Fort Lee
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. 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., • 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., • 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