Food Service Supply Lead
About The Position
The ration lead assists in class 1 Subsistence ordering, manages all subsistence inventory, and oversees all receiving, storage, and management of subsistence. This role involves verifying receipt of rations from Prime Vendors, inspecting products for quality and quantity, and ensuring the rotation of subsistence inventory. The lead also provides training to ration clerks, defines their daily areas of responsibility, and maintains inventory control throughout the chain of custody. Ensuring compliance with HACCP and other food safety standards is crucial, as is issuing subsistence based on kitchen requisition reports and production schedules. The position also requires conducting physical inventories at periodic intervals and implementing physical security measures for inventory.
Requirements
- Lift up to 50lbs
- Basic math
- Basic computer literacy
- Literate
- Standing and Walking 90%, Sitting 20%
- Frequent movement of objects
- Heavy lifting, Heavy Carrying, Pushing, Pulling
- Occasional climbing or balancing
- Occasional squatting
- Frequent reaching
- Frequent handling
- Frequent talking/hearing
- Frequent seeing
- Frequent temperature variation
Nice To Haves
- Microsoft office 365
- Inventory management operating systems
- High school diploma
- Flexible availability
Responsibilities
- Assists in class 1 Subsistence ordering
- Manages all subsistence inventory
- Oversees all receiving, storage, and management of subsistence
- Verifies receipt of Rations from Prime Vendors (Prime, Produce, Milk, Bread, etc.)
- Inspects all products for Quality and Quantity
- Ensures rotation of subsistence inventory
- Provides training to the ration clerks
- Defines the ration clerks’ area of responsibility daily
- Maintains 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
- Ensures HACCP and other Food Safety Standard Program compliance in receiving and ration areas
- Ensures subsistence (rations) is issued based on the Kitchen Requisition Reports from AFMIS and the production schedule
- Ensures all physical Inventories are conducted at periodic intervals, i.e. daily, weekly, monthly, semi-annually
- Implements and ensures physical security of inventory by proper locking procedures and key control
- Ensures all items in storage are properly labeled and stored according to Tri-Service Food Code and HACCP standards
- Supervises and directs a team of Ration Clerks
- Ensures daily cleanliness of all walk-in refrigerators and freezers
- Ensures all items are dated during receipt
- Rotates perishables and nonperishable food items daily using the first-in/first-out method
- Ensures temperature charts are updated, filled out, and match temperature readings on the internal thermometer, notifying management and calling for emergency work orders if temperatures are out of range
- Ensures the receiving dock is clean (free from pallets, bread racks, and milk crates)
- Ensures proper thawing of proteins and perishables prior to preparation
- Creates meat pull list using production schedules for the next 72 hours to ensure proper thawing
- Ensures proper labeling of all items pulled for thawing
- Ensures security of subsistence – no subsistence leaves the dining facility without prior approval from the Dining Facility Manager
- Ensures vegetables and onions are culled for quality control
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
