Stanford University
Food Service Worker IV- Academic Year
Stanford University, San Francisco, California, United States, 94199
Thank you for your interest in Stanford University. While we have instituted a hiring pause for non‑critical staff positions, we are actively recruiting for most of the positions currently listed on our careers page. We will update the page when the broader hiring pause is lifted.
Job Summary
DATE POSTED Sep 29, 2025
Schedule Full‑time
Job Code 7288
Employee Status Regular
Grade A63
Requisition ID 107373
Work Arrangement On Site
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.
Anticipated Shift The anticipated shift is based on the operational needs and can change at any time with notice.
About Stanford University and Residential & Dining Enterprises Stanford University is one of the world’s leading teaching and research universities. Founded in 1891, Stanford’s mission is to create and share knowledge and to prepare students to be curious, to think critically, and to contribute to the world. With world‑class scholars and seven schools located together on a single campus, Stanford offers academic excellence across the broadest array of disciplines including business, education, engineering, humanities and sciences, law, medicine, and sustainability. It also is an engine of innovation, blending theory and practice to move ideas and discoveries from labs and classrooms out into the world. Stanford strives to foster a culture of expansive inquiry, fresh thinking, searching discussion, and freedom of thought – preparing students for leadership and engaged citizenship in the world. The university is located between San Francisco and San Jose in the heart of California’s Silicon Valley, on a scenic 8,180‑acre campus.
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. R&DE has an annual operating budget of $400M, operates 24/7/365, and oversees a $3B asset portfolio comprising over 7 million square feet—one‑third of the campus footprint. R&DE provides housing for 16,000 students and dependents, serves 8 million meals annually at 48 student dining venues and 32 culinary enterprises. In addition, R&DE provides executive services, conference operations, and guest lodging. R&DE is a talented and diverse team of 1,200+ who comprise the following divisions: Student Housing Operations & Stanford Conferences; Stanford Dining and Hospitality & Auxiliaries; Maintenance Operations and Capital Projects; and a team of R&DE strategic business partners—Finance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing.
“Students (Customers) First” is R&DE’s mantra and its strategic goals reflect its commitment to delivering service excellence to the campus community. R&DE’s belief is “students are never an interruption in our day; they are the reason we are here.”
R&DE’s dedication to promoting fair treatment, access to opportunities, and a positive work environment is reflected in its essential priorities and efforts for cultivating a culture of operational excellence as a foundational cornerstone. R&DE is committed to creating and sustaining inclusive excellence where all staff feel a sense of belonging and are empowered to thrive.
This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role.
Job Purpose Employees at this classification carry out a variety of food preparation and/or catering tasks, including cooking a variety of hot foods, sauces, and casseroles and may bake and prepare desserts. In large dining halls, they may prepare selected menu items designated by a higher‑level worker or supervisor. Food is prepared from standardized recipes and general instructions but they are responsible for the correct portioning, seasoning and timing on the items they prepare. They may be responsible for the efficient operation and maintenance of a dining hall storeroom and coordinate the work of at least two other workers in a large dining hall. They may review daily menus with supervisors, determine work priorities within menu guidelines, and assign specific daily duties to other workers. Employees at this level do not have supervisory authority over other employees and are not expected to exercise independent judgment on final decisions regarding quality or quantity of work produced by such employees, or personnel actions such as hiring, promotion, discharge or disciplinary measures.
Core Duties
Prepare hot foods including entrees, vegetables, starches, sauces, and gravies; in a small dining hall, may prepare all menu items.
Coordinate work of helpers.
Order supplies from storeroom as needed.
Store and record leftovers and discuss use with supervisor.
Receive, mark, record and verify deliveries against orders, report discrepancies to management.
Within guidelines set by management, determine the most efficient shelving system and storage method, rotate stock.
Fill requisitions submitted by food service workers and management, record items issued and submit records to management.
Prepare tallies of stock received and issued.
Conduct periodic inventories with a supervisor and inform management of items that need to be reordered and items that need to be used.
Gather counts and bag laundry for pick‑up, issue clean linen.
May make deliveries to other dining halls that require driving a truck.
May perform any of the duties described in the lower Food Services Worker specification or other duties as assigned.
Adhere to safety rules.
Minimum Requirements Education & Experience Three years’ experience in kitchen preparation and cooking or a combination of equivalent education and relevant experience.
Knowledge, Skills and Abilities 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.
Ability to utilize computerized ordering system including entering and reading orders.
Ability to obtain and maintain California Food Handler Training Certificate.
Certifications and Licenses
If handling food, California Food Handler Training Certificate within 90 days of hire.
If performing drop‑off or delivery services, valid California Non‑commercial Class Driver’s license.
Physical Requirements*
Frequently walking, bending, kneeling, hand and finger dexterity (light/fine grasping, grasp forcefully), and reaching/working above shoulders.
Constantly standing.
Occasionally sitting, squatting and climbing.
Lifting, carrying, pushing, pulling up to 15 pounds frequently, up to 50 pounds occasionally and over 50 pounds rarely.
*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.
Working Conditions
Work schedule can fluctuate in accordance with bargaining unit contract. May work late nights, weekends and holidays.
Ability to work in hot temperatures.
Exposure to hot and cold water.
Ability to work around hot equipment or cold refrigeration.
Work Standards
When conducting university business, must comply with the California Vehicle Code and Stanford University driving requirements.
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/
The expected pay for this position is $31.88 (Step 1) per hour. Placement in the pay range is subject to the applicable Collective Bargaining Agreement. Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs. Internal candidate rates will be applied based on the CBA language for promotion and transfer.
Why is Stanford for You Imagine a world without search engines or social platforms. Consider lives saved through first‑ever organ transplants and research to cure illnesses. Stanford University has revolutionized the way we live and enriches the world. Supporting this mission is our diverse and dedicated 17,000 staff. We seek talent driven to impact the future of our legacy. Our culture and unique perks empower you with:
Freedom to grow. We offer career development programs, tuition reimbursement, or course auditing. Join a TedTalk, film screening, or listen to a renowned author or global leader speak.
A caring culture. We provide superb retirement plans, generous time‑off, and family care resources.
A healthier you. Climb our rock wall or choose from hundreds of health or fitness classes at our world‑class exercise facilities. We also provide excellent health care benefits.
Discovery and fun. Stroll through historic sculptures, trails, and museums.
Enviable resources. Enjoy free commuter programs, ridesharing incentives, discounts and more.
Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law.
Residential & Dining Enterprises, Stanford, California, United States
#J-18808-Ljbffr
Job Summary
DATE POSTED Sep 29, 2025
Schedule Full‑time
Job Code 7288
Employee Status Regular
Grade A63
Requisition ID 107373
Work Arrangement On Site
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.
Anticipated Shift The anticipated shift is based on the operational needs and can change at any time with notice.
About Stanford University and Residential & Dining Enterprises Stanford University is one of the world’s leading teaching and research universities. Founded in 1891, Stanford’s mission is to create and share knowledge and to prepare students to be curious, to think critically, and to contribute to the world. With world‑class scholars and seven schools located together on a single campus, Stanford offers academic excellence across the broadest array of disciplines including business, education, engineering, humanities and sciences, law, medicine, and sustainability. It also is an engine of innovation, blending theory and practice to move ideas and discoveries from labs and classrooms out into the world. Stanford strives to foster a culture of expansive inquiry, fresh thinking, searching discussion, and freedom of thought – preparing students for leadership and engaged citizenship in the world. The university is located between San Francisco and San Jose in the heart of California’s Silicon Valley, on a scenic 8,180‑acre campus.
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. R&DE has an annual operating budget of $400M, operates 24/7/365, and oversees a $3B asset portfolio comprising over 7 million square feet—one‑third of the campus footprint. R&DE provides housing for 16,000 students and dependents, serves 8 million meals annually at 48 student dining venues and 32 culinary enterprises. In addition, R&DE provides executive services, conference operations, and guest lodging. R&DE is a talented and diverse team of 1,200+ who comprise the following divisions: Student Housing Operations & Stanford Conferences; Stanford Dining and Hospitality & Auxiliaries; Maintenance Operations and Capital Projects; and a team of R&DE strategic business partners—Finance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing.
“Students (Customers) First” is R&DE’s mantra and its strategic goals reflect its commitment to delivering service excellence to the campus community. R&DE’s belief is “students are never an interruption in our day; they are the reason we are here.”
R&DE’s dedication to promoting fair treatment, access to opportunities, and a positive work environment is reflected in its essential priorities and efforts for cultivating a culture of operational excellence as a foundational cornerstone. R&DE is committed to creating and sustaining inclusive excellence where all staff feel a sense of belonging and are empowered to thrive.
This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role.
Job Purpose Employees at this classification carry out a variety of food preparation and/or catering tasks, including cooking a variety of hot foods, sauces, and casseroles and may bake and prepare desserts. In large dining halls, they may prepare selected menu items designated by a higher‑level worker or supervisor. Food is prepared from standardized recipes and general instructions but they are responsible for the correct portioning, seasoning and timing on the items they prepare. They may be responsible for the efficient operation and maintenance of a dining hall storeroom and coordinate the work of at least two other workers in a large dining hall. They may review daily menus with supervisors, determine work priorities within menu guidelines, and assign specific daily duties to other workers. Employees at this level do not have supervisory authority over other employees and are not expected to exercise independent judgment on final decisions regarding quality or quantity of work produced by such employees, or personnel actions such as hiring, promotion, discharge or disciplinary measures.
Core Duties
Prepare hot foods including entrees, vegetables, starches, sauces, and gravies; in a small dining hall, may prepare all menu items.
Coordinate work of helpers.
Order supplies from storeroom as needed.
Store and record leftovers and discuss use with supervisor.
Receive, mark, record and verify deliveries against orders, report discrepancies to management.
Within guidelines set by management, determine the most efficient shelving system and storage method, rotate stock.
Fill requisitions submitted by food service workers and management, record items issued and submit records to management.
Prepare tallies of stock received and issued.
Conduct periodic inventories with a supervisor and inform management of items that need to be reordered and items that need to be used.
Gather counts and bag laundry for pick‑up, issue clean linen.
May make deliveries to other dining halls that require driving a truck.
May perform any of the duties described in the lower Food Services Worker specification or other duties as assigned.
Adhere to safety rules.
Minimum Requirements Education & Experience Three years’ experience in kitchen preparation and cooking or a combination of equivalent education and relevant experience.
Knowledge, Skills and Abilities 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.
Ability to utilize computerized ordering system including entering and reading orders.
Ability to obtain and maintain California Food Handler Training Certificate.
Certifications and Licenses
If handling food, California Food Handler Training Certificate within 90 days of hire.
If performing drop‑off or delivery services, valid California Non‑commercial Class Driver’s license.
Physical Requirements*
Frequently walking, bending, kneeling, hand and finger dexterity (light/fine grasping, grasp forcefully), and reaching/working above shoulders.
Constantly standing.
Occasionally sitting, squatting and climbing.
Lifting, carrying, pushing, pulling up to 15 pounds frequently, up to 50 pounds occasionally and over 50 pounds rarely.
*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.
Working Conditions
Work schedule can fluctuate in accordance with bargaining unit contract. May work late nights, weekends and holidays.
Ability to work in hot temperatures.
Exposure to hot and cold water.
Ability to work around hot equipment or cold refrigeration.
Work Standards
When conducting university business, must comply with the California Vehicle Code and Stanford University driving requirements.
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/
The expected pay for this position is $31.88 (Step 1) per hour. Placement in the pay range is subject to the applicable Collective Bargaining Agreement. Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs. Internal candidate rates will be applied based on the CBA language for promotion and transfer.
Why is Stanford for You Imagine a world without search engines or social platforms. Consider lives saved through first‑ever organ transplants and research to cure illnesses. Stanford University has revolutionized the way we live and enriches the world. Supporting this mission is our diverse and dedicated 17,000 staff. We seek talent driven to impact the future of our legacy. Our culture and unique perks empower you with:
Freedom to grow. We offer career development programs, tuition reimbursement, or course auditing. Join a TedTalk, film screening, or listen to a renowned author or global leader speak.
A caring culture. We provide superb retirement plans, generous time‑off, and family care resources.
A healthier you. Climb our rock wall or choose from hundreds of health or fitness classes at our world‑class exercise facilities. We also provide excellent health care benefits.
Discovery and fun. Stroll through historic sculptures, trails, and museums.
Enviable resources. Enjoy free commuter programs, ridesharing incentives, discounts and more.
Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law.
Residential & Dining Enterprises, Stanford, California, United States
#J-18808-Ljbffr