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 :
- 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
Last updated : 2024-06-07