Ration Clerk

Southern Foodservice Management; Leavenworth (IN); On-site; USD 17,000 - 22,000; Full time

Job summary

Southern Foodservice Management is hiring a Ration Clerk for the Fort Leavenworth dining facility in Leavenworth, KS. The position requires receiving, inspecting, and managing ration inventory while upholding HACCP and food safety standards.

The role involves issuing rations to cooks, maintaining orderly storage, and performing regular inventories. The shift runs 5:30 AM to 1:00 PM, Sunday through Thursday, at our Fort Leavenworth location.

Qualifications

• Physical requirements: Lift up to 50lbs
• Standing and walking 90% of shift, sitting 20%
• Knowledge of HACCP and food safety standards

Responsibilities

• Receive Rations from Warehouse (US Foods, Hiland Dairy, Bimbo Bakery, etc.)
• Inspect all products for Quality and Quantity
• Maintain Inventory Control through Receiving, Storage, Distribution and Restock
• Ensure HACCP and food safety program compliance in receiving and ration areas
• Issue correct rations to cooks based on Kitchen Requisition Reports From AFMIS
• Store leftover food rations properly
• Conduct physical inventories daily, weekly, monthly, semi-annually
• Ensure security of inventory with proper locking procedures and key control
• Store items properly labeled and stored per Food Code and HACCP standards

Job description

Description

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

• The Shift is 5:30 AM - 1:0 PM.
• The schedule is Sunday-Thursday.

Job Summary

• Receive Rations from Warehouse (US Foods, Hiland Dairy, Bimbo Bakery, and ect.)
• 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 the Food Code and HACCP standards.

Southern Foodservice Management’s Culture

We have a philosophy for each and every one 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.
• Cull vegetables and onions.
• 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 call emergency work order ASAP.
• Ensure that the back dock is clean and free of debris and a safety chain is in place.
• Pull meat items for next day’s menu 72 hours prior to the 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 date receive 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.
• At all costs, make every effort to cut down on potentially hazardous food waste.
• 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 or ration room NCOIC.
• All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

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