POSITION SUMMARY

The Ration Clerk is responsible for receiving, storing, and issuing subsistence to high volume military dining facilities.

Note, jobs are subject to modification in the Company's discretion and, accordingly, the below list of Essential and Other job functions is intended to be representative of the major requirements of the job but is not all-inclusive. These requirements may be changed from time to time.

ESSENTIAL FUNCTIONS

The essential functions of the job include, but are not limited to:

1. Requisitioning, receiving, storing, and issuing equipment, materials, and supplies for use in the dining facility. Storing subsistence in designated areas and ensuring that the oldest stock items are used first.

1. Maintaining stock records and inventory levels to ensure sufficient supplies on hand, including establishing consumption data for the facility to make necessary replenishment requests.

1. Examining stock before acceptance or issue to verify correct quality and quantity.

1. Performing inventory of storage areas to ensure quality and quantity of product, to ensure that quantity meets dining facility needs, and to assist in replenishment of merchandise.
2. Routinely lifting and carrying products weighing up to 50 pounds (see Physical Analysis below).
3. Maintaining cleanliness of all areas of responsibility, including defrosting and cleaning of refrigerators and freezers.

1. Obtaining, understanding, and processing all paperwork in connection with receipt of product and other duties, including maintaining stock record cards in accordance with Army directives and completing the Cook's worksheet for posting of total issues to kitchen.

1. Transferring products from vendor to storage areas using carts or other equipment. Properly storing and rotating product and ensuring freshness of product.
2. Maintaining a valid driver's license and acceptable driving record.

1. Placing identification tags on product as needed.

1. Communicating effectively with other staff members and with dining facility patrons.

1. Providing on-the-job training for other ration clerks as necessary.

1. Complying with all applicable rules and regulations applicable to food services, including AR 30-22, TB MED 530, and the Company's contract with the Government.

OTHER FUNCTIONS

Reporting problems such as mechanical, supply shortages, etc. to dining facility manager. Performing preventative maintenance of equipment and machines as required to ensure proper operation. Ensuring that equipment and machines are turned off if not in use. Other functions as assigned by the Dining Facility Manager and/or as necessary to perform job.

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