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.

Southern Foodservice Management’s Culture

We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee:

• Exhibits a positive, friendly and respectful attitude towards guests and other team members.
• Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.

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

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: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent

Preferred Requirements

• Microsoft office 365
• Inventory management operating systems
• High school diploma
• Flexible availability

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