Property Specialist

Oregon Health & Science University•Portland, OR

4d•Onsite

About The Position

This position is primarily responsible to the chef and sous chef, while also working under the direction and supervision of assigned cooks. The purpose of this position is to insure the proper receiving, storage, rotation and distribution of purchased food products and supplies. Procedures and handling will be in accordance with HACCP procedures and hospital policies.

Requirements

Entry level experience performing stores (retail) and inventory work
Training or experience providing knowledge of inventory control systems, and transportation agencies and shipping methods (Amazon Purchasing)
May require current Driver’s license and driving record that meets OHSU’s driving requirements.
Additional certifications may be required based on the specific department the position resides in, as indicated by the position description.
Continually stand for 4 hrs at a time and throughout the 8 hr shift.
Walking is continuous on hard surfaces, floor mats are essential wereever possible.
CARRYING: up to 20lbs, carts are available and are recommended.
LIFTING: weight up to 50lbs occasionally.
PUSHING/PULLING: food carts, that weigh 100 – 150 lbs occacionally.
BENDING: frequently, using leg muscles, not back muscles during loading and unloading.
REACHING/HANDLING/DEXTERITY: some overhead reaching is required, hand -eye coordination is required using sharp knives and cutting utensils, working around hot cooking oils and water, and open flame and heated ovens.
Continous hand and wrist movement with knives is often required.
TWISTING, CLIMBING, CRAWLING: are all physical demands that could be part of the job, but would not be a normal course of action.
You will seek immediate instruction from a manager or supervisor to any piece of equipment tool or utensil that you are unfamiliar or do not know the safety characteristics or operational procedures.
NOTIFY: a manager or supervisor of any allergy or abnormal reaction to your enviornment or equipment you are not trained to use.

Responsibilities

Fills out purchase orders, central stores orders, and requisitions for needed or requested items with value up to authorized limit.
Updates cost and price information on supplies.
Accepts bids from vendors on items, usually by telephone, following OHSU purchasing rules and procedures.
Meets with vendors regarding procurement (e.g., product lines, availability of items, and price agreements).
Tracks missing shipments by contacting vendors and freight and transport companies.
Signs receipts for shipments of items delivered and submits receipts to Accounting Department for processing.
Checks items received against specifications, purchase orders, and invoices and inspects items for damage.
Places stock in an orderly fashion in a storeroom or warehouse.
Rotates stock items which have since limited life spans.
Discards outdated stock.
Keeps storeroom/warehouse clean and orderly.
Maintains inventory of forms and supplies on hand and reorders when appropriate.
Issues stores items to central staff and ships stores items to field offices.
Ensures locked security of stores items such as drugs, poisons, flammables, tools.
Answers questions from staff such as stock availability and purchasing procedures.
Talks to vendors about order problems (e.g., missing items, errors in billing).
May assemble new furniture and equipment, and perform minor repairs on existing furniture and equipment.
Marks equipment and property with identification labels for inventory tracking.
Verifies existence and location of equipment and property by matching inventory identification numbers marked on items against inventory records.
Researches location of missing items by telephone contact with responsible staff or by physical search.
Ensure all foods, including potentially hazardous foods, are handled in a safe and proper manner according to Food and Nutrition Standard Operating Procedures (Hazard Analysis and Critical Control Points – HACCP), OHSU Infection Control, and Multnomah County Health Department.
Identify critical control points (CCPs) in food preparation and storage and monitor the factors that might create a food safety hazard, using corrective action when a deviation occurs.
Effectively prepare sanitizing agents (e.g., bleach water, quat sanitizer) and clean and sanitize food preparation appliances, work areas, utensils, and equipment using dish machine or three-compartment sink method.
Maintain cleanliness of assigned work area.
At minimum, the last 15 minutes of each shift will be dedicated to cleaning, sanitizing, and sweeping assigned work area; also deep cleaning projects as assigned.
Other Duties as Assigned