Kitchen Assistant (Part Time Receiver)

Position Type: Staff Part-time

Hours per week: 24   

Weeks per year: 33

Work Schedule: Tuesday, Friday & Saturday (6:00am-2:00pm) 

Department Summary & Job Purpose:

Looking to join a team of highly effective and dynamic hospitality professionals? Join Dining Services where we deliver an exceptional hospitality experience for students, faculty and staff. Work in an environment where hard work, professional growth and learning are valued.

Core Job Duties and Responsibilities: 

• In absents of full time driver, fills in if needed.
• Receives all in-coming orders according to proper receiving procedures.
• Checks invoices of incoming stock against order received Puts product away in respective designated locations in a timely manner
• Review transfer requests from previous night with Production Manager Review and communicate with Production Manager any shorts that were called in or that will not be covered by the next day transfers or deliveries
• Organize storage area, walk in & freezer Receive incoming orders: Take note of any low, out of stock or excessive items
• Check needs and orders in FoodPro to determine if any low or missing product.
• Communicate with Production Manager any immediate needs.
• Gather and pull product for thaws and pre-production
• Issue Stock that is above the needs that were forecasted, verity any shorts it may lead to and notify
• Production Manager. Maintains clean and organized storage & receiving area Modify deliveries in FoodPro with approval.
• Data entry – input invoices with approval. Responsible for assisting in inventory on weekly basis as directed by Production Manager
• Must be able to work with others, including students, as well as work alone without supervision.
• Assists in training student workers where needed.
• Other duties as assigned by Production Manager 

Qualifications: 

• Must have good communication skills, both written and orally, with a sound understanding of the English language.
• Must possess basic computer skills
• Must be able to pass a physical examination without restrictions.
• Must be able to lift/move an average of 50 pounds without restrictions.
• Willingness to participate in a Serv Safe class to obtain Food Protection Manager Certification is required.
• Must be cooperative and willing to work with others.

• Must be neat in appearance and work habits, and must comply with safety and sanitation regulations as prescribed by law.
• Must comply with proper dress code as designated by Department.

Preferred Qualifications:

• Familiarity with Food Management System preferred

License/Certifications:

• ServSafe

Compliance Requirements: 

Physical Demands: 

• Routinely lifts/moves an average of 50-70 pounds. May occasionally lift 100 pounds.
• Lifting: 50% or more time at work (requires bending and twisting).
• Must know proper lifting procedures.
• Ability to carry product a distance.
• Ability to lift 40-pound cases of product to a height of 7 feet and pull same cases from 7 feet.
• Able to work in a sub zero Fahrenheit freezer for an hour or more at a time.
• Overhead lifting: 10% or more.
• Storing or removing product or equipment from shelves.
• Routinely on your feet throughout an 8 hour shift (often working alone during part of shift).
• Requires lots of walking throughout warehouse and in campus buildings with stairs
• Warehouse floor surface is concrete and is non-giving.
• Walking up and down stairs when retrieving product from storerooms, entering, and exiting the building.

Working Conditions: 

• Works around slippery surfaces due to spills, dropped foods, and machine chemical spills. Potential hazardous areas of concern and exposure to equipment – uses or works near all of the following to receive orders, select products for transfers and to move deliveries by any of the following. Forklift, Powerjack walkie lift, Dock Plates, Truck gates, carts and ladders.
• Works around upright racks with wooden pallets that can be broken with exposed nails and sharp wooden shards
• Works around slippery surfaces due to spills, dropped foods, trips to dish room and pot sink to get equipment cleaned.
• Potential hazardous areas of concern and exposure to equipment – uses or works near all of the following to prepare and serve food:
• Fryolators, Grills, Ovens, Steamers, Wok Inductions, Knives, Slicing equipment, Heavy and large pots, pans
• Sharp edges from open cans, and Works aroun