Job Description

DESCRIPTION/JOB SUMMARY

Rolling Hills Food Services, LLC strives to provide excellent service in a timely and professional manner while maintaining a professional environment where respect for each individual is upheld. We are committed to providing cost effective solutions to our customers through our team of trained managers and employees. 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