Ration Clerk

Description

Southern Foodservice Management, a national contract food service company, is looking to hire a Temporary Ration Clerk for our Fort Knox location in Kentucky.

• Position will start on May 6th and end around August 20th
• The pay range $20.68 plus $5.51 per hour health and welfare
• The shifts are either 4:30 AM - 12:00 PM or 3:00 PM - 8:00 PM (hours may vary based on mission needs)

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 everyone on our service team to give something extra. A Southern Foodservice Management employee:

• Exhibits a positive, friendly and respectful attitude towards 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 work environment, focusing on guest satisfaction.

Duties and Responsibilities 

• Do daily physical inventory of all high dollar items.
• Sweep and mop refrigerators and freezer every day.
• 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 alert Management ASAP.
• Ensure the 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 the date received 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.
• 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.

#INDSJ

Requirements

Physical 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