Title: Ration Clerk Reports To: Dining Facility Manager / Supervisor / Project Manager Basic Qualifications Ability to use automated food inventory systems for sustaining, ordering, and controlling subsistence and supplies.
Must have solid work ethics.
Provide customer service Experience Demonstrated history of related Food Service inventory control system preferably with a major institution or the military is desired.
General Responsibilities 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 menus.
Ensure ordering, receipting, and sustaining of food and supplies are in compliance with the contract requirements.
Specific Responsibilities Communicates frequently with the Dining Facility Manager or Project Manager to ensure that food orders and supplies are adequately set and in place.
Operates computer system, designated as AFMIS or the equivalent electronic software to prepare vendor orders or reports.
Maintain a daily up to date inventory of all perishable and dry food items.
Conduct monthly inventory of foods, products and/or equipment.
Count all foodstuffs and all ordered items as they are off-loaded and inspect for quality.
Date mark items and discard all cardboard containers.
Prepare kitchen requisitions forms in computer system designated as AFMIS, CFS, or the equivalent system.
Ensure that frozen meat needed for the next day menu is properly thawed, and that all other food products are available.
Ensure that FIFO system is used with inventory control.
Clean with approved sanitizing cleaner walk-in freezers and refrigerators as required.
Ensure that all tasks are conducted in accordance with the contract SOP.
Additional Responsibilities: Adhere to the RHFS and regulations set forth in the employee handbook.
Comply with all HACCP standards.
Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.
Duties may be assigned by the Supervisor, Dining Facility Manager, or Project Manager.
Applies basic skills and may develop skills appropriate for the position.
Focuses primarily on own area of specialty.
Good working knowledge of food preparation.
Requires familiarity of kitchen equipment, including but not limited to, knife, forks, measuring utensils, pots, pans, etc.
Physical Demands: May lift and carry up to 50 lbs.
Stands and moves within the DFAC for 6 to 8 hours (excluding break and lunch periods) Some bending and squatting.
Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.
Minimum Hiring Standards: Must be at least 18 years of age at time of pre-employment screening Must be willing to participate in the Company's pre-employment screening process; including drug screen and background investigation and meet Company standards.
EOE/M/F/D/V/SO
We are an Equal Opportunity / Affirmative Action employer.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected veteran status.
Physical Demands: May lift and carry up to 50 lbs.
Stands and moves within the DFAC for 6 to 8 hours (excluding break and lunch periods) Some bending and squatting.
Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.
Minimum Hiring Standards: Must be at least 18 years of age at time of pre-employment screening Must be willing to participate in the Company's pre-employment screening process; including drug screen and background investigation and meet Company standards.