Supply Clerk

Requirements

• N/A
• Skill in data analysis and interpretation.
• Principal Duties and Responsibilities:
• Receives supply orders from vendors and verifies that the order meets HACCP standards by checking packages for damage. Ensures food is received at appropriate temperatures of 40 degrees and below and documents on receiving log.
• Places food orders away using the First In First Out (FIFO) method ensuring that items are removed from shipping boxes and all items are labeled and dated with a manufacture date or with a receiving date.
• Ensures storerooms, freezer and all coolers in the kitchen are maintained to meet HACCP and Life Safety standards to include areas being organized, all products 6 inches off the ground and 18 inches from the ceiling.
• Sweeps and mops the storerooms, freezer and coolers three times per week.
• Ensures that cooler racks and carts are clean and free from food debris and mold.
• Assist with the gathering of items for cooks and retail areas for prep.
• Demonstrate knowledge of fire safety to meet State and Joint Commission regulations to include the location of the Ansul fire system, correct storage of fire extinguishers and how to report a fire.
• Participate in the inventory process by assisting the Chefs with counting and recording of food, chemical and paper supplies.
• Demonstrate knowledge of safe chemical usage by identifying the location of Safety Data Sheets (SDS), correct Personal Protective Equipment (PPE) and the usage of PPE
• Complete other duties as assigned by the Food and Nutrition Management team.
• Demonstrate knowledge of the HACCP program to include the temperature danger zone, labeling and dating, and sanitation.
• Gather and deliver floor stocks and requisitions to outpatient areas as needed.
• All roles must demonstrate GBMC Values:
• Respect
• I will treat everyone with courtesy. I will foster a healing environment.
• Treats others with fairness, kindness, and respect for personal dignity and privacy
• Listens and responds appropriately to others' needs, feelings, and capabilities
• Excellence
• I will strive for superior performance in every aspect of my work. I will recognize and celebrate the accomplishments of others.
• Meets and/or exceeds customer expectations
• Actively pursues learning and self-development
• Pays attention to detail; follows through
• Accountability
• I will be professional in the way I act, look and speak. I will take ownership to solve problems.
• Sets a positive, professional example for others
• Takes ownership of problems and does what is needed to solve them
• Appropriately plans and utilizes required resources for various job duties
• Reports to work regularly and on time
• Teamwork
• I will be engaged and collaborative. I will keep people informed.
• Works cooperatively and collaboratively with others for the success of the team
• Addresses and resolves conflict in a positive way
• Seeks out the ideas of others to reach the best solutions
• Acknowledges and celebrates the contribution of others
• Ethical Behavior
• I will always act with honesty and integrity. I will protect the patient.
• Demonstrates honesty, integrity and good judgment
• Respects the cultural, psychosocial, and spiritual needs of patients/families/coworkers
• Results
• I will set goals and measure outcomes that support organizational goals. I will give and accept help to achieve goals.
• Embraces change and improvement in the work environment
• Continuously seeks to improve the quality of products/services
• Displays flexibility in dealing with new situations or obstacles
• Achieves results on time by focusing on priorities and manages time efficiently
• Pay Range
• $15.00 - $20.00 Final salary offer will be based on the candidate's qualifications, education, experience and alignment with our organizational needs.
• Equal Employment Opportunity

Benefits

Additional Information

Under general supervision, receives delivers and inventories dietary supplies. Education: High School, GED, or equivalent work experience. Licensures/Certifications: N/A

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