ABOUT RESIDENTIAL AND 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.
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 worlds 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.
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.
ESSENTIAL JOB FUNCTION:
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.