Responsible for the receiving, storing and issuing of food, a variety of supplies and equipment. Must identify items (and procedures and practices) that do not meet established standards in all phases of the receiving-storage-issue cycle and make necessary corrections. Required to maintain receipt, storage, issue, and quality control records.   Required to maintain and clean work area.

1. Receives food, supplies and equipment. Checks to insure that items received are the proper quantity and are in good condition. Rejects deliveries that are not correct. Completes receiving documentation and records.
2. Stores food, supplies and equipment in accordance with standard procedures and policy.
3. Issues food, supplies and equipment per requisitions and standard policies and procedures. Completes required records.
4. Delivers food and supplies to areas both inside and outside of Nutritional Services as scheduled or requested.
5. Maintains storerooms, refrigerators, freezers, and other assigned areas in accordance with standard procedures.
6. Assists with other food preparation and service as assigned.
7. Adheres to all DCH Health System and Nutritional Services policies and procedures.
8. May require working variable shifts.

DCH Standards:     

• Maintains performance, patient and employee satisfaction and financial standards as outlined in the performance evaluation.
• Performs compliance requirements as outlined in the Employee Handbook
• Must adhere to the DCH Behavioral Standards including creating positive relationships with patients/families, coworkers, colleagues and with self.
• Requires use of electronic mail, time and attendance software, learning management software and intranet.
• Must adhere to all DCH Health System policies and procedures.
• All other duties as assigned.

High School degree or equivalent preferred. Ability to follow oral and written instructions. Ability to operate a computer, but previous experience not required. Previous food service/storeroom experience desirable. ServSave class required with a minimum score of 75%. Must be able to read, write legibly, speak and comprehend English.

WORKING CONDITIONS

Environmental

Work area temperatures often exceed 90 F. Frequent work in freezers/ refrigerators that are below 0 F. Risk of injury from sharp objects, hot and cold surfaces, caustic chemical and moving heavy objects.

Physical

Heavy Work. Extensive standing and walking. Required to push and pull heavy objects. Required to lift objects weighing up to 50 lbs. on a regular basis. On occasion may be required to lift, or assist in lifting items exceeding 50 lbs. Considerable bending, lifting and grasping.

Psychological

Frequent contact with vendors, coworkers and or staff member face-to-face and by phone. Must have the ability to clearly and coherently communicate with coworkers, employees from other department and deliveryman of all ages.

Physical presence onsite is essential. Hearing and vision must be normal or corrected to within normal range. Able to perform the duties with or without reasonable accommodation.