Food Service Worker III - Sushi Cook (Fixed - Term) - 73650
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 the highest quality services to students and other members of the university community in a sustainable and fiscally responsible manner. The Department is the steward for one-third of Stanfords physical plant and has a $234 million annual operating budget. R&DE comprises 800+ staff in the following divisions: the Office of the Senior Associate Vice Provost (SAVP Office), Student Housing, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of four R&DE strategic business partners: Finance & Administration, Human Resources, Information Technology, and Communications. R&DE houses 13,000+ students and their dependents while serving over 6.5 million meals annually to students, conference, catering, retail, and concession guests.
- 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 doeuvres.
- 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
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.
- 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.
Job: Food Services
Location: Residential & Dining Enterprises
Job Code: 7287