Stanford University Stanford, CA, USA
Nov 08, 2019Full time
Thisposition is represented by SEIU Local 2007 and the collective bargainingagreement between the university and SEIU Local 2007 governs the terms andconditions of employment. AnticipatedShift: The anticipated shift is based on theoperational needs and can change at any time with notice. Mon,Tues,Wed: 11:00am-7:30pm Thurs, Fri: Off Sat, Sun: 8:30am-5:00pm Stanford University Residential & Dining Enterprises(R&DE) ________________________________________________________________________ JOB TITLE Dishwasher/Porter Classification Food Service Worker (FSW) I Pay Range A60/A08 Job Code 7285/7300 Work Schedule Varies Reports to General Manager I. Summary of Position Responsibilitiesof the dishwasher include setting up, operating and breaking down dish machine,bussing and scraping trays and storing clean dishes and silverware. If assignedin pot washer area duties would include setting up, operating and breaking downpot sink, cleaning pots and kitchen supplies and putting away clean items.Other duties include general maintenance of building. Routine cleaning ofbathrooms. Emptying garbage in dish room, kitchen and dining room areas.Sweeping and mopping dining, kitchen and serving areas. Some maintenance ofoutside areas of facility. II. Essential Job Functions • Responsibilities in dish roominclude setting up, operating and breaking down dish machine, bussingand scraping trays and storing clean dishes and silverware. • If assigned in pot washer areaduties would include setting up, operating and breaking down pot sink,cleaning pots and kitchen supplies and putting away clean items. • Other duties include generalmaintenance 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 personalhygiene and personal attire. • Remove and break down all boxesfrom kitchen and recycle. • Empty all trash containersregularly throughout the day. • Clean all sinks in kitchen andservery, and restock with paper towels and soap. • Throughout the day, sweep and mopkitchen, servery and hallway. • Daily cleaning of walk-in, kitchenwalls and shelving. • Clean and sanitize tables and foodservice areas as needed. Keep floor in work area clean and freeof debris. • Clean up spills during meal serviceimmediately. • Help set up serving line for meals. • Be available to assist customerswith questions regarding food items/ingredients and any assistancethey may need • Cleans and maintains prep area. • Attend classes, meetings, andtraining sessions as requested by manager. • Follow policies and regulations ofthe University and Department. Report problems to manager rightaway. • Ensure proper serving utensils areavailable. • Other duties as assigned. 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%)"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 the job."