SUMMARY:   This part-time position assists with the receipt and issuance of food supply in the culinary store room. Responsibilities include assisting with the managing of receipt, check-in, and issuance of food and controllable goods of the Culinary Department. The storeroom clerk is responsible for the maintaining the cleanliness, safety and sanitation of the storeroom area. The storeroom clerk performs routine manual and detailed clerical work involved with receiving, storing, stocking and inventory duties in a storeroom. 

Incumbent must assure that the Arts Institutes philosophy: quality services to clients; development, growth, involvement, and recognition of employees; sound economic principles; and environment which is conducive to innovation, positive thinking and expansion - is considered in carrying out the duties and responsibilities of this position.

KEY JOB ELEMENTS:

• Implement system purchasing best practices, which include the use of system requisitions.

• Follow corporate-wide purchasing arrangements as directed by Culinary Chair

• Receive and unpack incoming orders, check against items listed on requisitions, invoices or other order forms.

• Count, weigh and/or mark articles with identifying codes, figures or letters as required to maintain FIFO inventory system.

• Receives hazardous chemicals and delivers them to users in original containers.

• Monitor storeroom inventories and assists in ordering goods.

• Fills departmental/class requisitions upon proper authorizations.

• Maintains a safe and sanitary environment through active enforcement of proper safety policies and assure that all aspects of culinary department operations meet the standards set by the Administration and local Health Department.

• Other duties as assigned.

REPORTS TO:  Program Chair - Culinary

SUPERVISES:  None

INTERACTS WITH:  Inside contact encompasses the entire range of personnel and outside contacts may include community vendors, educators/faculty, and students.

JOB REQUIREMENTS (KNOWLEDGE, SKILLS AND ABILITIES):

Knowledge:

• High school diploma required.
• Three to five years of proven relevant experience in related activities preferably in a post-secondary institution.
• Solid understanding of hospitality organizational operations.

Skills: 

1. Excellent and effective communication in both written and verbal form. 

2. Demonstrated knowledge of inventory management skills. 

3. Demonstrated successful operation in a foodservice establishment. 

4. Previous skills contributing to budgets 

5. Requires familiarity with HACCP procedures and local Health Department, state, and federal regulations related to food handling, storage, and preparation. 

6. Demonstrate computer proficiency for basic software related to inventory control 

7. Demonstrate computer proficiency for Online Ordering System (eSysco)

Abilities: 

1. Listen to customers (e.g. students, instructors, vendors, etc.) and to understand and respond positively to their requests 

2. Work without close supervision and set priorities. 

3. Perform basic math skills. 

4. Interact effectively as a member of a team and work collaboratively with other departments. 

5. Concentrate when multiple distractions exist in the work place 

6. Frequently lift up to 50 pounds and occasionally lift up to 75 pounds with assistance.

7. Work in extreme temperature changes and noise 

8. Regularly stand, bend, lift, and move intermittently during shifts of 8 hours.