5 Food Services jobs

Stanford University has many positions open from Entry Level to Senior Leadership in all areas from HR, IT, Facilities to Hospitality, admin and more.  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.”

“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  www.dining.stanford.edu .   I. 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.   II. Essential Job Functions:   •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.   Qualifications   III. QUALIFICATIONS:   •Flexibility with work assignments. •Compliance with safety and sanitation standards and work rules. •Regular and consistent attendance. •Ability to work as a team member on diverse workforce. •Respectful and professional behavior. •Knowledge of proper safety and sanitation principles when operating equipment and using cleaning supplies. •Flexibility with work assignments. •Able to stand most of the work day. •Must be able to lift heavy objects occasionally up to 50 pounds. •Must be able to communicate effectively with co-workers, manager and customers. •Must be able to read cautionary labels on cleaning products. •Must be able to work in hot temperatures, seasonal environment, with daily exposure to hot water. •Prior kitchen experience or basic knowledge of food preparation techniques desired.    IV. English Proficiency Requirements :   Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them.   V. 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 25-50 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%)                 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%)                        Over 50 Pounds                                (5%-10%)   Job :   Food Services Location :   Residential & Dining Enterprises Schedule :   Full-time Grade :   A60 Job Code :   7285   Jason Cameron Team C Team Charlie

Job Summary   The Packaging Engineer designs, tests, and implements packaging designs that are an integral part of the organization’s Product Development process. They also review and improve existing packaging designs. This individual develops, designs, and tests standards and guidelines for developing packaging solutions for the organization’s products. They work with internal resources and packaging suppliers to achieve functional packaging goals. They will collaborate with Operations and Procurement to manage TCO for all key packaging items.   Essential Functions   Oversee and manage complete packaging development process, including the creation of packaging designs, prototype development, and performance testing. Troubleshoot new and existing packaging problems involving designs, materials and processes and provide creative, timely, and cost-effective solutions. Analyze engineering drawings and specifications of product to determine physical characteristics of item, special handling, environmental and safety requirements, and types of materials required for packaging. Establish standards and guidelines for supplier evaluation. Evaluate and select packaging suppliers/vendors; periodically conduct vendor reviews. Must be able to manage multiple projects simultaneously. Work closely with global suppliers, engineering, product management, operations, and sourcing. Participate in product introduction teams, to deliver new products to market. Identify and implement cost saving initiatives related to packaging materials, labor, efficiency, transportation, and storage. Work closely with Engineering to optimize packaging supply base for cost, lead time, quality, regionalization, standardization, supply assurance, and compliance with customer, regulatory, and internal requirements. Specify and recommend efficiency tools and test methods to develop and validate packaging designs. Work with the manufacturing department to insure that the packaging designs are optimized for manufacturability. Develop and implement comprehensive test plans to ensure that packaging exceeds customer specifications. Consults with establishment's purchasing and production departments to determine costs and feasibility of producing proposed packaging May advise employer or customers on efficient packing procedures, innovations in packaging materials, and utilization of sealing and fastening devices Work with QA and plant management to ensure common objectives are agreed on and achieved (e.g. master cleaning protocols, microbiological quality and sanitation procedures). Work with the GN PSM platforms ensuring that products platforms and products meet customer expectations. Keep abreast of the most current manufacturing & Packaging technologies, equipment, systems and cleaning practices to optimize plant operations. Oversee customer audits and regulatory inspections from a packaging perspective.   Additional Functions   Provide customer support as needed. Perform other duties as assigned.   Qualifications A bachelor’s degree in mechanical engineering or packaging engineering is required. Must have 5+ years of experience in industrial or consumer packaging. Knowledge and understanding of packaging design validation Problem solving and decision making skills are necessary. Must be able to work independently and as part of a team. Must have good communication skills, orally and in writing. Understanding of process improvement, quality improvement concepts is needed; ISO 9001 certification (e.g., CQA, CQE, CQIA) is desirable. Should have experience in rapid prototyping. Must be able to demonstrate project management skills and experience; project management certification a plus Ability to read, analyzes, and interprets common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to write speeches and articles for publication that conform to prescribed style and format. Ability to effectively present information to top management, public groups, and/or boards of directors. Ability to prioritize tasks and handle multiply projects simultaneously. Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to define problems collects data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. Comply with all safety policies, practices and procedures. Report all unsafe activities to supervisor and/or Safety Department. Participate in proactive team efforts to achieve departmental and company goals. Proficient personal computer skills including electronic mail, record keeping, routine database activity, word processing, spreadsheet, graphics, etc. Provide leadership to others through example and sharing of knowledge/skill.     Typical Physical Activity Physical Demands Due to the nature of this position the physical demands change significantly from day to day.    Physical Requirements Must be able to lift and carry items weighing up to 50 pounds. Manual dexterity sufficient to reach/handle items, works with the fingers, and perceive attributes of objects and materials. Involves moderate physical activity performing non-strenuous daily activities of primarily productive/technical nature. Should be capable of peripheral vision; the ability to observe an area that can be seen up and down or to the left and right while eyes are fixed on a given point.   Typical Environmental Conditions   May be exposed to loud noise levels (i.e. manufacturing equipment). May work in areas with improper illumination, wet or humid conditions (non-weather), near moving mechanical parts, be exposed to fumes or airborne particles, toxic or caustic chemicals, extreme heat (non-weather), risk of electrical shock and above ground with a risk of falling.   Travel Requirements   Heavy overnight travel (up to 60%) by land and/or air.   Disclaimer   Must perform the essential duties and responsibilities with or without reasonable accommodation efficiently and accurately without causing significant safety threat to self or others.  The above statements are intended to describe the general nature and level of work being performed by employees assigned to this classification.  They are not intended to be construed as an exhaustive list of all responsibilities, duties and/or skills required of all personnel so classified. Jiro Yamamoto Team D

                                                  Requirements Work Experience Required: 2 years prior cocktail and foodservice experience. Education: High School Diploma and/or equivalent combination of work experience and education. Other Requirements: • Must be able to speak, read and understand English. • Excellent verbal and interpersonal skills. • Knowledge of Food Safety and Sanitation guidelines as set forth in the individual job manuals. • Must have a valid food handler card/ Serve Safe Certificate and TIPS Alcohol Certification. • Ability to lift fifteen (15) pounds for various job related duties throughout an eight (8) hour shift. • Ability to stand and walk the entire shift excluding breaks and meal periods. • Must demonstrate positive/enthusiastic approach to all assignments. • Attendance and punctuality are an essential function of the position. • Working in an unenclosed area where smoking is permitted is an essential function of the job.   Team A CPT Messiha  

In this role you wil help manage, administer and control the smooth, friendly and efficient operation of the banquet department.   Provide guest service to the overall operation of the Banquet Department as related to function requirements, server checklists, banquet service staff. Ensure the timely and creative presentation of all aspects of the banquet event and anything else necessary while maintaining the high standards of The Murieta Inn & Spa.   Essential Functions: Know your work schedule and follow it with reliability. Ensure we are maintaining a high level of service with all guests. Participate in weekly/monthly department meetings and resort training. Advise, and keep in close contact with, the Banquet Manager at all times on a daily basis. The Captain will check with the Banquet Manager for any changes or special needs that pertain to the events/functions. Promptly report substandard (unsafe) conditions to Manager. The Captain will assign duties, stations and partners if needed Responsible for the organization and cleanliness of both the front of the house and the back of the house. Assume the responsibility of all functions beginning on time. Ensure that the all trays, buffets, plates, food, bars, and any other appearances standards are met and exceeded. Pick up the event guest check in the banquet office for signature from the contact at the completion of the event and check for accuracy. The signed guest check is then to be returned to the banquet office. Responsible for inputting information into computer and ‘ringing’ all guest checks accurately. Ensure that the room is set correctly and that all staff scheduled for the event are present, and communicate any staff shortages to the Manager. Maintain open communication with the kitchen stewarding & beverage staff as far as special requests, times, food, cover counts and equipment are concerned. The Captain is to introduce themselves to the event contact so that the contact has a hotel event representative she will be comfortable with going to, in case of changes or special request. All equipment to be taken to the proper location directly after completion of event. Ensure that all food is taken back to the kitchen immediately following the event. Handle and correct all areas of opportunities that may arise to ensure that all guests expectations are met and exceeded. Ensure that all servers are utilizing ‘down time’ wisely per specific duties. Ensure that Banquet Event Order requirements are fulfilled within the room as pertains to creative table presentation, food items, door signs, cleanliness, order and quality of service and food product, service standards of staff and cleanliness of the area before and after the event. The Captain will be responsible for the training of all service associates and assisted by Banquet Management. All functions that do not require a captain will be assigned a point server. This will be indicated on the BEO as the first name listed among all the servers listed. The Captain will be responsible for supervising all point servers on their shift. The Captain will ensure that all paperwork needed by other departments is turned in on a timely basis ie; function report, signed banquet checks, consumption reports, equipment requisitions, food requisitions. The Captain will be responsible for completing opening and closing duties as assigned by Banquet Management.Implement management company and hotel’s safety and emergency policies and procedures (i.e. evacuation, first aid, etc.) To include removing all safety hazards, following company’s HSHA, and OSHA programs and safe lifting techniques.  Any other duties, responsibilities, or tasks deemed necessary by Management.   Position Requirements: Any combination of education and experience equivalent to a graduation from high school or any other combination of education, training or experience that provides the require knowledge, skill and ability. High school diploma preferred. Prior hospitality and cash handling experience preferred. Ability to obtain any government required licenses or certification To take and pass all training provided and required by the banquet department to complete daily operational job duties.  Basic mathematical skills necessary to operate a cash register, make change, total guest checks, count total bank, prepare cash drops, total all other charges and understand portion sizes as relating to pricing. Ability to effectively deal with and resolve conflict situations, such as inaccurate banquet meal counts, shortage of food, shortage of equipment. Knowledge of a ten key calculator to include simple calculations of adding, subtracting, multiplication and division. Ability to organize tasks and other associates in activities pertaining to efficient production of work. working environment/physical activities: Physical activities include walking, talking, standing, bending, stooping, reaching, stretching, seeing, lifting, pushing, pulling and carrying. The ability to lift and carry objects such as tray weighing up to 40 lbs. The ability to push objects weighing up to 200 lbs. Inside with the protection from weather but not necessarily changes in temperature. The ability to remain calm under stress. Fast paced work area with considerable noise and frequent interruptions. Work area may be confining. The ability to work outside in reasonable weather conditions. Ability to stand for long periods of time and walk for considerable distances       Tammy Henry TEAM A