Job Description

Southern Foodservice Management, a national contract food service company, is now looking to hire a Material Handler at our Brooke Army Medical Center location.

• The pay range is $16.84 base pay + $4.93 (Health & Welfare)
• The schedule is rotating between the following shifts: 5:00am-1:30pm / 7:30am-4pm / 9:30am-6pm
• Must be able to pass a Local and Federal Background Check

Job purpose:

To provide the best possible dining experience at BAMC for each and every guest by delivering excellent customer service and quality in every product we offer. On any given day, job duties may vary due to the needs of the operation as directed by your supervisor.

Key responsibilities and accountabilities:

• Unloads food and non-food items from the truck
• Checks quantities received against order, making notes of overages and shortages
• Date stamps stock and places in correct storage location
• Signs for receipt of direct delivery items
• Receives paper requests for food and non-food supplies from the dining facilities
• Assures that items are properly marked, tagged or labeled
• Loads food and non-food items onto carts
• Employee must have knowledge of overall subsistence warehousing operation and accepted warehousing methods, procedures, and technique
• Work is performed inside the kitchen, warehouse, open storage areas, receiving docks and in refrigerator and freezer areas
• Ability to work in temperatures of 0-45 degrees while in freezers or refrigerators
• Strong administration and organizational skills; Follows policies and procedures; Completes all tasks correctly and on time
• Performs duties efficiently and productively
• Experience in inventory control
• Restocks and straightens items using first-in/first-out rotation
• Customer Service- Responds promptly to customer needs; Responds to requests for service and assistance; Meets commitments of the organization
• Knowledge of Serv-Safe and HACCP principles
• Sweep and mop floors
• Clean and straighten work areas
• Dispose of waste, trash and recyclable items in proper receptacles
• May be assigned other tasks to support Meal Production and service or overall cleanliness of the Kitchen/Dinning Area

Southern Foodservice Management standards:

• Be courteous when speaking with customers, co-workers and supervisors
• Always use safe food handling procedures in accordance with Serv-Safe, HACCP requirements and SFM’s Policies, Such as: Wash hands at the beginning of the shift and as needed. Personal hygiene: Clean and proper uniform, fingernails short, clean and no polish. No jewelry allowed
• Read, understand, and follow SFM’s Employee Handbook. Ask for clarification on any item you do not understand
• Clean uniform: Shirt, Pants, Hat or Hairnet, Badge

Requirements

Physical Requirements:

• Strength: Standing 65%, Walking 25%, Sitting 10%
• Movement of Objects: Lifting 70 pounds, Carrying, Pushing, and/or Pulling 70 pounds
• Climbing or Balancing: Occasional
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent