Stock Control Clerk

About the Role

Tufts Dining is a self-operated, mission-driven organization serving the Medford/Somerville and SMFA/Fenway campuses. We provide high-quality, contemporary, and inclusive dining and hospitality services to a diverse community of more than 10,000 students, faculty, staff, and guests. Our program includes two residential dining centers, seven retail venues, a central production kitchen, and a robust catering program. We are committed to culinary excellence, cultural diversity, sustainability, and fiscal responsibility. Our menus reflect the lived experiences and dietary needs of our community, and our operations are grounded in innovation, collaboration, and service excellence.

This is an academic year position with the following schedule: Monday - Thursday: 6:30 AM - 5:00 PM. Friday - Sunday off. Residential dining centers and catering are open 7 days a week, and working weekends and evenings will be expected.

Responsibilities

• Manage the receipt, storage, security, distribution, and inventory control of food, beverages, supplies, and equipment within a dining facility.
• Ensure all products are accurately received, inspected, documented, stored, and rotated in accordance with established receiving procedures, FIFO inventory practices, food safety standards, and departmental guidelines.
• Maintain receiving docks, storage areas, refrigerators, freezers, delivery vehicles, and related workspaces in a clean, organized, safe, and sanitary condition.
• Stock shelves and service areas, prepare and transport products to production and service locations, and open and stock operational areas.
• Conduct general cleaning activities, perform minor equipment maintenance, and support ware washing and floor care functions as needed.
• Safeguard inventory, including high-value and high-risk products such as fresh meats and alcoholic beverages.
• Maintain accurate receiving and inventory records and participate in weekly physical inventories.
• Operate delivery vehicles and make deliveries to dining locations and catering customers as assigned.
• Serve as a role model for student employees and provide direction to Receivers, Drivers, Delivery Workers, General Workers, and temporary staff on receiving, storage, inventory accountability, sanitation, safety, and product handling.
• Act as the dock safety steward, supporting management in maintaining a safe and secure work environment through safety inspections, training, reporting, and correction of minor safety concerns.
• Perform all duties in accordance with food service sanitation standards, safe food handling practices, workplace safety requirements, and departmental policies.
• Perform additional food service-related duties as assigned to support operational needs.

Requirements

• High school diploma or equivalent required.
• Minimum of five (5) years of experience in a high-volume, fast-paced food service, receiving, warehouse, inventory control, or related operation.
• Valid Massachusetts driver's license with an acceptable driving record and the ability to meet University vehicle authorization requirements.
• Demonstrated ability to work independently with minimal supervision while maintaining a high level of accuracy, productivity, and accountability.
• Ability to read, understand, and accurately complete receiving documents, purchase orders, invoices, inventory records, and related reports.
• Effective communication with vendors, delivery personnel, managers, and team members regarding deliveries, discrepancies, product quality concerns, and inventory issues.
• Working knowledge of food service terminology, receiving procedures, food service weights and measures, inventory control practices, and basic mathematics.
• Demonstrated ability to follow detailed verbal and written instructions and established operational procedures.
• Strong organizational skills and attention to detail.
• Commitment to providing excellent customer service in a hospitality-focused environment.

Preferred Qualifications

• Prior leadership or lead-worker experience in a food service, receiving, warehouse, or inventory control environment.
• Experience receiving, inspecting, storing, and inventorying food products, beverages, and supplies.
• Experience operating delivery vehicles and making food or supply deliveries.
• Hospitality, customer service, or customer-facing experience.
• Knowledge of food service sanitation, food safety, and HACCP principles, particularly as they relate to receiving, storage, and inventory management.
• Experience conducting physical inventories and maintaining inventory records.
• Experience training, mentoring, or directing student employees or other staff.

Pay

$28.91 per hour.

Schedule

• Monday - Thursday: 6:30 AM - 5:00 PM
• Friday - Sunday: Off