- Organize and properly store all incoming products in designated areas such as dry storage, refrigeration and freezer units.
- Communicate delivery discrepancies, damages, or shortages to appropriate personnel.
- Maintain accurate records of received inventory and ensure rotation using FIFO (First In, First Out) practices.
- Coordinate with management to ensure storage areas, freezers, coolers, loading docks, and dish rooms are clean, organized, and compliant with food safety regulations and Dining standards.
- Supervise daily dish room operations, ensuring dishware, utensils, and equipment are cleaned, sanitized and stored properly.
- Lead dish room student employees during shifts, delegate tasks, and monitor productivity and workflow.
- Coordinate and place orders for food, supplies, and other products needed to support Dining Services operations, ensuring orders are accurate, timely, and aligned with established operational needs.
- Work closely with Sous Chef and other culinary leadership to review menus, production needs, and ordering guides to ensure current menu items, products, specifications, and quantities are accurately reflected.
- Review and update ordering guides as needed based on menu changes, production requirements, product availability, and operational needs.
- Communicate required products and quantities to the warehouse team to support accurate and timely daily deliveries to Dining Services locations.
- Monitor product usage and inventory levels to help ensure adequate supplies are available while minimizing over-ordering, shortages, waste, and unnecessary expenditures.
- Conduct monthly physical inventory of food, supplies, and other assigned products, ensuring inventory counts are accurate and completed according to established procedures.
- Organize and bin incoming products and inventory in designated storage areas, maintaining an orderly, accessible, and sanitary warehouse environment.
- Identify discrepancies between ordered, delivered, and inventoried products and communicate issues to appropriate staff for resolution.
- Collaborate with culinary, warehouse, and Dining Services staff to improve ordering, inventory, storage, and distribution processes and ensure operational needs are consistently met.
- Advises of specific need for non-menu items not ordered through Computrition.
- Ensure proper operation and maintenance of dishwashing equipment and report malfunctions promptly.
- Maintain high standards of cleanliness and sanitation in all back-of-house areas.
- Direct and lead student staff.
- Regularly assigns tasks, instructs and checks work of student employees and temporary employees.
- Assigns and checks work and provides training. May provide feedback to the supervisor to assist with work assignments and job performance.
- Reassign student staff to support other operational areas during slow periods, such as bussing, stocking, or assisting in the dish room, as needed
- Supports department mission of serving exceptional food to the campus community.
- Explains and enforces established kitchen and food storage procedures; identifies and initiates necessary corrections to ensure proper compliance.
- Ensure all employees are thoroughly trained in proper freight processing procedures, including First-In, First-Out (FIFO) practices.
- Ensure leftover food production is properly packaged, labeled, and stored to ensure refrigerators and coolers are maintained according to food safety guidelines.
- Ensure a safe work environment. Report safety hazards immediately.
- Participates in the physical counting in storage locations. Straightens up storage area, mark cases, boxes, and bags for efficient inventory.
- Assist with transporting daily food orders to proper storage location after delivery from the warehouse or vendors as needed.
- Has a general understanding of nutritional values and allergy awareness.
- Performs more detailed cleaning of work area during non-operational time.
- Assists in working and setting up special events on or off campus as needed.
- Supervises student employees in the absence of the Service Supervisor.
- Report safety issues and equipment malfunctions to the supervisor.
- Perform other duties as assigned.
