What are the responsibilities and job description for the Dining Services - Receiver position at St. Ann's Community?
Receiver
Non-Exempt
Position Description
Department: Dining & Nutrition Services Reports to: Executive Chef
Original Date: March 3, 1997 Incumbent:
Revised Date: July 29, 2013
Grade: 53DC
Job
Purpose
The primary purpose of your job is to
receive, deliver and store products for all departments and residents on the Portland
Campus (SAH, Home Connection, ADS,
WTCC and Retail Operations). To help support SAC efforts and initiatives in
cost containment with sound receiving actions.
Job
Functions
To
perform this job successfully, an individual must be able to perform each
essential duty satisfactorily. Every
effort has been made to identify the essential functions of this position (signified by an asterisk). However, it in no way states or implies that
these are the only duties you will be required to perform. The omission of specific statements of duties
does not exclude them from the position if the work is similar, related or is
an essential function of the position.
Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions.
Performance
Outcomes
Receiving: 70% (Food and
non-food related)
•
Receives incoming products and checks against
delivery invoice, purchase order and order record for accuracy and is
authorized to sign receipts/invoices for items recorded. Documents receipt and deliveries as required.
•
Expedites products received to their
departmental storage areas to maintain quality of product requiring
refrigeration. Maintains products in
storage on a first-out basis and date of arrival.
•
Notifies Lead Receiver
of damages, back-ordered or missing product.
Returns product to vendors, obtaining credit memo or signature of
return.
•
Communicates knowledge/information to co-workers
and supervisors to improve receiving and in-house deliveries.
•
Maintains excellent customer relations with
resident families, vendors, and department personnel. Assists resident families, drivers, etc. with
in-coming and out-going personal items or products.
•
Protects the interest of the organization
utilizing correct receiving procedures, communication skills and Quality
Assurance standards. (Follows HACCP
rules and procedures such as, but not limited to, weight and temperature checks
on delivered products).
•
Involved in ongoing
training as related to process and system updates
•
Collaborates with Central Supply and Purchasing
Manager on deliveries
•
Performs other duties as assigned by the Executive
Chef and/or Assistant Director of Food Services.
Inventory: 15%
•
Inventories accurately daily, weekly and monthly
inventories for Food Services and records
them in a computer when applicable.
•
Completes end of month inventories and records
in applicable spreadsheets.
Sanitation: 10%
•
Responsible for completing daily/weekly cleaning
of non-perishable and perishable storage areas, equipment and receiving
dock. Maintains a safe and orderly work
environment. Assists Lead Receiver in
completion of bi-weekly zone audits of walk-ins and storerooms
Catering: 5%
Core
Tasks:
*
Reliable,
dependable and punctual in use of work time.
*
Demonstrates
initiative and cooperation in professional working relationships.
*
Complies
with applicable organizational policies and procedures i.e.: mandatory
education, health requirement, HR requirements.
*
Demonstrates
a commitment of quality through participation on improvement teams and
identifying opportunities for improvement.
*
Works
to improve performance relative to the system’s organizational goals.
*
Consistently
delivers high quality service being responsive to customer needs.
*
Attends
mandatory organizational and departmental meetings
Working Conditions
While performing the duties of this
job, the employee is occasionally exposed to cold, wet and/or humid conditions
and extreme heat. The noise level in the
work environment is usually moderate.
Qualifications
Education:
High school diploma or general
education degree (GED); two years experience in receiving, receiving and stock
room work; or equivalent combination of education and experience. Excellent
organization and customer relation skills required. Previous data entry
experience preferred.
Supervision:
None.
Language:
Ability to read and comprehend simple
instructions, short correspondence, and memos.
Computer
Skills:
Must be computer proficient in MS Word
with the ability to learn new software programs as required.
Math
Skills:
Ability to add and subtract two digit
numbers and to multiply and divide with 10's and 100's.
Reasoning
Ability:
Ability to apply common sense
understanding to carry out simple one or two step instructions. Ability to deal with standardized situations
with only occasional or no variables.
Certificates,
License, Registrations:
SERV-SAFE
Certification
Physical & Sensory Requirements
While performing the duties of this job, the employee is
regularly required to stand; walk; use hands to finger, handle, or feel; and
talk or hear. The employee frequently is
required to reach with hands and arms.
The employee is occasionally required to sit; stoop, kneel, crouch, or
crawl; and taste or smell. The employee
must regularly lift and/or move up to 100 pounds. Specific vision abilities required by this
job include close vision, color vision, peripheral vision, and ability to
adjust focus.
Safety Factors
*
The employee is required to ensure personal
safety, monitor work environment and make necessary improvements while ensuring
the safety of others to include, adhering to regulations set by OSHA, DOH, and
facility regulations, to include fire protection/prevention, smoking
regulations, infection control, etc.
Tasks involved in this position may involve potential and/or direct
exposure to blood, body fluids, infectious diseases, air contaminants, and hazardous
chemicals.
*
Daily cleans and sanitizes work area and
maintains cleaning schedule. Correctly
operates, sanitizes and reports equipment malfunctions.
*
Must wear assigned safety gloves and responsible
for sanitation of safety gloves.
*
Approved operator of power fork lift
*
Daily reports to work in clean uniform, clean
and proper shoes and hair net covering all hair.
Staff Development
*
Under guidance of supervisor, assists with the
training of new staff
*
Attends mandatory in-service training.
Values
*
The employee is required to uphold the
organization’s mission, values & department values
*
Meets Quality Assurance standards and attends
mandatory in-service training.
Mission
As part of St. Ann’s Dining Hospitality
Services (Home-WTCC, Chapel Oaks, Cherry Ridge), our commitment is to provide
the highest level of service, quality food and nutritional wellness for the
Most Important People on Earth, members of St Ann’s Community and those we
serve.
Vision
The premier leader in dining and
nutritional wellness served by a caring and dedicated staff
Competency
Assessment
Initial Competency Method Date Initials
Organizational Orientation I
Department
Orientation
1.
Department
Procedure
2.
Review Job
Descriptions
3.
Employee
Expectations
W, S, I
Annual Competency Method Date Initials
Protects the interest of the
organization utilizing correct receiving procedures, communication skills
& Quality Assurance standards.
S,W,O
Food Handling I,S
HACCP IS/S/W/C/O
Receiving Activities: delivery/inventory, schedules, monitoring temps, rotating product, cleaning OB
Customer Service: cooperates with residents, supervisors, management, vendors O
Methods: C =
Course/Class Seminar D
= Demonstration I = Inservice O = Other-specify
NA
= Non applicable S = Standards/Code
Manuals W = Written Materials/Policy
AV =Audiovisual OB=Observation
Acknowledgment
I have read this position description
and fully understand the requirements set forth therein. I hereby accept the position of Receiver and agree to perform the identified
essential functions in a safe manner and in accordance with the facility’s
established procedures. I understand
that as a result of my employment, I may be exposed to blood, body fluids, infectious
diseases, air contaminants (including tobacco smoke), and hazardous chemicals
and that the facility will provide to me instructions on how to prevent and
control such exposures. I further
understand that I may also be exposed to the Hepatitis B Virus and that the
facility will make available to me, free of charge, the hepatitis B
vaccination.
I understand that my employment is
at-will and thereby my employment can be terminated at-will either by the
facility or myself and that such termination can be made with or without
notice. However, in the event that I
chose to resign my position, I will give a minimum two-week notice.
Date Signature Receiver
Date
Signature
Executive
Chef
Non-Exempt
Position Description
Department: Dining & Nutrition Services Reports to: Executive Chef
Original Date: March 3, 1997 Incumbent:
Revised Date: July 29, 2013
Grade: 53DC
Job
Purpose
The primary purpose of your job is to
receive, deliver and store products for all departments and residents on the Portland
Campus (SAH, Home Connection, ADS,
WTCC and Retail Operations). To help support SAC efforts and initiatives in
cost containment with sound receiving actions.
Job
Functions
To
perform this job successfully, an individual must be able to perform each
essential duty satisfactorily. Every
effort has been made to identify the essential functions of this position (signified by an asterisk). However, it in no way states or implies that
these are the only duties you will be required to perform. The omission of specific statements of duties
does not exclude them from the position if the work is similar, related or is
an essential function of the position.
Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions.
Performance
Outcomes
Receiving: 70% (Food and
non-food related)
•
Receives incoming products and checks against
delivery invoice, purchase order and order record for accuracy and is
authorized to sign receipts/invoices for items recorded. Documents receipt and deliveries as required.
•
Expedites products received to their
departmental storage areas to maintain quality of product requiring
refrigeration. Maintains products in
storage on a first-out basis and date of arrival.
•
Notifies Lead Receiver
of damages, back-ordered or missing product.
Returns product to vendors, obtaining credit memo or signature of
return.
•
Communicates knowledge/information to co-workers
and supervisors to improve receiving and in-house deliveries.
•
Maintains excellent customer relations with
resident families, vendors, and department personnel. Assists resident families, drivers, etc. with
in-coming and out-going personal items or products.
•
Protects the interest of the organization
utilizing correct receiving procedures, communication skills and Quality
Assurance standards. (Follows HACCP
rules and procedures such as, but not limited to, weight and temperature checks
on delivered products).
•
Involved in ongoing
training as related to process and system updates
•
Collaborates with Central Supply and Purchasing
Manager on deliveries
•
Performs other duties as assigned by the Executive
Chef and/or Assistant Director of Food Services.
Inventory: 15%
•
Inventories accurately daily, weekly and monthly
inventories for Food Services and records
them in a computer when applicable.
•
Completes end of month inventories and records
in applicable spreadsheets.
Sanitation: 10%
•
Responsible for completing daily/weekly cleaning
of non-perishable and perishable storage areas, equipment and receiving
dock. Maintains a safe and orderly work
environment. Assists Lead Receiver in
completion of bi-weekly zone audits of walk-ins and storerooms
Catering: 5%
- Participates in catered events when
Core
Tasks:
*
Reliable,
dependable and punctual in use of work time.
*
Demonstrates
initiative and cooperation in professional working relationships.
*
Complies
with applicable organizational policies and procedures i.e.: mandatory
education, health requirement, HR requirements.
*
Demonstrates
a commitment of quality through participation on improvement teams and
identifying opportunities for improvement.
*
Works
to improve performance relative to the system’s organizational goals.
*
Consistently
delivers high quality service being responsive to customer needs.
*
Attends
mandatory organizational and departmental meetings
Working Conditions
While performing the duties of this
job, the employee is occasionally exposed to cold, wet and/or humid conditions
and extreme heat. The noise level in the
work environment is usually moderate.
Qualifications
Education:
High school diploma or general
education degree (GED); two years experience in receiving, receiving and stock
room work; or equivalent combination of education and experience. Excellent
organization and customer relation skills required. Previous data entry
experience preferred.
Supervision:
None.
Language:
Ability to read and comprehend simple
instructions, short correspondence, and memos.
Computer
Skills:
Must be computer proficient in MS Word
with the ability to learn new software programs as required.
Math
Skills:
Ability to add and subtract two digit
numbers and to multiply and divide with 10's and 100's.
Reasoning
Ability:
Ability to apply common sense
understanding to carry out simple one or two step instructions. Ability to deal with standardized situations
with only occasional or no variables.
Certificates,
License, Registrations:
SERV-SAFE
Certification
Physical & Sensory Requirements
While performing the duties of this job, the employee is
regularly required to stand; walk; use hands to finger, handle, or feel; and
talk or hear. The employee frequently is
required to reach with hands and arms.
The employee is occasionally required to sit; stoop, kneel, crouch, or
crawl; and taste or smell. The employee
must regularly lift and/or move up to 100 pounds. Specific vision abilities required by this
job include close vision, color vision, peripheral vision, and ability to
adjust focus.
Safety Factors
*
The employee is required to ensure personal
safety, monitor work environment and make necessary improvements while ensuring
the safety of others to include, adhering to regulations set by OSHA, DOH, and
facility regulations, to include fire protection/prevention, smoking
regulations, infection control, etc.
Tasks involved in this position may involve potential and/or direct
exposure to blood, body fluids, infectious diseases, air contaminants, and hazardous
chemicals.
*
Daily cleans and sanitizes work area and
maintains cleaning schedule. Correctly
operates, sanitizes and reports equipment malfunctions.
*
Must wear assigned safety gloves and responsible
for sanitation of safety gloves.
*
Approved operator of power fork lift
*
Daily reports to work in clean uniform, clean
and proper shoes and hair net covering all hair.
Staff Development
*
Under guidance of supervisor, assists with the
training of new staff
*
Attends mandatory in-service training.
Values
*
The employee is required to uphold the
organization’s mission, values & department values
*
Meets Quality Assurance standards and attends
mandatory in-service training.
Mission
As part of St. Ann’s Dining Hospitality
Services (Home-WTCC, Chapel Oaks, Cherry Ridge), our commitment is to provide
the highest level of service, quality food and nutritional wellness for the
Most Important People on Earth, members of St Ann’s Community and those we
serve.
Vision
The premier leader in dining and
nutritional wellness served by a caring and dedicated staff
Competency
Assessment
Initial Competency Method Date Initials
Organizational Orientation I
Department
Orientation
1.
Department
Procedure
2.
Review Job
Descriptions
3.
Employee
Expectations
W, S, I
Annual Competency Method Date Initials
Protects the interest of the
organization utilizing correct receiving procedures, communication skills
& Quality Assurance standards.
S,W,O
Food Handling I,S
HACCP IS/S/W/C/O
Receiving Activities: delivery/inventory, schedules, monitoring temps, rotating product, cleaning OB
Customer Service: cooperates with residents, supervisors, management, vendors O
Methods: C =
Course/Class Seminar D
= Demonstration I = Inservice O = Other-specify
NA
= Non applicable S = Standards/Code
Manuals W = Written Materials/Policy
AV =Audiovisual OB=Observation
Acknowledgment
I have read this position description
and fully understand the requirements set forth therein. I hereby accept the position of Receiver and agree to perform the identified
essential functions in a safe manner and in accordance with the facility’s
established procedures. I understand
that as a result of my employment, I may be exposed to blood, body fluids, infectious
diseases, air contaminants (including tobacco smoke), and hazardous chemicals
and that the facility will provide to me instructions on how to prevent and
control such exposures. I further
understand that I may also be exposed to the Hepatitis B Virus and that the
facility will make available to me, free of charge, the hepatitis B
vaccination.
I understand that my employment is
at-will and thereby my employment can be terminated at-will either by the
facility or myself and that such termination can be made with or without
notice. However, in the event that I
chose to resign my position, I will give a minimum two-week notice.
Date Signature Receiver
Date
Signature
Executive
Chef
Dining Services Manager
St. Ann's Community -
Webster, NY
Dining Services Associate-FH
Friendly Senior Living -
Rochester, NY
Dining Services Associate
Elderwood -
Hornell, NY