Food Service Worker Iii - Pastry Cook For Decadence

This position is represented by SEIU Local 2007 and the collective bargaining agreement between the university and SEIU Local 2007 governs the terms and conditions of employment.

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 high-quality services to students and other members of the university community. The department has an annual operating budget of over $350M, operates 24/7/365, and oversees a $3B asset portfolio comprising a 7 million sq. ft. physical plant across the campus. In autumn quarter of the 2021-22 academic year, R&DE will return to providing housing for over 13,000 students and dependents, serving meals at 17 dining halls, 12 retail locations, and operating athletic concessions and conference operations. Additionally, R&DE comprises 900 FTE staff in the following divisions: Student Housing Operations, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, Maintenance Operations and Capital Projects, and a team of R&DE strategic business partners: Finance & Administration, Information Technology, Human Resources, and Strategic Communications.

“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.”

This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role.

JOB PURPOSE

Prepare desserts and baked items according to recipes, highest quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down workstation; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift.

CORE DUTIES

• Responsible for creation of high-quality pastries (baked and non-baked goods) and special-order pastries as requested

• Prepares non-baked goods and finish (filling, decorating, plating and cutting) baked goods as required to fulfill assigned work duties.

• Able to prepare a wide variety of desserts and bread items from scratch.

• Ability to work in a team-driven environment, take direction, offer direction and assist with problem solving.

• Conduct food tastings for Associate Director of Executive Services and potential clients.

• Test food items for proper texture, temperature, doneness, and flavor.

• Assist in determining amounts to be prepared, including starting amounts and batch sizes.

• 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.

• Selects, stores and records leftovers. Covers and labels food according to sanitation standards

• Prep for the following day. Ensure food is prepared, labeled and ready for use.

• Complete production records at mealtimes. Report production counts in production sheet.

• Assists in food prep during off-peak periods.

• Maintains a clean and sanitary workstation 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 management. Effectively communicates to Executive Chef regarding needs and requirements.

• 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.

Note: The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned.