The Rations Clerk will manage food ordering, receiving, storage, issuance, inventory, and accountability for Government-provided subsistence. The position requires careful recordkeeping and familiarity with automated inventory systems.
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Prepare and submit food and subsistence orders.
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Use AFMIS or designated systems to manage inventory and food-accountability records.
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Receive deliveries and verify quantities, condition, temperatures, and documentation.
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Report shortages, overages, damaged products, and unauthorized substitutions.
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Ensure food is properly dated, labeled, stored, and rotated.
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Maintain access control for refrigerators, freezers, and storage rooms.
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Issue food to authorized kitchen personnel.
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Conduct physical inventories and reconcile results with system records.
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Track transfers, returns, turn-ins, leftovers, and condemned food.
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Maintain refrigerator and freezer temperature records.
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Coordinate with vendors, cooks, managers, and installation representatives.
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Use manual accountability procedures during system outages.
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Maintain organized records for inspections and audits.
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Experience in inventory, warehouse, food-service supply, receiving, or ration-accountability work.
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Computer proficiency and accurate data-entry skills.
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Familiarity with AFMIS or comparable inventory-management software is preferred.
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Ability to perform mathematical calculations and reconcile inventory records.
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Ability to inspect and move food cases and supplies.
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Knowledge of food storage and stock-rotation procedures.
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Ability to obtain installation access and system credentials.
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