High school diploma and one (1) year experience as a Stock Clerk in a nutrition program.
GENERAL STATEMENT OF DUTIES: Performs routine duties related to meal preparation including but not limited to, stocking inventory and coordinating the activities of stock clerks; works under the supervision of the Kitchen Manager; performs related duties as required.
STATEMENT OF TASKS:
Maintains food service supplies in line with federal, state and local guidelines as stated in departmental documents;
Maintains and assures daily meals counts are accurate for hot and cold prep lines for maximum distribution;
Serves as team leader over hot and cold prep line;
Maintains kitchen areas in a clean and safe condition in accordance with established guidelines;
Assures that stock clerks are properly trained following applicable guidelines and are completing assignments as given;
Assists in wrapping and packaging meals for distribution to food sites and mobile meal clients.
REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:
Knowledge of food handling and preparation;
Ability to handle food stuffs in prescribed sanitary manner;
Ability to communicate and follow directions both orally and in writing;
Ability to write legibly;
Ability to lift 50 pounds;
Ability to work with a diverse group of people;
Ability to follow written and oral directions;
Ability to maintain good interpersonal relationships;
Ability to attend work regularly and work under stressful conditions.