Ration Clerk

Southern Foodservice Management, a national contract food service company, is looking to hire a Ration Clerk for our Fort Campbell location in Kentucky.

About the role

• Receive rations from prime vendors (Prime, Produce, Milk, Bread, etc.)
• Inspect all products for quality and quantity
• Maintain inventory control at all stages of the ration clerk chain of custody (Receiving, Storage, Distribution and Restock) through proper handling methods and accurate record keeping
• Ensure HACCP and other Food Safety Standard Program compliance in receiving and ration areas
• Issue correct rations to cooks based on Kitchen Requisition Reports from AFMIS
• Store leftover food rations according to proper storage and food safety methods
• Conduct physical inventories at periodic intervals (daily, weekly, monthly, semi‑annually)
• Ensure security of inventory by proper locking procedures and key control
• Ensure all items in storage are properly labeled and stored according to Food Code and HACCP standards

Culture

• Exhibit a positive, friendly and respectful attitude towards guests and other team members
• Arrive to work on time and in correct uniform (clean shoes, clean and pressed black pants and shirt, apron, name tag, and a smile)
• Understand job duties and responsibilities, with an eagerness to learn more and develop new skills
• Promote a fun and efficient work environment, focusing on guest satisfaction

Responsibilities

• Perform daily physical inventory of all high‑dollar items
• Sweep and mop refrigerators and freezer every day
• Cull vegetables and onions
• Rotate perishables and nonperishable food items daily using first‑in/first‑out method (except for bread)
• Ensure temperature charts are updated; if temperature is out of range, call emergency work order ASAP
• Ensure back dock is clean and free of debris and safety chain is in place
• Pull meat items for next day’s menu 72 hours prior to projected meal; label each item with pounds pulled, meal to be used for, date and time to be used by, and type of meat
• On ration days, ensure the truck is unloaded and subsistence is placed in proper storage area quickly; label all subsistence with date received into the dining facility
• Rotate new stock to the back and bring old stock forward
• Keep the meat thaw box clean and neatly organized daily; replace bloody pans with fresh, dry, clean ones
• Make every effort to cut down on potentially hazardous food waste
• Ensure no subsistence leaves the dining facility without prior approval of the Dining Facility Manager
• Ensure all refrigerators and freezers remain locked; only the ration person may enter unless approved by the Dining Facility Manager or ration room NCOIC

Requirements

• Strength: Lift up to 50 lbs
• Posture: Standing and walking 90%, sitting 20%
• Movement of objects: Frequent
• Heavy lifting, heavy carrying, pushing, pulling: Frequent
• Climbing or balancing: Occasional
• Stooping: Occasional
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature variation: Frequent