Food Service Clerk II

Location: Ashland,Montana,United States

St. Labre Indian Catholic School 

Pretty Eagle Catholic Academy St. Charles Mission School 

Job Description 

Job Title: Food Service Clerk II – St. Labre 

Department: Food Services 

Reports To: Food Services Director 

FLSA Status: Nonexempt – 12 month position 

Salary Grade: 6B ($16.24-$19.09-$21.93)/hour

Location: St. Labre 

Approved Date: 11/15/2019 

SUMMARY 

Works with many spreadsheets, databases, and word processing applications every day. Schedules appointments, gives information to callers, prepares schedules, and otherwise relieves officials of clerical work and minor administrative and business detail by performing the following duties. 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. * Indicates the non-essential duties and responsibilities. Nothing in this job description restricts St. Labre's right to assign or reassign duties and responsibilities to this job at any time. 

1. Meets with Food Service Director daily. 

2. Must become familiar with HACCP Requirements. 

3. Organizes and maintains filing system for all Food Service Department.

4. Keeps an up to date file index on a shared directory in the Food Service Department.

5. Sells meal tickets. 

6. Collects money for bake sales, a la carte sales and employee breakfast cart.

7. Records the daily cash receipts from all sources and assigns the correct account number to prepare the daily deposit to be reviews by the Food Service Director, and takes to the Accounting office daily. 

8. Maintains an up to date budget tracking file on the shared directory. 

9. Works with the Food Service Director to compare the budget report that comes in each month from Accounting. 

10. Reconciles cash and checks with tape from cash register, has second person count money. 

11. Determines the unit costs of all supplies received from all vendors, give a copy to the kitchen staff so they can date and price items. 

12. Enters all information from invoices, statements, or receipts into the inventory database.

13. Alerts Food Service Director to any major price changes or drops. 

14. Breaks down the cost of supplies into the correct expense category. 

15. Submits invoices, statements, and check requests to the Food Service Director for review and approval. 

16. Works with vendor accounting offices to resolve any discrepancies in statements or invoices. 

17. Checks in supply trucks by comparing products being delivered against order and invoice, verify product, quantity, quality and condition of all items. Refuses any damaged containers, frozen items that are thawing, produce that is moldy or in poor condition and makes sure any problems are documented on the invoice. 

18. Makes request for credit immediately for any items damaged, short on truck, or refused.

19. Checks that requisitions are complete and approved when they come into the office. Enters all information from requisitions into the database on shared drive and then takes requisition to the kitchen to place on the board, notifies the cooks when a new requisition goes up. 

20. Checks with cooks and bakers daily to gather requisitions that have been completed. Makes sure the cooks name and their time spend preparing or filling the requisition is recorded, and that all supplies are written down with the unit price of each item. Totals all costs for food, Food Service supplies, and labor, enters this information into the database. 

21. Files completed requisitions. 

22. On the last day of each month, takes down and replaces completed forms used for tracking usage of various supplies and those supplies that are deemed out of condition (coffee, condiments, dish room, serving line, each cooler, laundry, Food Service and nonfood supplies). 

23. Ensures that work order forms, first report forms and other frequently used forms are readily available to all Food Service Staff. Helps to complete and send forms to appropriate departments, calls in work orders if needed immediately. Makes Food Service Supervisor and Food Service Director aware of any incident or needed repair. 

24. Helps take physical inventory on the last day of each month, reviews and ensures all inventory forms turned in by Food Service staff are complete. 

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