Pay Rate- $24/hr

REPORTS TO: Dining Unit Manager

SCHEDULE: Monday-Friday 6am-2:30pm

Schedule may vary according to departmental and Academy needs. Essential Personnel* (details in the additional requirements)

Position Purpose

This position supports the production team by promptly receiving, inspecting, and storing food, equipment and supplies. The person will accept, reject, and sign for deliveries under the supervision of the Production manager. Maintain inventory controls and keep storage areas organized.

Must embody the mission of the Dining Services Department: “A Team of Professionals dedicated to providing quality food service with a personal touch.”

Job Responsibilities

• Receive, check, sign and date all incoming supplies for the Dining Services unit, closely check receiving slips to ensure orders are properly counted and weighed against order.
• Prepare all invoices for processing by updating all weight, quantity and price discrepancies onto the receiver work sheet and organize all paperwork in an orderly fashion.
• Notify the Manager of shortages of items needed for operation.
• Properly store and rotate all supplies in appropriate storage areas, maintaining proper ServSafe standards and using the first-in, first-out method (FIFO)
• Transfer food and/or supplies to other units as assigned.
• Pull and prepare supplies for daily production as assigned.
• Assist in placing orders, maintaining complete and accurate inventories of all items, and taking the perpetual and month-end inventory.
• Ensure that sanitary and HACCP procedures are maintained in assigned areas.
• Check temperature gauges of refrigerators and freezers frequently and reports any irregularities to the manager on duty.
• Keep the freezers, refrigerators and storage areas organized for efficient inventory.
• Keep loading dock and other areas neat and clean.

• Practice proper cleaning procedures and observe all MSDS policies/procedures for safety and sanitation.
• Keep all equipment (hand trucks, dollies, etc.) clean and in good working order.
• Perform custodial, dishwashing, production and delivery driver duties as assigned.
• Perform basic maintenance to truck, including gas, oil and tire pressure. Report need for repairs and maintenance problems to Manager immediately. 

Knowledge, Skills and Competencies

• Respect for diversity of identities and experiences, an orientation toward equity and inclusion, and cultural competency in all aspects of Academy life.
• Knowledge of food presentation and the use of appropriate equipment and tools preferred.
• Ability to discuss food ingredients, including allergens, and preparation methods with guests.
• Ability to perform basic math computations.
• Ability to correctly identify food products.
• Must possess knowledge and commit to health and safety procedures with food handling and preparation.
• Practices excellent personal hygiene habits; follows and adheres to uniform standards daily.
• Regular and consistent attendance with the ability to work a flexible schedule including extended hours, weekends, and holidays.
• Ability to function in a fast-paced environment and under short time constraints.
• Must possess excellent guest service and hospitality skills and projects a positive image while interacting with students, faculty, staff and guests.
• Strong interpersonal skills with ability to develop and maintain collegial relationships.
• Excellent communication (written and verbal) skills.
• Demonstrated ability to work with students by building trust and credibility.
• Excellent analytical and problem solving skills as well as a strong customer focus.
• A strict adherence to confidential policies is required.
• Ability to work independently and handle multiple priorities and deadlines simultaneously.

• Possess basic computer skills.

• Willingness and ability to learn additional applications as needed.
• High degree of organizational skills with the ability to be flexible and multi-task with accuracy.
• Ability to follow verbal and written directions, maintain a professional demeanor and restraint at all times, including stressful situations.

Direct/Indirect Reports

None.

Position Requirements

Education

• High school diploma or GED preferred.
• Some college experience helpful.
• ServSafe certification is required. Must be able to obtain certificate within 60 days of hire (attend required class and pass test).

Experience

• Knowledge of food purchasing and distribution desirable.
• Experience with cost controls and other aspects of institutional food service, preferred.
• Experience in an academic institution preferred.
• Experience working with adolescents in an educational setting preferred.

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

1. Physical demands are in excess of those for sedentary work and will require the ability to remain standing for extended periods of time, go up and down flights of steps, lift and push heavy objects as well as stoop, squat, bend, kneel, crouch, and lift.
2. Ability and dexterity to grasp and grip and safely operate commercial kitchen equipment.
3. Ability to lift and transport up to 100lbs without assistance.
4. Ability to work under a range of temperature conditions such as withstanding exposure to extreme heat in the kitchen or extreme cold from freezers.

Additional Requirements

1. Successfully complete a criminal background check (reviewed every 5 years).
2. Clean Driving record (reviewed annually).

* This position is considered “Essential Personnel” in the event that:

• an emergency occurs on the PEA Campus or in the vicinity that would impact PEA;
• inclement weather forces the closing of campus or;
• other emergency events deemed appropriate.

Essential Personnel are required to report to or remain at work if instructed to do so if contacted directly by the supervisor (or his/her designee), the Principal or a member of the Principal’s Staff (Leadership Team).