What are the responsibilities and job description for the Food Service Work-Storekeeper position at BIDMC?
Department Description: The Food Services Department is a dynamic place to work where our top priority is serving high quality, delicious food with caring service. We take pride in feeding our patients, visitors and hospital staff members every day while exhibiting our CARES culture of Compassion, Accountability, Respect, Enthusiasm and Service. We strive to reach high levels of satisfaction and measure this through Press Ganey and retail satisfaction surveys. The department works to continuously improve in all areas of our operation and our frontline team members regularly provide solutions to help us succeed. Ensuring food safety and a safe work environment are a central focus for our team and everyone plays a role in achieving positive results.
The position hours within the department vary but operations begin at 5:30 am and end at 11:30 pm 365 days per year. Weekends and holidays are rotated between all staff and everyone is an essential employee expected to arrive for their shifts during emergency essential situations including inclement weather.
Job Location: Boston, MA
Req ID: 32541BR
Job Summary: Checks in all deliveries by the invoice, for quality confirmation. This position is an integral function of the department as the receiving, storage and handling of all materials is the first step in our operation.
Essential Responsibilities:
- Responsible for the receiving, storage and distribution of all food products in the Food Services department. Adheres to time line as much as possible and completes all sanitary checks and duties daily. Verifies all material received to invoice and checks all materials for quality. Brings any discrepancies to the attention of the driver for resolvement, and to the executive chefs attention.
- Assists with planning the preparation of and recording of food orders. Participates in and conducts training as required. Completes all recording forms assigned and oversees the completion of HACCP records. Makes decisions, as needed, to ensure the smooth and safe service of the storeroom.
- Stocks all materials by the 'First In, First Out' standard, in the proper place. Dates all perishables with date received. Maintains stock levels through inventory and ordering procedures as determined by the executive chef. Documents and maintains HACCP logs. Maintains all sanitation standards in the receiving and storage areas.
- Places all daily orders (i.e. bread, produce, milk, etc.) in the appropriate location. Maintains open communication with production staff regarding pertinent ordering and stock on hand information.
- Some High School required.
- Certificate 1 Serve Safe preferred.
- 0-1 years related work experience required.
- Experience with computer systems required, including web based applications and some Microsoft Office applications which may include Outlook, Word, Excel, PowerPoint or Access.
- Experience in high volume food service establishment.
- Food inventory experience.
- Decision Making: Ability to make decisions that are guided by general instructions and practices requiring some interpretation. May make recommendations for solving problems of moderate complexity and importance.
- Problem Solving: Ability to address problems that are routine, somewhat repetitive and generally solved by following clear directions and procedures and by identifying opportunities for process improvements.
- Independence of Action: Ability to follow general instructions and procedures as provided. Work is monitored by supervisor/manager.
- Written Communications: Ability to read, and write in English in order to understand basic safety instructions and take direction from supervisors; communicate effectively with patients, families and other medical center staff; and respond to basic questions.
- Oral Communications: Ability to understand spoken English in order to follow basic safety instructions and take direction from supervisors; communicate effectively in basic English with patients, families and medical center staff in response to routine questions.
- Knowledge: Ability to demonstrate full working knowledge of standard concepts, practices, procedures and policies with the ability to use them in varied situations.
- Team Work: Ability to work collaboratively in small teams to improve the operations of immediate work group by offering ideas, identifying issues, and respecting team members.
- Customer Service: Ability to demonstrate a positive attitude and respond to requests in a timely and respectful manner.
Physical Nature of the Job:
Heavy work: Exerting up to 100 pounds of force occasionally and/or 50 pounds of force frequently. Work is physically demanding and requires extended periods of standing and/or moving.
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