serving areas. Some maintenance of outside areas of facility.

•Follow guidelines for personal hygiene and personal attire.

•Remove and break down all boxes from kitchen and recycle.

•Empty all trash containers regularly throughout the day.

•Clean all sinks in kitchen and servery, and restock with paper towels and soap.

•Throughout the day, sweep and mop kitchen, servery and hallway.

•Daily cleaning of walk-in, kitchen walls and shelving.

•Clean and sanitize tables and food service areas as needed. Keep floor in work area clean and free of debris.

•Clean up spills during meal service immediately.

•Help set up serving line for meals.

•Be available to assist customers with questions regarding food items/ingredients and any assistance they may need

•Cleans and maintains prep area.

•Attend classes, meetings, and training sessions as requested by manager.

•Follow policies and regulations of the University and Department. Report problems to manager right away.

•Ensure proper serving utensils are available.

•Other duties as assigned.

 III. QUALIFICATIONS:

 

•Flexibility with work assignments.

•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.

•Knowledge of proper safety and sanitation principles when operating equipment and using cleaning supplies.

•Flexibility with work assignments.

•Able to stand most of the work day.

•Must be able to lift heavy objects occasionally up to 50 pounds.

•Must be able to communicate effectively with co-workers, manager and customers.

•Must be able to read cautionary labels on cleaning products.

•Must be able to work in hot temperatures, seasonal environment, with daily exposure to hot water.

•Prior kitchen experience or basic knowledge of food preparation techniques desired. 

 

Certifications and Licenses:

  • ServSafe CA Certification.

 

 

IV. 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.

 

V. Physical Requirements:

 

Ability to stand for prolonged periods, reach, lift, bend, kneel, stoop, climb, push and pull items. Physical agility critical to perform essential job functions. Lift up to 25-50 pounds must have manual dexterity. Ability to work around hot equipment (stoves, grills, ovens).

 

Working Conditions and Frequency of Occurrence:

  • Extreme Temperature Changes                 (10%-30%)
  • Walking                                                       (30%-60%)
  • Standing                                                      (50%-80%)                                                                         
  • Sitting                                                            (10%-20%)
  • Bending                                                        (10%-50%)
  • Squatting                                                        (10%-20%)
  • Hand and Finger Dexterity                            (10%-40%)
  • Reaching                                                        (10%-50%)
  • Climbing                                                        (10%-20%)
  • Noise                                                             (90%-100%)
  • Lifting, Carrying, Pushing, Pulling
  • Up to 10 Pounds                                               (30%-60%)
  • Up to 25 Pounds                                              (20%-50%)
  • Up to 50 Pounds                                              (10%-20%)
  • Over 50 Pounds                                                (5%-10%)

 

"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." 

 

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.

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.

 

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