About Residential & Dining Enterprises: 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 http://www.dining.stanford.edu/. JOB PURPOSE: Cooks prepare all foods, and in doing so, make decisions regarding the quality of produce, portioning of ingredients, seasoning and attractiveness of the final product. In addition to the preparation of specific menu items, Cooks (working from standardized recipes and daily production sheets provided by management) order supplies from the storerooms, pre-pare menu items for following meals and store leftover food. They may substitute menu selections within guidelines established by management. CORE DUTIES*:
Full responsibility of respective sushi station with regards to the planning, preparation, set up, and execution of food items.
Create high quality sushi including cooking rice, rolling sushi, temperature recording, cutting and packaging.
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.
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.
* - Other duties may also be assigned
A minimum of 2 years' experience in kitchen preparation and cooking sushi, 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 experience making sushi.
Must be service-oriented, courteous and professional.
Ability to interact effectively with customers and co-workers.
Must adhere to the department policies and procedures.
Certifications and Licenses: California Food Handlers Certification 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 lbs 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%)
* - 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 his or her job. WORKING CONDITIONS:
Work on weekends and evenings.
Work involves long hours of standing and sustained communications/dialogue.
May work in mechanical equipment rooms, kitchens, waste management areas, construction sites.
Travel, local and non-local.
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.
Location: Residential & Dining Enterprises, California, United States Schedule: Classification Level:
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 dedicated 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.Stanford University is an eq...ual opportunity employer and is committed to increasing the diversity of its faculty. It welcomes nominations of and applications from women, members of minority groups, protected veterans and individuals with disabilities, as well as from others who would bring additional dimensions to the university’s research, teaching and clinical missions.