Job Title:

Storeroom Clerk Location:

NCO Academy Dining Facility, Bldg. 6056 Schofield Barracks Hawaii

Salary:

$23.55 Hourly Reports to: Project Manager / QC Manager

Basic Qualifications:

Ability to use automated food inventory systems for status,

ordering and controlling subsistence and supplies, must be able to drive and deliver

Class I and supplies

Experience:

Demonstrated history of related food service inventory control system

preferably with a major institution or the military is desired. (Specific experience

requirements may vary with each contract.)

General Responsibilities:

The principal responsibility of the rations clerk is to ensure

the proper amount of subsistence and supplies are in stock. Additional responsibilities

include receiving and rotating subsistence in accordance with the daily, weekly, and

monthly plans. Ensure ordering and receipting, of food and supplies are in

compliance with the contract requirements.

Specific Responsibilities:

Orders foods and supplies as directed by Dining

Facility Manager, or the Project Manager. Uses AFMIS or the equivalent electronic

software to prepare vendor orders or reports. Maintain a daily inventory of all

accountable items, and monthly inventory of all subsistence. Receive and inventory all

subsistence items as they are off-loaded and inspect for quality. Date mark items, and

discard all cardboard containers. Complete kitchen requisitions forms in AFMIS or

equivalent. Ensure that frozen meat needed for the next day menu properly thawed,

and that all other food products are available. Ensure that FIFO system is used with all

subsistence. Clean walk-in freezers and refrigerators as required. Ensure that all tasks

are conducted in accordance with the contract SOP. Perform other task as assigned by

Project Manager / QC Manager.

Additional Responsibilities:

Comply with all HACCP standards. Perform other tasks

as assigned by Project Manager/ QC Manager. Adhere to the BCI rules and regulations

as set forth in the employee handbook. #

IndeedBasic Qualifications:

Ability to use automated food inventory systems for status,

ordering and controlling subsistence and supplies, must be able to drive and deliver

Class I and supplies

Experience:

Demonstrated history of related food service inventory control system

preferably with a major institution or the military is desired. (Specific experience

requirements may vary with each contract.)

General Responsibilities:

The principal responsibility of the rations clerk is to ensure

the proper amount of subsistence and supplies are in stock. Additional responsibilities

include receiving and rotating subsistence in accordance with the daily, weekly, and

monthly plans. Ensure ordering and receipting, of food and supplies are in

compliance with the contract requirements.

Specific Responsibilities:

Orders foods and supplies as directed by Dining

Facility Manager, or the Project Manager. Uses AFMIS or the equivalent electronic

software to prepare vendor orders or reports. Maintain a daily inventory of all

accountable items, and monthly inventory of all subsistence. Receive and inventory all

subsistence items as they are off-loaded and inspect for quality. Date mark items, and

discard all cardboard containers. Complete kitchen requisitions forms in AFMIS or

equivalent. Ensure that frozen meat needed for the next day menu properly thawed,

and that all other food products are available. Ensure that FIFO system is used with all

subsistence. Clean walk-in freezers and refrigerators as required. Ensure that all tasks

are conducted in accordance with the contract SOP. Perform other task as assigned by

Project Manager / QC Manager.

Additional Responsibilities:

Comply with all HACCP standards. Perform other tasks

as assigned by Project Manager/ QC Manager. Adhere to the BCI rules and regulations

as set forth in the employee handbook.