Food Service Supply Lead

Job Summary The ration lead assists in class 1 Subsistence ordering Manages all subsistence inventory Oversees all receiving, storage, and management of subsistence. Verifies receipt of Rations from Prime Vendors (Prime, Produce, Milk, Bread, etc.) Inspect all products for Quality and Quantity Ensures rotation of subsistence inventory Provides training to the ration clerks Defines the ration clerks’ area of responsibility daily Maintains 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. Ensures HACCP and other Food Safety Standard Program compliance in receiving and ration areas Ensures subsistence (rations) is issued based on the Kitchen Requisition Reports from AFMIS and the production schedule Ensures all physical Inventories are conducted at periodic intervals, i.e. daily, weekly, monthly, semi-annually. Implements and ensures physical security of inventory by proper locking procedures and key control. Ensures all items in storage are properly labeled and stored according to Tri-Service Food Code and HACCP standards. Duties and Responsibilities Supervise and direct a team of Ration Clerks to ensure the following: Daily cleanliness of all walk-in refrigerators and freezers All items are dated during receipt Rotate perishables and nonperishable food items daily. Use first-in/first-out method. Temperature charts are updated, filled out and matching temperature reading on the internal thermometer. If temperature is out of range, notify management and call emergency work order Receiving dock is clean (free from pallets, bread racks, and milk crates) Proper thawing of proteins and perishables prior to preparation are completed Create meat pull list using production schedules for the next 72 hours to ensure proper thawing. Proper labeling of all items pulled for thawing. Security of subsistence – no subsistence leaves the dining facility without prior approval from the Dining Facility Manager Vegetables and onions are culled for quality control Requirements Basic Requirements Strength: Lift up to 50lbs Basic math Basic computer literacy Literate Posture: Standing and Walking 90%, Sitting 20% Movement of objects: Frequent Strength: Lift up to 50lbs Heavy lifting, Heavy Carrying, Pushing, Pulling Climbing or Balancing: Occasional Squatting: Occasional Reaching: Frequent Handling: FrequentTalking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent Preferred Requirements Microsoft office 365 Inventory management operating systems High school diploma Flexible availability #J-18808-Ljbffr Southern Foodservice Management, Inc.