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REPORTS TO: Kitchen Manager
LOCATION: Rockford IL
PAY: $15..75/hourly
MINIMUM REQUIREMENTS:
- Must be 21 years of age.
- Experience in stock and inventory preferred.
- High School diploma or GED preferred.
- Must be able to adapt to schedule changes and unforeseen circumstances.
- Must be able to perform essential functions of the position.
ESSENTIAL FUNCTIONS:
- Must be able to lift and move 50 lbs. on regular basis.
- Must be able to stand 4 hours at a time.
- Must be able to withstand temperatures generated from coolers and freezers.
- Must be able to operate floor jack to move stock.
- Must be able to read order confirmations, invoices, and check in stock.
- Must be able to rotate stock and assist kitchen supervisor with inventories.
- Must be organized and have ability to manage your time within your schedule.
- Must be able to follow written and oral instructions.
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Understand Data entry for the inventory system.
PRIMARY RESPONSIBILITIES:
GENERAL: Under the supervision of the Kitchen Supervisor and/or the Director for Nutrition Services, this position is responsible for receiving all food and supply items, making sure that ordered items are accounted for. Putting away stock orders using the FIFO (First In First Out) rotation system. Gathering stock and supply items for all kitchen personnel and putting back unused items. Monitor stock, produce to insure product is being used with correct time line.
SPECIFIC:
- Receive, check in and put away all stocked food items and supplies needed for the operation of the nutrition programs. Use the FIFO rotation when putting away all items. Keep all coolers, freezers and storage areas neat and orderly. Sweep and mop floors weekly. Your area should always be clear to meet Health Department regulations.
- Responsible for receipt, storage, and accurate accounting of all food and food service supplies received at this facility. This includes perishable, non-perishable, donated and purchased items.
- This position is responsible for the proper storage, and rotation of food and supplies at this facility.
- Maintain storerooms, coolers, and freezers in an organized and clean manner in compliance with health department and safety standards.
- Work closely with Nutrition Director and Kitchen Supervisor on inventory needs, food production, and other areas as may be requested.
- Responsible to supply the kitchen daily with those items ordered by the Nutrition Director. Items to be delivered to the proper area of the kitchen, and shelved or dated as needed.
- Return unused items from the kitchen daily to storeroom at the end each day, dating and adding to inventory as necessary.
- Maintain a weekly and monthly inventory of all food and supply items. Use the computerized inventory system.
- Work the hot food line during morning production, packaging the hot home delivered
- daily meals. Clean Oliver sealing machine daily at the end of production following the
- specifics set by Oliver. Report any issues with the sealer to Kitchen Supervisor.
- All coolers, freezers, and dry storage are to be cleaned weekly. Wiping down shelves doors, sweeping, and mopped.
- You may be asked to assist in other area during any down time.
- All other duties as assigned.
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