Ration Clerk

Southern Foodservice Management, Inc.; Leavenworth, Northern (KS, KY); Hybrid; USD 17,000 - 22,000; Full time

Job summary

Southern Foodservice Management, Inc. seeks a Ration Clerk for Fort Leavenworth in Leavenworth, KS. The role supports inventory control, receiving and storage, and ensures HACCP compliance for ration operations.

The shift is 5:30 AM to 1:00 PM, Sunday through Thursday. You will inspect products, manage quantities, and assist with timely restocking and accurate record keeping.

Qualifications

• Ability to perform daily physical inventory of high dollar items.
• Maintain inventory control across receiving, storage and distribution.
• Adhere to HACCP and food safety standards in receiving and ration areas.

Responsibilities

• Receive rations from warehouse and inspect for quality.
• Maintain inventory control across receiving, storage, distribution and restock.
• Ensure HACCP and food safety compliance in receiving and ration areas.
• Issue correct rations to cooks based on kitchen reports.
• Store leftovers according to proper storage and food safety methods.
• Conduct periodic inventories (daily, weekly, monthly, semi-annually).
• Ensure security of inventory with proper locking procedures and key control.
• Label and store all items per Food Code and HACCP standards.

Skills

Inventory management

Food safety awareness

Attention to detail

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 - 1:00 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