TITLE:  FOOD SERVICE INVENTORY SPECIALIST

LOCATION: TBD

JOB GOAL: 

To provide assistance with retrieving and distributing foods and supplies from storage to production areas; check in food and supplies against invoices and order forms; provide assistance in the maintenance of equipment used in the preparation of foods; to contribute to the efficient, safe and fiscally responsible operation of the facility.

ESSENTIAL FUNCTIONS:

• Attend and complete required job related training classes and workshops.
• Attend and complete required job-related training classes and workshops to include: Bloodborne Pathogens Orientation, Sub Orientation and Food Safety Basics Training.
• Practice appropriate HACCP procedures to assure proper sanitation and safety standards met in the preparation of the serving area; preparing, serving, and storing food; use and care of equipment; personal habits.
• Follow verbal and/or written instructions for delivery, storage, preparation, and service of foods and supplies.
• Consistently demonstrates efficient and productive use of time and resources so as to meet established productivity standards.
• Follow procedures in personnel matters including grievance, absence, job bidding and established dress code.
• Consistently demonstrates the ability to communicate positively with students, co-workers, school staff, vendor representatives and school community.
• Maintain with accuracy all required records and forms which may include time sheets, absence reports, food and supply, delivery and usage records, and all records associated with the position.
• Immediately upon receipt of goods, notify Manager of delivery errors including shortages, mis-picks and damaged goods.
• Provide Manager assistance with daily/weekly/monthly inventory control procedures which may include use of specialized computer software and routinely communicate to manager low or high product levels, unreasonable product usage, etc.
• Maintain well organized, clean storage areas which include the rotation of goods in dry storage, refrigerated and frozen storage areas.
• At base kitchens responsible for set-up, cleaning, loading; and unloading transport equipment according to established procedures, and meeting established loading schedules.
• Perform any food service related tasks as assigned by Director, Coordinator of Cafeteria Operations, Manager, Assistant Manager or Site Monitor.
• Follow District/Department policies and procedures.
• Flex scheduling may occur based on the needs of the department.
• Other duties as assigned.

QUALIFICATIONS: 

Good communication and customer service skills

Good organizational, record keeping and telephone skills

Ability to lift 50lbs.  alone and 100lbs. and above with assistance

Must be able to stand continuously throughout assigned shift

Job may require bending, stooping, kneeling, and pushing and pulling

Health permits full participation in all food service related tasks and meets requirements of BOE

Must complete a minimum of 15 hours of training during the first year of employment and 10 hours per year thereafter.

High school diploma or GED

Willingness to consider joining state and national professional affiliations.

Ability to work in extreme temperature conditions.

COMMUNICATION / ORGANIZATION: Maintains communication with school district personnel.

Utilizes existing technology effectively in the performance of duties.

REASONING ABILITY: Ability to perform single, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software.

LANGUAGE SKILLS:   Must be able to read and speak English language, follow written and oral basic directions.  Must be able to read recipes.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit, walk, stand and talk or hear. The employee must regularly lift and/or move up to 35 lbs alone. The employee must occasionally lift items with assistance of 50 pounds such as cases of cans and 50 lbs. bags of sugar or flour, or moving/rearranging appliances. Vision abilities required by this job include close vision, distance vision, and depth perception.

WORK ENVIRONMENT: Generally the job requires 20% sitting, 20% walking, and 60% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness.  The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.   The noise level in the work environment is usually loud and is a standard acceptable level for this environment.

OTHER SKILLS and ABILITIES:  Ability to establish and maintain effective working relationships with students, peers, parents and community; ability to speak clear and concisely in written or oral communication.

TERMS OF EMPLOYMENT:  185-190 days

SALARY:                              Based on Salary Schedule, level 1

FLSA STATUS:                   HOURLY, NON-EXEMPT

REPORT  TO:                      Nutritional Service Director, Coordinator of Cafeteria Operations,  Manager Level I & II and his/her representative.

Evaluation:                  Performance of this position will be evaluated in accordance with the Board of Education policy on evaluation.

Signatures

This job description has been approved by all levels of management:

Manager _______________________________________________

HR ___________________________________________________

Employee signature below constitutes employee’s understanding of the requirements, essential functions and duties of the position.

Employee _____________________________ Date ____________