Job Description

Level: Experienced
Job Location: Dilkon Medical Center - Dilkon, AZ 86047
Position Type: Full-TimeEducation
Level: High School Diploma
Travel Percentage: Occasionally
Job Shift: AnyUnder the general supervision of the Assistant Food Service Manager, the Inventory Clerk assists in developing and implementing inventory control systems and practices. Overseeing the receipt and safe storage of deliveries and shipments. Coordinating supplies storage, monitoring food distributor processes to ensure efficiency, and conducting inventory audits to ensure accuracy. Upholds the principles of WIHCC’s Vision, Mission, and Value Statements. Maintains confidentiality of all privileged information at all times.
This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

Essential Duties & Responsibilities:
- Maintains regular attendance and punctuality.
- Adheres to patient food productions and meal serve schedules.
- Ensures all WIHCC and Hospital Accreditation agency and other regulatory requirements governing the food service department are met; USDA, OEH, FDA, UNSDS.
- Produces inventory reports and daily stock levels.
- Trains food service staff on effective inventory techniques, cleaning and sanitizing food storages areas.
- Resolves issues regarding shipping orders. Forecasting future inventory requirements.
- Works with food service staff and other departments on patient care services and cafeteria meal production logistics and processes.
- Applies food service storage principles for proper storage of foods and supplies.
- Works closely with the Food Service Staff, Food Service Management, Health Technicians, and Clinical Dietitians to accomplish the goals and objectives of the department.
- Follows instructions using policy and procedures, and using good judgment in prioritizing food, non-food, chemicals and small food service small wares.
- Receives food items and/or supplies and places them in designated areas following temperature requirements and food spoilage guidelines for the purpose of ensuring availability of items required for meeting projected menu requirements.
- Documents time and temperature for all food storage areas, including monthly reports.
- Takes monthly inventory, extends the inventory and keeps accurate records.
- Maintains data/documentation required for the Hospital Accreditation, Infection Control, Office of Environmental Health, I-Star and assists with data collections, as needed.
- Initiates and submit work orders as problems are identified with food service equipment, food services area and utilities.
- Orders, receives and checks food deliveries using proper procedures as required by the department.
- Communicates clearly with Vendor representatives, maintaining good relationships with food distributors.
- Keeps storeroom and walk-ins clean and organized.
- Maintains proficiency in inventory control through use of all related Inventory Software including receiving, warehouse inventory handling (put-away, picks, and movements) item card setup, lot tracking, item transfers, physical inventory and item journals.
- Enters data into various statistical spreadsheets and reports.
- Returns items not meeting specifications from vendors.
- Uses HACCP (Hazard Analysis Critical Control Points) protocols and ensures the proper rotation of food products (FIFO- First-In First-Out method).
- Effectively communicates with Operations (Food Service Staff, Assistant Manager, Manager and Director of department) to ensure a comprehensive understanding of all inventory movement (receiving, sorting, distribution, internal transfers, etc.).
- Understands the personal responsibility to follow all safety policies, health rules, programs, procedures, reports all unsafe acts, environment or behaviors immediately and always reports safety issues, incidents or accidents immediately.
- Prints off order guides and inventory list weekly; inpatient care supplements, nourishments.
- Compiles daily, weekly and monthly supply orders for each vendor.
- Inputs supply orders using food distributor’s software.
- Properly allocates invoices to department Administrative Assistant.
- Manages FIFO (First-In First-Out) process, through lot expiration process. Checks dates on all food items in kitchen ensuring the prevention of expired items.
- Tracks inventory levels and work with other departments to control the distribution of product on a timely basis.
- Assists in verifying food safety standards insuring all are met for products and packaging materials through visual inspection, product handling and temperature monitoring when applicable. Completes and performs follow-through on activities and documentation when necessary.
- Compiles all essential reports relating to inventory control and budget fulfillment.
- Helps establish and control aspects of food cost with relation to ordering and inventory of all stored items in Nutrition and Food Services Department as advised by Nutrition and Food Services Assistant Manager and Director.
- Upholds all principles of confidentiality and patient care to the fullest extent.
- Adheres to all professional and ethical behavior standards of the healthcare industry.
- Adheres to WIHCCs Personnel Policies and Procedures, departmental policies, rules, and regulations.
- Interacts in an honest, trustworthy and dependable manner with patients, employees, visitors, and vendors.
- Possesses cultural awareness and sensitivity.
- Maintains compliance with all Human Resources requirements.
- Performs other duties as assigned.

QualificationsMinimum

Qualifications:
High School Graduated or GED required. Experience in managing health care food service supply inventory. Current Food Handler’s permit required. Bilingual skills in English and Navajo language preferred. Must maintain a valid unrestricted and insurable driver’s license. Must successfully pass a background investigation and maintain suitable requirements for a Child Care position. This position is considered as a Child Care position, which requires a satisfactory background check investigation and is subject to the requirements of the Indian Child Protection and Family Violence Prevention Act, as amended (henceforth referred as the ICPFVP Act).
Knowledge, Skills, Ability
- Knowledge of cleaning, sanitation, infection control requirements.
- Knowledge of basic food handling principles.
- Knowledge of basic food storage methods.
- Knowledge of coordinating food preparation, cooking and serving meals.
- Knowledge of food seasoning, texture, cooking time & temperature.
- Knowledge of food preparation and service of regular routine standardized recipes.
- Knowledge of strong work ethics in the workplace.
- Knowledge of basic application of confidentiality.
- Knowledge of duties and responsibilities of the position.
- Knowledge of basic computer skills, e.g. Outlook, Word, Excel, PowerPoint.
- Knowledge of personal hygiene standards.
- Ability to be dependable in attendance and job performance.
- Ability to perform basic food service math using measuring containers and weight scales.
- Ability to substitute ingredients when shortage occur.
- Ability to operate kitchen equipment.
- Ability to accept and learn from feedback.
- Ability to effectively communicate both in written and verbal.
- Ability to provide exemplary customer service at all times.
- Ability to interact positively with others and possess great interpersonal skills.
- Ability to multitask and perform well under pressure.
- Ability to have self-confidence.
- Ability to be a great team player.
- Ability to accept and learn from supervisor/peer critique.
- Ability to be flexible and adaptable to the changing needs of the organization.
Physical Demands:
While performing the duties of this job, the employee regularly is required to walk; sit; use hands and fingers, handle, or feel; reach with hands and arms; and talk or hear.  The employee frequently is required to stand; climb or balance; and stoop, kneel, crouch, or crawl.  The employee frequently is required to taste or smell.  The employee must occasionally lift and/or move up to 50 pounds.

Work Environment:
Work is performed in a kitchen setting or outdoor work environment with a moderate noise level. Work environment may involve exposure to physical risks, such as blood borne pathogens and operating dangerous equipment or working with chemicals, hot liquids, sharp cutting blades, hot and cold working surfaces, extreme temperature changes, humidity, slippery floors, and enclosed areas. Evening and/or weekend work may be required. Extended hours and irregular shifts may be required.