Ration Clerk

Job DescriptionJob Description

Description/Job Summary

BCI strives to provide excellent service in a timely and professional manner while maintaining a professional environment where respect for each individual is upheld. We are committed to providing cost effective solutions to our customers through our team of trained managers and employees.

Title: Ration Clerk
Reports To: Dining Facility Manager / Supervisor / Project Manager

Basic Qualifications

• Ability to use automated food inventory systems for sustaining, ordering, and controlling subsistence and supplies.
• Must have solid work ethics.
• Provide customer service

Experience

• Demonstrated history of related Food Service inventory control system preferably with a major institution or the military is desired.

General Responsibilities

• The principal responsibility of the rations clerk is to ensure the proper amount of subsistence and supplies are in stock.
• Additional responsibilities include receiving and rotating subsistence in accordance with the daily, weekly, and monthly menus.
• Ensure ordering, receipting, and sustaining of food and supplies are in compliance with the contract requirements.

Specific Responsibilities

• Communicates frequently with the Dining Facility Manager or Project Manager to ensure that food orders and supplies are adequately set and in place.
• Operates computer system, designated as AFMIS or the equivalent electronic software to prepare vendor orders or reports.
• Maintain a daily up to date inventory of all perishable and dry food items. Conduct monthly inventory of foods, products and/or equipment.
• Count all foodstuffs and all ordered items as they are off-loaded and inspect for quality. Date mark items and discard all cardboard containers.
• Prepare kitchen requisitions forms in computer system designated as AFMIS, CFS, or the equivalent system.
• Ensure that frozen meat needed for the next day menu is properly thawed, and that all other food products are available.
• Ensure that FIFO system is used with inventory control.
• Clean with approved sanitizing cleaner walk-in freezers and refrigerators as required.
• Ensure that all tasks are conducted in accordance with the contract SOP.

Additional Responsibilities:

• Adhere to the BCI and regulations set forth in the employee handbook.
• Comply with all HACCP standards.
• Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.
• Duties may be assigned by the Supervisor, Dining Facility Manager, or Project Manager.
• Applies basic skills and may develop skills appropriate for the position.
• Focuses primarily on own area of specialty.
• Good working knowledge of food preparation. Requires familiarity of kitchen equipment, including but not limited to, knife, forks, measuring utensils, pots, pans, etc.

Physical Demands:

• May lift and carry up to 50 lbs.
• Stands and moves within the DFAC for 6 to 8 hours (excluding break and lunch periods)
• Some bending and squatting.
• Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.

Minimum Hiring Standards:

• Must be at least 18 years of age at time of pre-employment screening
• Must be willing to participate in the Company's pre-employment screening process; including drug screen and background investigation and meet Company standards.

EOE/M/F/D/V/SO

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