STOCKKEEPER I

Use organizational skills to prioritize tasks; simultaneously executing tasks in assigned work areas to assure all food items are available for service.

Organize daily activities based on the needs of your work area.

Complete assigned work, to meet production and service standards utilizing prescribed procedures.

Understand and follow Health Code Regulations at all times while maintaining proper food handling procedures. This include receiving, time and temperature controls, proper storage procedures, sanitation standards, product inspection, and recording food temperatures according to Michigan Dining HACCP Plans and Departmental Policies.

Examines food and supplies received to assure quality, freshness and appearance.

Maintain a clean and organized work environment, ensuring proper sanitation is maintained, as well as the health and safety of all dining guests and employees.

Communicate critical issues to appropriate staff members: i.e. production problems, inventory levels, sanitation, quality issues, health and safety issues and maintenance issues.

Operate and ensure that equipment utilized is operational, handled safely, reporting mechanical issues to appropriate member of management.

Participates in training programs and meetings as necessary or requested.

Receive food, and supplies, verify invoices, and packing lists.

Inspect delivered goods for damages, and completeness. Report discrepancies.

Maintain stock levels in work areas. Recommend reorder quantities or times for stock items.

Issue stock as needed. Package for shipment stock and equipment.

Clean assemble, disassemble, and distribute equipment and stock items.

Work in coolers and freezers for extended periods of time.

• You will move and transport items weighing up to 75 lbs.
• You will perform basic math: addition, subtraction, multiplication, division;
• Experience with First In, First Out stocking systems preferred.
• You will have experience in a fast-paced kitchen environment.
• Must have good customer service skills - this position will interact with varied building residents.
• Knowledge of the methods and equipment used in the receipt, storage, and distribution of stock is necessary.
• Knowledge of the methods and equipment used in kitchen cleaning is necessary.
• Must demonstrate communication skills, both written and verbal.
• Obtain palette jack operators certificate
• Reasonable knowledge of University policies and procedures.

Sunday - Off

Monday - Friday 6:00AM - 2:30PM

Saturday - Off

PLEASE NOTE:This is a year-round, 40 hour per week position.

Department: M|Dining - Split appointment between Markley Dining and the Bakeshop

Hourly Rate: $21.18- $22.36