Ration Clerk

Southern Foodservice Management Inc; Ozark (AL); On-site; USD 22,000 - 31,000; Full time

Job summary

Southern Foodservice Management is seeking a Ration Clerk for the Fort Rucker facility. The role involves full lifecycle management of subsistence inventory, including receiving, storing, rotating, and issuing rations to cooks while maintaining HACCP standards. Two shift options are available, with pay of $18.96 per hour plus $5.13 per hour health and welfare benefits.

Base access and REAL ID are required. Daily responsibilities include performing physical inventories, maintaining accurate

Qualifications

• Responsibilities include ordering, receiving, storage and management of subsistence (ration) inventory.
• Receive rations from Prime Vendors (Prime, Produce, Milk, Bread, etc.).
• Inspect all products for quality and quantity to ensure compliance with standards.
• Maintain inventory control at all stages of the ration chain of custody (Receiving, Storage, Distribution and Restock) with proper handling methods and accurate records.
• Ensure HACCP and other Food Safety Standard Program compliance in receiving and ration areas.

Responsibilities

• Do daily physical inventory of all high dollar items.
• Sweep and mop refrigerators and freezer daily.
• Cull vegetables and onions.
• Rotate perishables daily using FIFO (except for bread).
• Ensure temperature charts are updated; if out of range, call emergency work order.
• Keep back dock area clean and secured.
• Pull meat items for next day’s menu; label with pounds, meal, date/time and type of meat.
• On ration days, unload truck and store subsistence promptly; label with receive date.
• Rotate stock to back and bring old stock forward.
• Keep thaw box clean and organized; replace pans as needed.
• Minimize potentially hazardous food waste.
• Ensure no subsistence leaves dining facility without approval.

Job description

Description

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

• Pay rate: $18.96 per hour + $5.13 per hour in Health & Welfare (H&W) benefits
• Work Schedule: Two shifts available: 6:30AM - 1:30PM or 10:30AM - 5:30PM
• Must be able to obtain and maintain access to the military installation. A valid REAL ID is required for base access.

Job Summary

• Responsible for all class I ordering, receiving, storage, and management of subsistence.
• Receive Rations from Prime Vendors (Prime, Produce, Milk, Bread, etc.)
• 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 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 back dock is clean and free of debris and safety chain is in place.
• Pull meat items for next days’ menu 72 hours prior to 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.

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