Food Service Supply Lead

Job Details

Description:

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

Requirements:

Basic Requirements

Preferred Requirements

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