Founded in 1891, Stanford University is among the top academic institutions in the country, excelling in a wide range of fields from the humanities to information technology to the health sciences and medicine. The university is located near Palo Alto, 35 miles south of San Francisco, on an 8,800-acre campus.
Residential & Dining Enterprises, 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. The Department has an annual operating budget of over $206 million, oversees a 5 million sq. ft. physical plant across the campus, and provides housing for over 12,000 students, serves over 18,000 daily meals at 30 dining and retail locations and over 500,000 meals at Athletic Concessions events, and hosts 20,000 conference guests annually. Additionally, R&DE comprises 660 FTE staff in the following divisions: the Office of the Senior Associate Vice Provost, Student Housing, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of R&DE strategic business partners: Finance & Administration, Human Resources, and Information Technology.
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.
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 visit www.dining.stanford.edu.
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.
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.
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%)
Hand and Finger Dexterity (10%-40%)
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%)
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
Stanford University provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Stanford University complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, and transfer, leaves of absence, compensation and training.
Stanford University expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Improper interference with the ability of Stanford University's employees to perform their job duties may result in discipline up to and including discharge.
Stanford is an equal opportunity employer and all qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other characteristic protected by law.
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Located between San Francisco and San Jose in the heart of Silicon Valley, Stanford University is recognized as one of the world's leading research and teaching institutions. Leland and Jane Stanford founded the University to "promote the public welfare by exercising an influence on behalf of humanity and civilization." Stanford opened its doors in 1891, and more than a century later, it remains d...edicated to finding solutions to the great challenges of the day and to preparing students for leadership in a complex world. The University's thriving diverse community is comprised of nearly 7000 undergraduate students, 9000 graduate students, 2000 faculty members, 1900 postdoctoral scholars, and over 11,000 academic and administrative staff in seven schools including several interdisciplinary research centers and institutes. The campus spreads over 8000 contiguous acres and nearly all undergraduates live on campus. Stanford offers bachelor's and master's degrees in addition to doctoral degrees (PhD, MD, DMA and JD) plus a number of professional and continuing education programs and certifications. More at http://facts.stanford.edu and http://www.stanford.edu.