Job Description:

Position Summary:

The Purchasing Clerk will work closely with the Manager of Purchasing and Receiving and Chefs on supply purchasing and inventory to ensure that our supply line stays consistent in providing service for the Culinary and Nutrition Department.  The purchasing clerk will also be responsible for storing and issuing food supplies and products to applicable areas of the facility.

Position Responsibilities:

•  Place daily orders with approved suppliers

• Receive supplies and packages, count to ensure accuracy, deliver items to the proper locations, and maintain the proper PAR levels.

• Also, oversee receiving staff performing these responsibilities to ensure accuracy and awareness of PAR levels.

• Check vendor packing slips and invoices for discrepancies compared to the order price.

• When receiving food, inspect all containers, covers, crates, cans, etc., to determine that they are in good condition as received.

• Label and date all perishable foods received.

• After receiving food and supplies, store them in their appropriate environment as soon as possible according to established processes or as directed.

• Perishable foods should be stored first to preserve their quality.  Arrange food systematically according to the commodity.  Always practice FIFO when storing all foods

• Maintain Temps logs

• Process invoices promptly by logging them into the purchasing spreadsheet and sending them to fiscal services

•  Maintain the storerooms, refrigerators, and freezers in a clean, sanitary condition. Clean them daily if necessary.

• Move racks, sweep, and mop the entire storeroom.

• Support the Executive Chef in organizing and counting product inventory.

• Responsible for doing a weekly pull list for the executive chef

• Assist the Manager in establishing and maintaining ordering and inventory systems, as well as count monthly inventory

• Contribute to the efficient and productive operation of the department.

• Exhibit timely completion of assignments with minimal assistance and appropriate follow-up.

• Exercise initiative, seeking additional tasks and projects from the supervisor and Executive Chef

• Accept assignments readily.

• Recognize problems independently and work toward improving systems and procedures.

• Perform additional related duties as required or as directed.

Core Competencies:

• Promote effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times.

•   Identify interpersonal conflicts and resolve them constructively.

• Display patience and tact when dealing with all Center employees.

• Positively present the department to visitors, patients, and staff.

• Consistently maintain a courteous, pleasant, and supportive attitude toward visitors, patients, and staff.

• Must be able to listen, understand, and follow directions.

• Must be able to communicate effectively with all staff.

• Exemplify professionalism and exhibit values that contribute to the achievement of the mission of the Food Service Department and the Hebrew Rehabilitation Center.

  Qualifications

• High school or College Diploma

• Must have a working knowledge of inventory management concepts and automated inventory management systems

•  1-2 years' experience at an equivalent responsibility level

• Basic Computer Skills

•  Must have an optimistic demeanor

• Excellent oral communication skills

• Able to adapt to changing priorities

• Superb organizational skills. 

• Must be motivated to learn and flexible to change.

•  Knowledge of methods and procedures involved in purchasing, receiving, storing, and disbursing food supplies/products, and supervisory responsibilities.

• Proficiency in record keeping and the use of pertinent computer applications, operation of fax, and copier.

  Physical Requirements

•   Must be able to lift, pull, and push 50 pounds

•   Must be able to stand for long periods of time

•   Frequent bending is involved

•   Exposure to extreme cold/heat

Remote Type:

Salary Range: