Dietary Stores Attendant

Responsibilities

• Prepares inventory, requisitions daily supplies and assures proper labeling and storage.
• Receives deliveries, making sure item and amount delivered coincide with what was ordered.
• Labels and dates all deliveries, storing them in proper facilities.
• Incorporates stock rotation as needed.
• Communicates with the Supervisor regarding merchandise reaching expiration date, damaged goods, abundance, and/or shortages.
• Accepts written stock requisitions from various working areas. Recognizes priorities of these requests, thereby making deliveries efficiently and thoroughly.
• Maintains storeroom refrigerators and freezers in a clean, sanitary, and orderly fashion.
• Responsible for inventory of non-perishable/perishable food items.
• Maintains security of storage area, refrigerators, and freezers.
• Monitors the quality of all fresh produce daily and reports spoilage or inferior products to the Supervisor.
• Provides delivery outside the hospital upon request of the Supervisor.
• Helps in meeting Food Service regulations for sanitation and safety. Takes initiative in working with the supervisors in identifying areas in need of improved sanitation.
• Utilizes established procedures to insure safe food handling techniques and prevent bacteria contamination.
• Performs sanitation duties on utensils, refrigerators, transportation carts and food service equipment to ensure a safe work environment.
• Assists the Supervisor with inventory levels to balance high service levels with sound inventory practice.
• May assist with the ordering of items.

Requirements

• ServSafe Food Handler certification issued by the National Restaurant Association must be obtained within 1 year.
• High School Graduate.
• Typically requires 1 year of experience in food service.

Skills

• Basic computer skills in the use of Microsoft Office (Excel, and Word) or similar products.
• Ability to read and understand written and oral communications.
• Ability to effectively communicate (written and verbal), build rapport, and relate to all kinds of people.
• Ability to perform responsibilities in a self-directed environment.

Physical Requirements & Working Conditions

• Operates all equipment necessary to do the job.
• Stands, walks, lifts, squats, bends, twists, and kneels the majority of the workday. Also sits, drives, climbs, and reaches above shoulders throughout the day.
• Must be able to lift, push, and carry various items (bags, boxes, etc.):
  • Lift up to 20 lbs. from floor to overhead.
  • Lift up to 40 lbs. from floor to a maximum 5 feet.
  • Lift and carry up to 40 lbs. at waist height a reasonable distance.
  • Occasionally push/pull 50 to 70 lbs. (dependent on delivery days).
• Working atmosphere contains fumes, odors, and dust/dirt, floor, spices, etc. (Fumes from trucks, dust/dirt from storeroom or cleaning agents).
• Working atmosphere ranges from 0 to 55 degrees.
• May be exposed to hot water, mechanical, electrical and chemical hazards. Protective clothing must be worn as necessary.
• Will be exposed to sharp knives, other sharp cooking utensils, heat from ovens and other hazards in a kitchen environment.