Hospital Kitchen Stocking Clerk

Intermountain Health

11d•$20 - $27

About The Position

The Hospital Kitchen Stocking Clerk purchases goods from approved suppliers, checks product quality upon receipt, and maintains appropriate inventory levels through weekly turns. The role contributes to meeting departmental budgets and operating profitably. It is primarily a back-of-the-house position requiring independent work, attention to detail, and the ability to stay on task with minimal supervision. The regular schedule is full-time, 40 hours per week, Sunday through Thursday from 8:30 a.m. to 5:00 p.m. The position includes working every Sunday and some holidays; there is no on-call requirement. As needed, the employee supports the buyer by putting away main kitchen grocery orders on Tuesdays and Fridays, adjusting their schedule on those occasions to 5:30 a.m. to 1:00 p.m. Daily work includes taking inventory and stocking designated nutrition stations, coolers, and lounges; cleaning and rotating food items in patient-care-unit nourishment rooms; and weekly inventory and stocking of PACU/Pre-Op nourishment rooms. The job is highly physical and involves frequent walking, bending, twisting, lifting, and working in cold environments such as refrigerators or freezers. The posting lists lifting items up to 20 pounds in the additional details and lifting up to 50 pounds in the physical requirements.

Requirements

Food Handler Permit, as required by State/County, or ServSafe certification by the first day of work.
Ability to use safe food-handling techniques in all applications.
Ability to understand workflow, prioritize tasks, use timelines, and meet deadlines.
Ability to read, understand, and apply procedures and instructions.
Ability to verbally communicate information to coworkers and understand spoken information.
Ability to operate food-service equipment or a computer using fingers and hands.
Ability to see and read labels, monitors, and documents.
Ability to carry, push/pull, and walk while transporting food, supplies, and service equipment.
Ability to climb, squat, kneel, and lift up to 50 pounds to clean equipment and reach or retrieve food and supplies.
Ability to remain standing for long periods and tolerate temperature extremes, including work in a refrigerator or freezer.

Nice To Haves

One or more years of experience managing inventory in food services.

Responsibilities

Purchase goods from approved suppliers and ensure the quality of products when received.
Maintain appropriate inventory levels by managing weekly turns and help reduce waste.
Follow managed order guides and processes for each supplier.
Determine what and how much to order using PAR levels, engaging culinary members and using other Intermountain tools.
Practice safe food storage guidelines as outlined by ServSafe.
Track and report key functional metrics to reduce expenses and improve effectiveness.
Keep storage areas clean and organized and ensure Joint Commission and Health Department guidelines are followed.
Take inventory of the EMS Lounge, Cafe Grab & Go coolers, Coffee Shop, Physician Lounge, and Cafe micro-market.
Stock the EMS Lounge, Cafe cooler, and Coffee Shop cooler each morning, and stock the Physician Lounge on Sundays and Mondays.
Stock, clean, and rotate food items in patient-care-unit nourishment rooms in the early afternoon.
Restock the EMS Lounge daily and the Physician Lounge on Sundays and Mondays in the late afternoon.
Take inventory and stock the PACU/Pre-Op nourishment rooms once weekly.
As needed, help put away main kitchen grocery orders on Tuesdays and Fridays to support the buyer.