Nutrition Storeroom Associate

Nutrition Services 
Part Time 
AM Shift 
5am-3pm

Sign-On Bonus: 1,500.00 

Consistently named best hospital, Lexington Medical Center dedicates itself to providing quality health services that meet the needs of its communities. Ranked #2 in the state and #1 in the Columbia metro area by U.S. News & World Report, Lexington Medical Center is the only hospital named one of the Best Places to Work in South Carolina.

The 607-bed teaching hospital anchors a health care network that includes five community medical centers and employs more than 8,000 health care professionals. The network includes a cardiovascular program recognized by the American College of Cardiology as South Carolina’s first HeartCARE CenterTM and an accredited Cancer Center of Excellence affiliated with MUSC Hollings Cancer Center for research and education. The network also features an occupational health center, the largest skilled nursing facility in the Carolinas, an Alzheimer’s care center and nearly 80 physician practices.  Its postgraduate medical education programs include family medicine and transitional year residencies. 

Job Summary

Under the direction of the Executive Chef, coordinates Recipes, Prep Sheets, and Product Sheets, Leftover Log Sheets using basic inventory principles and service activities relating to quality recipe preparation, inventory, purchases, food cost and storage of perishable food and non-food items. Primary responsibility is to ensure there is adequate quality product to support recipes, menus and catering functions while following cost containment measures, minimizing overages and waste. Receives and stores all Nutrition Services orders to include food, paper and chemicals for the South Tower and Galley Kitchen areas. Assists with all inventories and placing orders for the Nutrition department.

Minimum Qualifications

Minimum Education: High School Diploma or Equivalent
Minimum Years of Experience: 1 Year of experience in hospital or institutional cooking in large quantities
Substitutable Education & Experience: None.
Required Certifications/Licensure: None.
Required Training: Knowledge of computers and must be proficient with Microsoft Office (Excel, Word, and Outlook);
Exhibit excellent oral and written communication skills, as well as able follow instructions as presented;
Able to exercise basic understanding of  menu orders, par levels, pack sizes., etc. and have responsibility for these items;
Prior procurement experience with ordering, inventory, purchasing, etc.;
Previous responsibility and careful guidance with food service experience related to requisitioning/ordering/production;
Demonstrated working knowledge of general mathematical computations including liquid and weight measurements related to recipes;
Understands DHEC Regulations;
Demonstrated physical dexterity.

Essential Functions

• Assist, in part, storeroom personnel with Nutrition Service’s food orders and stocking of product. Stores all food, paper and chemical items delivered, and assists with dating and rotating all food items.
• Conducts weekly physical inventory (on hand) of all food, paper, and chemical items totaling in excess of average weekly inventory of $50,000.
• Accepts and demonstrates responsibility and accountability for adherence to recipes, maintaining a firm commitment to the needs of management’s direction and hospital resources.
• Communicates with order inventory clerk and storeroom personnel on all items needed for recipe adherence including special items and catered functions. Communicates issues or concerns with Chef.
• Maintains sanitation of storeroom, coolers, and freezers.
• Maintains time and temperature sheets for delivered products.
• Ensures all products are accounted for by ensuring communicating timely with the Inventory Clerk (e.g., all items are ordered, received and on hand in a timely manner).
• Pulls appropriate amounts of meat from freezer for cooks in advance of date needed.

Duties & Responsibilities

• Works closely with Executive Chef and Production Supervisor to coordinate necessary items for menus and setting requisition par levels for inventory items for proper distribution to all areas.
• Prints accurate recipes, measuring and some prepping for production.  Prepares prep sheets.
• Monitors product utilization and identifies opportunities for cost containment and waste control.
• Occasionally performs in the capacity of Food Services Cook by preparing food accurately, in the correct quantity, quality (taste, temperature, etc) and at the specification of modified diet restrictions.
• Checks in all deliveries for Nutrition Services Department or accuracy, noting shorta