Food Service Worker III- Continuing

Stanford University

• Welcome and connect with every customer to provide excellent customer service.
• Prepares an extensive variety of hot or cold meats, seafood, poultry, vegetables and other food items for cooking on a grill, oven, or in a variety of kitchen equipment. Cold food items include salads, salad dressings, cold plates, sandwiches, hors d'oeuvres.
• Test food items for proper texture, temperature, doneness, and flavor.
• Prepare hot and cold food for meals according to recipes and directions.
• Responsible for preparing, cooking, plating and serving of hot and cold starters and appetizers.
• Assist in determining amounts to be prepared, including starting amounts and batch sizes.
• Washes, peels, chops, slices, dices and mixes vegetables and fruits and other ingredients for salads, cold plates and garnishes.
• Carves and slices cold meats, cheese and prepares seafood. Prepares composite salads.
• Read recipes and follow instructions to make sure food is prepared with excellent quality, correctly and on-time.
• Check food supplies needed to ensure availability. Order supplies from storeroom when needed.
• Prep for the following day. Ensure food is prepared, labeled and ready for use.
• Complete production records at meal time. Report production counts in production sheet.
• Assists in food prep during off-peak periods.
• Record last minute menu changes.
• Order supplies from storeroom and prepare menu items
• Maintains a clean and sanitary work station area.
• Washes and cleans all utensils, preparation equipment, counters required for production in the pantry area.
• Ensures that sanitation and food handling safety standards are followed and maintained.
• Adhere to Uniform guidelines and personal hygiene standards.
• Communicate clearly with management and other personnel. Bring issues to their attention if needed for resolution. Ensure accurate information is provided to a management.
• Ability to multi-task.
• Complete other duties as assigned within classification. Follow established guidelines for personal hygiene and personal attire. Comply with required food safety, sanitation and health standards.

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.
• 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.

• 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%)