Job Description
Job DescriptionDescription:
Job Summary
- Receive Rations from Prime Vendors (Prime, Produce, Milk, Bread, etc.)
- Inspect all products for Quality and Quantity.
- Maintain Inventory Control at all stages of the Ration Clerk chain of custody (Receiving, Storage, Distribution and Restock) through proper handling methods and accurate record keeping.
- Responsible for ensuring HACCP and other Food Safety Standard Program compliance in receiving and ration areas.
- Issuing correct rations to cooks based on Kitchen Requisition Reports From AFMIS.
- Storing leftover Food rations according to Proper Storage and Food Safety Methods.
- Conduct physical Inventories at Periodic intervals, i.e. daily, weekly, monthly, semi-annually.
- Ensure security of inventory by proper locking procedures and key control.
- Ensure all items in storage are properly labeled and stored according to Food Code and HACCP standards.
Southern Foodservice Management’s Culture
We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee:
- Exhibits a positive, friendly and respectful attitude towards, Supervisors, guests and other team members.
- Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
- Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
- Promotes a fun and efficient professional work environment, focusing on guest satisfaction.
Duties and Responsibilities
- Do daily physical inventory of all high dollar items.
- Sweep and mop refrigerators and freezer every day.
- Cull vegetables and onions.
- Rotate perishables and nonperishable food items daily. Use first-in/first-out method except for bread.
- Ensure temperature charts are updated, if temperature is out of range call emergency work order ASAP.
- Ensure that back dock is clean and free of debris and safety chain is in place.
- Pull meat items for next days’ menu 72 hours prior to projected meal. Label each item pulled with a tag stating pounds pulled, meal to be used for, date and time to be used by and type of meat.
- On ration days ensure the truck is unloaded and subsistence is placed in proper storage area in a quick and timely manner. Ensure that all subsistence is labeled with date receive into the dining facility.
- Ensure you rotate the new stock to the back and bring the old stock forward.
- Keep the meat thaw box clean and neatly organized daily. Replace bloody pans with fresh, dry and clean ones.
- At all costs, make every effort to cut down on potentially hazardous food waste.
- Ensure that no subsistence leaves the dining facility without prior approval of the Dining Facility Manager.
- Ensure that all refrigerators and freezers always remain locked and that no one except the ration person enters unless approved by the Dining Facility Manager or ration room NCOIC.
Requirements:
Physical Requirements
- Strength: Lift up to 50lbs
- Posture: Standing and Walking 90%, Sitting 20%
- Movement of objects: Frequent
- Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional
- Stooping: Occasional
- Reaching: Frequent
- Handling: Frequent
- Talking/Hearing: Frequent
- Seeing: Frequent
- Temperature Variation: Frequent