Bulk Storeroom

Ration Clerk/JOD

The Ration Clerk/JOD is responsible for receiving, storing, and issuing subsistence to high volume military dining facilities.

Note, jobs are subject to modification in the Company's discretion and, accordingly, the below list of Essential and Other job functions is intended to be representative of the major requirements of the job but is not all-inclusive. These requirements may be changed from time to time.

The essential functions of the job include, but are not limited to:

1. Requisitioning, receiving, storing, and issuing equipment, materials, and supplies for use in the dining facility. Storing subsistence in designated areas and ensuring that the oldest stock items are used first.
2. Maintaining stock records and inventory levels to ensure sufficient supplies on hand, including establishing consumption data for the facility to make necessary replenishment requests.
3. Examining stock before acceptance or issue to verify correct quality and quantity.
4. Performing inventory of storage areas to ensure quality and quantity of product, to ensure that quantity meets dining facility needs, and to assist in replenishment of merchandise.
5. Routinely lifting and carrying products weighing up to 50 pounds (see Physical Analysis below).
6. Maintaining cleanliness of all areas of responsibility, including defrosting and cleaning of refrigerators and freezers.
7. Obtaining, understanding, and processing all paperwork in connection with receipt of product and other duties, including maintaining stock record cards in accordance with Army directives and completing the Cook's worksheet for posting of total issues to kitchen.
8. Transferring products from vendor to storage areas using carts or other equipment. Properly storing and rotating product and ensuring freshness of product.
9. Maintaining a valid driver's license and acceptable driving record.
10. Placing identification tags on product as needed.
11. Communicating effectively with other staff members and with dining facility patrons.
12. Providing on-the-job training for other ration clerks as necessary.

1. Complying with all applicable rules and regulations applicable to food services, including AR 30-22, TB MED 530, and the Company's contract with the Government.

Reporting problems such as mechanical, supply shortages, etc. to dining facility manager. Performing preventative maintenance of equipment and machines as required to ensure proper operation. Ensuring that equipment and machines are turned off if not in use. Other functions as assigned by the Dining Facility Manager and/or as necessary to perform job.

Physical tasks include:

Lifting/Carrying

Lift merchandise when transferring merchandise from vendor to storage areas, and when retrieving product from the storage area to complete cook's worksheet. Lifting can be performed from floor height to shoulder height or above. Merchandise can weigh up to 50 lb. or more. The tight confines of the storage areas may require the ration supply clerk to assume a variety of awkward postures to complete this task. Carry merchandise from delivery truck to carts or storage area. Carry product from storage area to cart to be taken to kitchen area. Most carrying tasks are for short distances of 10-15 feet or less, except if merchandise needs to be carried from the dock area to storage areas.

Pushing/Pulling

Push or pull cart loaded with merchandise from dock area to storage area. Push or pull cart loaded with merchandise from storage area to kitchen area. Push or pull pallet jack to transfer merchandise placed on pallets. Generally, decreasing the amount of weight on the cart can minimize the amount of force required. Also, push/pull forces can be reduced through regular maintenance of carts or jacks. Can use body weight if there is sufficient space. During push/pull tasks the hands are generally at waist to mid-chest height.

Climbing

Climb stairs to dining facility, may have to climb ladders during cleaning tasks or when inventorying merchandise placed on upper racks.

Bending/Squatting/Kneeling/Reaching

Retrieval or placement of merchandise near floor level. Cleaning items such as storage areas, equipment, or machines.

Driving Requirements

• All Ration Clerks are required to have a valid driver's license and a driving record that will be insurable under company insurance policies.
• Ration Clerks may be required to use company vehicles to transport subsistence/ supplies from one location to another as directed by the Dining Facility Manager.
• Any Ration Clerk authorized to drive company vehicles who has their license suspended or driving privileges revoked will not be allowed to drive on company business and may be subject to corrective action and/or termination.

Environmental Conditions

• Work is 90% indoors, except to transfer merchandise from vendor to storage areas.
• In the freezer area, the employee is exposed to temperatures as low as -10 o.
• In the cooler area, employees are exposed to temperatures as low as 32 o.
• Employees may be exposed to temperatures above 80 o F in food preparation or washing areas.
• Employees are exposed to sudden changes in temperature.
• Employees are exposed to fumes, odors, and gases during cleaning functions.
• Employees may have to handle merchandise or equipment on cold surfaces.
• Slippery walking conditions can exist in the cooler or freezer areas, the food preparation area, the serving area as well as the washing area.
• Tools, equipment and materials used by the Ration Clerk include knives, four-wheel cart, cleaning supplies, pallet jack, soda machine, others as assigned or necessary to perform job.