Stock Clerk

Stock Clerk

The principal responsibility of the Stock Clerk is for the bulk subsistence storeroom in which dry, chilled, and frozen provision are maintained. Maintains security, inventory accuracy, and preservation of all accountable food. Acts as receipt inspector of stores and ensures the proper amount of food and supplies are in stock. Additional responsibilities include receiving and lifting, moving and rotating food in accordance with the daily, weekly, and monthly menus.

Order food and supplies as directed by management or government personnel. Ensure ordering, receiving, and status of food and supplies comply with the contract requirements. Use the appropriate military food management information system or the equivalent electronic software to prepare vendor orders or reports. Maintain daily, weekly and monthly inventory of all accountable items and foods as established. Receive and inventory all food items as they are off-loaded and inspect for quality. Date mark items and discard all cardboard containers. Complete kitchen requisitions forms in applicable data system. Ensure that frozen meat needed for the next day's menu is properly thawed, and that all other food products are available. Ensure that FIFO system is used with all inventory control matters. Maintain, clean and monitor temperatures of all freezers, coolers, and dry storage areas daily, or as directed. Ensure that all tasks are conducted in accordance with the contract SOP and HACCP standards. Other duties as assigned.

Ability to use automated food inventory systems for inventory control, ordering, and controlling food and supplies. Must have solid work ethics.

Minimum of two years' experience in bulk storeroom management. Demonstrated history of related Food Service inventory control system preferably with a major institution or the military is desired.

Lift and carry up to 50 lbs. Stands and moves within work area for 6 to 7 hours (excluding break and lunch periods). Frequent bending and stooping.