Ration Clerk

Southern Foodservice Management Inc

32d

About The Position

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. Ensure all items in storage are properly labeled and stored according to Food Code and HACCP standards. Southern Foodservice Management’s Culture 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. Promotes a fun and efficient professional work environment, focusing on guest satisfaction.

Requirements

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

Responsibilities

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.
Ensure that all refrigerators and freezers always remain locked and that no one except the ration person enters unless approved by the Dining Facility Manager or ration room NCOIC.