Stockperson

Description General Description: Responsible for receiving, storing and issuing of food, paper, and equipment.Responsible for cleanliness of all storage areas.Performs duties in compliance with established state and company policies and procedures, and performs in professional manner.Essential Job Functions: 1. Receives and stores all foods and supplies.2. Cleans, organizes and secures storage areas.3. Does proper rotation of foods4. Labels and dates all food (FIFO)5. Holds all food at appropriate temperatures6. Maintains proper receiving records.7. Issues supplies on a timely basis8. Attends scheduled meetings and inservices9. Adheres to unit standards of dress10. Maintains a positive attendance record.11. Performs all other duties as required within the Dietary Dept.Key Characteristics: * Demonstrates neatness, accuracy and dependability.

• Contributes, develops and carries out new ideas.
• Demonstrates an ability to work with others.
• Ability to work independently.
• Ability to work in cost and time efficient manner.
• Teaches skills and knowledge to new staff.
• Wears appropriate clothing/uniform. Appearance is neat and well kept.
• Relates well with residents; is friendly and pleasant.
• Demonstrates good safety habits—uses equipment appropriately.
• Attendance/punctuality—comes to work when scheduled and on time.
• Attends required in-services.

Equipment to be used: Utility KnifeKey Accountabilities: * Receives and accounts for the quantities and quality of food, supplies, and products delivered.

• Properly and promptly stores food and supplies in sanitary manner in accordance with state regulations/guidelines. Rotates stock in proper manner
• Maintains cleanliness of all storage areas.
• Assist with proper inventory controls including ordering and / or informing Chef or manager of low or missing items.
• Assist with maintaining sanitation and cleanliness of other areas of kitchen including hoods, loading dock, service hallways and Brooksvale storage area.

Qualifications Work Area and Working Conditions:

• Well lighted, well ventilated kitchen, dining rooms, and stock room.

• Subject to frequent interruptions.

• Frequently exposed to wet and humid conditions, moving mechanical parts, fumes, or airborne particles, extreme cold and extreme heat.

Entry Level Qualifications: * High School diploma or GED preferred.

• Secondary education preferred.
• Understanding of food service weights and measures.
• Familiarity with food ordering systems.
• Knowledge of proper food handling and infection control, including HACCP standards
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio, and percentage and to interpret bar graphs.
• Ability to read and comprehend instructions, correspondence and memos.
• Ability to effectively write simple correspondence.
• Ability to effectively present information on one-on-one and small group situations to customers, clients, and other employees.

Physical Requirements (with or without reasonable accommodation):

• Able to occasionally sit, stoop, kneel, crouch or crawl, stand, walk, use hands, talk, taste and smell.
• Must be able to regularly lift and move 10 lbs. and up to 50lbs. frequently.
• Specific vision abilities required, including close vision, distant vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Elim Park