The Receiving Clerk accepts all purchased products into the Culinary Arts Institute, verifying accuracy of delivery to purchase orders. Maintains storeroom in accordance with standards and rotates stock accordingly. Issues and delivers items to departments in accordance with the requisition. Checks each item on the invoice against the applicable school document, weighing, counting, verifying prices on each item and checking these against specifications to verify accuracy of delivery. Notifies person responsible for ordering merchandise when shipment arrives or if the shipment fails to arrive so that any discrepancies can be resolved. Signs, dates and time stamps all invoices on the respective receiving sheet, ensuring items are correctly identified. Properly stores, rotates and dates all stock so that all items are fresh; involves transportation of heavy goods. Keeps refrigerators, freezers and storeroom organized. Fills requisitions for faculty members and lab classes. Assists in conducting month-end inventories. Monitors and documents cooler and freezer temperatures to avoid spoilage. Involved in some ordering of products. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and students in an attentive, friendly, courteous and service oriented manner. Must be able to multitask and prioritize departmental functions to meet deadlines. Maintain regular attendance in compliance with Salt Lake Community College policies. Maintain high standards of personal appearance and grooming. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Will support tours for guests on campus including but not limited to potential new students, high school class visits, and various kitchen related activities for teambuilding. Knowledge, Skills & Abilities Ability to lift up to 50 pounds Ability to push up to 100 pounds Basic food identification knowledge Solid understanding of safe food handling practices Ability to prioritize, organize and multi-task assigned duties Ability to communicate effectively with a broad range of diverse people, ability, culture, ethnic background, to maintain good working relationships across the College. Ability to work with all groups in a diverse academic, socioeconomic, cultural and ethnic background of community college students, faculty and staff, including those with disabilities. A maximum of 20 hours per week is allocated for this position. Federal Work Study is awarded to SLCC students through the Federal College Work Study program, which requires establishing financial need through the FAFSA application from the Financial Aid Office. If you do not have work study awarded to you, you will not be eligible for work under work study positions.

Minimum Qualifications:

A high school diploma with mathematical emphasis required. The ability to demonstrate knowledge and understanding of safe food handling standards and beverage management. Valid ServSafe certification or Food Handler's certification

Preferred Qualifications:

A minimum of 1 year culinary or baking purchasing/receiving experience.