Storekeeper - Dietary (FR)

Description
Job Description

Receives food and supplies, stores products and takes inventory. Maintains storeroom and refrigerators. Performs duties such as dishwashing, patient tray delivery, tray assemble, cleaning and food preparation.

Job Responsibility

• * Receives food and supplies ordered by the Food and Nutrition Department.
  
  
  
  • Checks orders against vendor invoice.Verifies completeness of order.
  
  
  • Checks quality of products and returns unacceptable items.
  
  
  • Reports shortages, discrepancies, or problems to Secretary or Supervisor.
  
  
  • Returns incorrect orders.
  
  
  • Records temperatures of incoming items, as assigned.
  
  


• * Stores items in designated storage areas.
  
  
  
  • Labels and dates all incoming orders.
  
  
  • Selects foods to be stored on a priority basis, according to perishability.
  
  
  • Dates and stores items in proper refrigerators, freezers or dry storage according to classification.Stores meats appropriately.
  
  
  • Keeps all stock rotated, neat, orderly and in the appropriate place.
  
  
  • Puts items away in a timely fashion.
  
  
  • Locks storerooms whenever leaving area.
  
  
  • Stores items 6 inches above the floor and 18 inches below the ceiling.
  
  
  • Issues storeroom goods, as needed.
  
  
  • Reorganizes storage area, as needed.
  
  


• Performs related duties as required.

*ADA Essential Functions

 

Job Qualification

• High School Diploma or equivalent, required.


• Minimum of six (6) months of institutional kitchen experience, required.


• Ability to read and write English. Ability to follow directions.
  
  
  

*Additional Salary Detail


The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future.When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).