Culinary Services Specialist — Evenings & Weekends

SLAC; Palo Alto (CA); On-site; USD 37,000 - 40,000; Full time

Benefits offered by this job

Health benefits

PTO days

Tuition assistance

403(b) plan

Free commuter programs

Job summary

Stanford University’s Residential & Dining Enterprises is seeking a Food Service Worker to prepare hot and cold dishes, assist with menu planning, and ensure quality and safety across daily meal production. The role is onsite in a campus dining setting with multiple shifts and strict adherence to safety standards.

Two years of kitchen experience and ability to read recipes are required. The role involves standing for long periods, operating food production equipment, and supporting dietary

Qualifications

• Two years’ experience in kitchen preparation and cooking or a combination of equivalent education and relevant experience.
• Must be able to understand and communicate in English with adequate proficiency to follow directions from supervisor.

Responsibilities

• Prepare hot and cold food according to recipes and directions given in food production sheet and/or lead cook.
• May create baked goods and desserts from recipes or from scratch.
• Assist in determining amounts to be prepared including starting amounts and batch sizes.
• Test food items for proper texture, temperature, doneness and flavor. Report issues to higher‑level worker or supervisor.
• Conduct food tastings for management and/or clients.
• Check food supplies needed to ensure availability. Order supplies from storeroom when needed.
• Ensure food for following day is labeled.
• Assembles and cleans equipment.
• Responsible for maintaining cleanliness and organization of assigned work areas.
• Assist customers with specific dietary restrictions.
• Adheres to food and safety handling policies and health standards.

Skills

Kitchen prep

Cooking

English proficiency

Tools

Ordering system

Job description

Stanford University’s Residential & Dining Enterprises is seeking a Food Service Worker to prepare hot and cold dishes, assist with menu planning, and ensure quality and safety across daily meal production. The role is onsite in a campus dining setting with multiple shifts and strict adherence to safety standards.

Two years of kitchen experience and ability to read recipes are required. The role involves standing for long periods, operating food production equipment, and supporting dietary