Central Processing Clerk

Essential Job Functions

• Perform quality work within deadlines with or without direct supervision.
• Interact professionally with other employees, guests and suppliers.
• Work effectively as a team contributor on all assignments.
• Work independently while understanding the necessity for communicating and coordinating work efforts within the team.
• Understand the expectations of all timelines for food production.
• Preparation / Sanitation / Packaging:
• Adhere to the established expectation related to weight / overall presentation.
• Adhere to Redner’s philosophy, culture and commitment to quality food and service.
• Ensure all products are of high quality, and are consistent with Redner’s Central Cutting Facility Great Expectations & Culinary Standards.
• Makes sure all product processing waste is disposed of properly.
• Control freshness by coding and rotating all prepared products and remove out-of-code product on a daily basis.
• Communicate temperature failure of cases and storage areas to manager in charge.
• Communicate with the Manager when orders are needed.
• Absorb and unload merchandise and transport stock to storage areas.
• Maintain a neat and clean work environment by following the regular cleaning and sanitation program in compliance with store, local, and state health regulations.
• Follow the “clean as you go” program to ensure a clean, sanitary environment at all times.
• Observe policies and procedures established for the department.
• To assist with the maintenance and sanitation upkeep of all equipment.
• Including to but not limited to cleaning and routine maintenance.
• Maintain inventory and supplies and notify the Manager when orders are needed.
• Maintain Safe operating procedures of all processing equipment.
• Maintain daily reporting of Time and Temperature and accurate labeling, dating and rotating of all food products.
• Follow and enforce all company policies and procedures as stated in the Employee Handbook.
• To assist in other areas of the Central Cutting Facility as needed.

Minimum Knowledge, Skills And Ability Required

• Must be able to perform duties in a cold room of 38F.
• Regularly lift and/or move up to 40 pounds (80% of the time) and occasionally lift up to 50 pounds (20% of the time).
• Push and Pull carts weighing up to 100 pounds.
• Must consistently utilize all Personal Protective Equipment per Bon Appétit guidelines.
• Must wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
• Must be able to stand for long periods of time.
• Must have strong communication skills for dealing with guests and other employees.
• Must have basic math skills for weighing and pricing products.