Clerk Culinary Storeroom Part-time

Collin College•Frisco, TX

9d•Onsite

About The Position

We are searching for candidates that meet the required qualifications and experience and are able to perform the essential duties and responsibilities. This position is generally limited to working a maximum of 19.5 hours per week. (Maximum hours for employees with more than one part-time position at Collin College may vary.)

Requirements

Knowledge of culinary arts and pastry
Knowledge of commercial vendor delivery and receipt
Knowledge of food inspection
Knowledge of First In, First Out Rule for rotating old and new stock items
Organization skills
Sanitation skills
Ability to package and store foods
Ability to set up food carts
Ability to track inventory
Ability to maintain confidentiality and student privacy as required by department policy and procedure
Ability to push, pull, lift 50 pounds multiple times in a shift
Ability to stand for long period of time
Ability to inspect product’s quality by checking appearance, smell and texture
High School Diploma and at least one (1) year of combined experience in food service, receiving, inventory, or food preparation is preferred.
Servsafe certification or equivalent is preferred.
Must be able to pass the certification once hired.
High School Equivalency/GED
Must be able to pass the certification once hired.

Nice To Haves

Servsafe certification or equivalent is preferred.

Responsibilities

Build a cart from a requisition sheet submitted by chefs the day before class.
Breakout frozen food in advance to allow to thaw for needed by chefs.
Receive food orders from commercial vendors, ensure items match invoices, inspect the quality of the food or items ordered, put the food in proper places on shelves, in the cooler and freezer.
Report any defective items received or issues to culinary lab assistant and culinary lab coordinator.
Forward invoices to culinary lab coordinator.
Retrieve food cart from kitchen lab.
Record and restock food items and ensure proper wrapping and labeling.
Write down food items being returned by the class from the kitchen.
Weigh and record the number of items being returned.
Return items to shelf or cooler.
Replenish classroom par stock as needed and issue last minute food requisitions.
Cut large bulk of meats and cheeses into smaller portions; date and label properly and vacuum pack as needed.
Vacuum pack fabricated meats and food products from culinary classes and wrap breads from pastry classes.
Properly label each item.
Sweep and mop the storeroom and cooler prior to the end of shift.
Perform deep cleaning at the end of the semester.
Follow proper usage of cleaning chemicals.
Must wear proper culinary uniform during shift and personal protective equipment as needed.
Assist in inventory as needed.
Assist other areas and team members as needed.
Greet campus visitors, students, faculty, staff and the general public in a courteous, friendly, and professional manner.
Perform other duties as assigned.
Perform all duties to maintain all standards in accordance with College policies, procedures, and Core Values.