Title:

• Responsible for the moving, un-stuffing, storage, issuing and safeguarding of all subsistence food items.
• Reports condition of all subsistence items during the receiving, storage and issuing to the Lead Warehouseman/Warehouse Supervisor.  
• Initiates DD Form 1348-1, DOD Single Item Requisition System Document, DD Form 1149, Request Requisition and Invoice/Shipping Document.  Marks identification of subsistence in storage to indicate Date of Pack (DOP) and check inspection Test Date (ITD), placing placards with date of receipt on one or more cases.  
• Prepares discrepancies reports and conducts cyclic inspection schedules for veterinary inspection samples and reports unsatisfactory material report subsistence using DD Form 1608.  
• Ensures perishable subsistence compatibility groups (do not store apples or peas with celery, cabbage or onions and fruits – example: green peppers can taint pineapple; ethylene producing fruits or vegetables – causes rusting in lettuce, carrots become bitter) much as possible.  
• Take storage temperatures of all refrigerated spaces at least twice daily.
• Ensures proper storage procedures in place to preclude spoilage by insects (roaches, flies, weevils and moths), rodents (rats and mice), and birds.  
• Un-stuffs provisions from containers, counts, tallies, re-palletizes and stored.
• Post all issues and receipts to NAVSUP Form 335, Subsistence Ledger.
• Computes subsistence endurance based by using prescribed endurance formulas to establish high and low limits.
• Delivers provisions to Military Sealift Command preposition ships and makes Emergency Breakouts (EBO’s) as required.  
• Stuffs containers (large tubs) with frozen (must be able to work under extreme temperature, - 0-degree Fahrenheit or below for long sustained periods (2 – 3 hours), chill and   dry provisions for delivery to ships.  
• Make breakouts for all authorized accounts that include two (2) galleys, Seamen’s Club, preposition ships and visiting vessels.  
• Performs bi-weekly, monthly, and quarterly inventories.
• Reports any differences between the physical inventory and book inventory to the Warehouse Supervisor. Follows FIFO (First In – First Out) procedures rule of thumb.  
• Mirrors warehouse procedures and sanitation practices in accordance with NAVSUP P-581, Retail Subsistence Management and MIL-STD-904A, Guidelines for Detection, Evaluation, and Prevention of Pest Infestation of Subsistence, and MIL-STD-909, Sanitation Standards for Food Storage Facilities.  
• Ensures Personal Protection Equipment (PPE) – (hard hats, seat belts, full-fall harness, back brace, and safety shoes – zero tolerance – failure to comply with safety directives will result in immediate termination) are worn while performing duties.  
• Pick up provisions from warehouse or other points for delivery to and from galleys.
• Ensures reefer trucks and other vehicles used for delivery and pick-up provisions are kept clean, good working order and washed weekly.  
• Provides all other duties as may be required.

Basic Qualifications

• Thorough knowledge in the posting of items received, issued, inventory control systems (stock levels), and price extending procedures. 
• Proven ability to organize, prioritize, and follow through to completion on multiple tasks, under strict deadlines and changing priorities.
• Must pass overseas medical screening and be in good health.
• Must have a valid and be able to obtain driver’s license with restriction code (at least 2,3) and can operate Forklift Operator.
• Must be able to lift up to 60 lbs.

Preferred Qualifications

JOB SPECIFICATIONS: SPECIAL CERTIFICATIONS OR TRAINING

• Food Sanitation Training Certificate.

EDUCATION:

• Must have a High School diploma or equivalent; An associate college degree, or any equivalent is highly desired.

EXPERIENCE:

• Minimum of two (2) years’ experience in warehousing operations at U.S. Military Installation or equivalent civilian experience.