Maintenance Receiver

Job Classification

Maintenance Receiver, Work Unit Statler Commissary

About the Role

Primary responsibility is to maintain well-stocked food items by receiving product and transporting to proper areas within the unit. Job Assignments include Receiving, stocking, dating, and proper rotation of product. Some janitorial maintenance and general dish room duties, equipment operation and maintenance as assigned. Transport items within different areas of the units on campus. Some food prep and customer service as needed. Must work consistently and productively during entire shift. General cleaning, other food service duties, and projects as requested by management.

Responsibilities

• Receiving, stocking, dating, and proper rotation of product.
• Some janitorial maintenance and general dish room duties, equipment operation and maintenance as assigned.
• Transport items within different areas of the units on campus.
• Some food prep and customer service as needed.
• Must work consistently and productively during entire shift.
• General cleaning, other food service duties, and projects as requested by management.

Requirements

• Minimum 1 year experience as a receiver, and general janitorial experience preferred.
• Must be able to work quickly and efficiently in a high-volume operation.
• Have good communication and customer service skills.
• Basic math skills required for counting boxes and reconciling invoices.
• Must be detail oriented to ensure products are being delivered and then transported to different areas properly.
• Must be able to prioritize work and execute tasks with speed, efficiency, and accuracy, in a high-volume environment.
• Ability to work independently and part of a team to fulfill customer orders.
• Must demonstrate excellent customer service.
• Must be able to speak, read, and write English, and have accurate math skills.
• Maintain professional appearance, demeanor, and hygiene.
• Must have reliable transportation and attendance.

Work Environment

The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery surfaces. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, noise as well as extreme temperatures in coolers and freezers. Work may take place in a refrigerated and temperature controlled environment.

Physical and Mental Demands

• The position is very active and the employee must be able to stand and walk for a minimum of 8 hours.
• The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out.
• While performing the duties of the job, the employee is regularly required to talk and hear.
• The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
• The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc.
• The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision.
• The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs.

Licenses and Certifications

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.