Store Room Clerk

Blackstone Consulting, Inc.•Schofield Barracks, HI

6h•Onsite

About The Position

The principal responsibility of the rations clerk is to ensure the proper amount of subsistence and supplies are in stock. Additional responsibilities include receiving and rotating subsistence in accordance with the daily, weekly, and monthly plans. Ensure ordering and receipting, of food and supplies are in compliance with the contract requirements. Orders foods and supplies as directed by Dining Facility Manager, or the Project Manager. Uses AFMIS or the equivalent electronic software to prepare vendor orders or reports. Maintain a daily inventory of all accountable items, and monthly inventory of all subsistence. Receive and inventory all subsistence items as they are off-loaded and inspect for quality. Date mark items, and discard all cardboard containers. Complete kitchen requisitions forms in AFMIS or equivalent. Ensure that frozen meat needed for the next day menu properly thawed, and that all other food products are available. Ensure that FIFO system is used with all subsistence. Clean walk-in freezers and refrigerators as required. Ensure that all tasks are conducted in accordance with the contract SOP. Perform other task as assigned by Project Manager / QC Manager. Comply with all HACCP standards. Perform other tasks as assigned by Project Manager/ QC Manager. Adhere to the BCI rules and regulations as set forth in the employee handbook.

Requirements

Ability to use automated food inventory systems for status, ordering and controlling subsistence and supplies.
Must be able to drive and deliver Class I and supplies.

Nice To Haves

Demonstrated history of related food service inventory control system, preferably with a major institution or the military.

Responsibilities

Ensure the proper amount of subsistence and supplies are in stock.
Receive and rotate subsistence in accordance with daily, weekly, and monthly plans.
Ensure ordering and receipting of food and supplies are in compliance with contract requirements.
Order foods and supplies as directed by Dining Facility Manager or Project Manager.
Use AFMIS or equivalent electronic software to prepare vendor orders or reports.
Maintain a daily inventory of all accountable items and a monthly inventory of all subsistence.
Receive and inventory all subsistence items as they are off-loaded and inspect for quality.
Date mark items and discard cardboard containers.
Complete kitchen requisitions forms in AFMIS or equivalent.
Ensure frozen meat needed for the next day menu is properly thawed and all other food products are available.
Ensure FIFO system is used with all subsistence.
Clean walk-in freezers and refrigerators as required.
Ensure all tasks are conducted in accordance with the contract SOP.
Comply with all HACCP standards.
Adhere to BCI rules and regulations as set forth in the employee handbook.