Food Service Clerk II

St. Labre Indian Catholic School

Pretty Eagle Catholic Academy St. Charles Mission School

Job Description

Job Title: Food Service Clerk II St. Labre

Department: Food Services

Reports To: Food Services Director

FLSA Status: Nonexempt 12 month position

Salary Grade: 6B ($16.24-$19.09-$21.93)/hour

Location: St. Labre

Approved Date: 11/15/2019

SUMMARY

Works with many spreadsheets databases and word processing applications every day. Schedules appointments gives information to callers prepares schedules and otherwise relieves officials of clerical work and minor administrative and business detail by performing the following duties.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. * Indicates the non-essential duties and responsibilities. Nothing in this job description restricts St. Labres right to assign or reassign duties and responsibilities to this job at any time.

1. Meets with Food Service Director daily.

2. Must become familiar with HACCP Requirements.

3. Organizes and maintains filing system for all Food Service Department.

4. Keeps an up to date file index on a shared directory in the Food Service Department.

5. Sells meal tickets.

6. Collects money for bake sales a la carte sales and employee breakfast cart.

7. Records the daily cash receipts from all sources and assigns the correct account number to prepare the daily deposit to be reviews by the Food Service Director and takes to the Accounting office daily.

8. Maintains an up to date budget tracking file on the shared directory.

9. Works with the Food Service Director to compare the budget report that comes in each month from Accounting.

10. Reconciles cash and checks with tape from cash register has second person count money.

11. Determines the unit costs of all supplies received from all vendors give a copy to the kitchen staff so they can date and price items.

12. Enters all information from invoices statements or receipts into the inventory database.

13. Alerts Food Service Director to any major price changes or drops.

14. Breaks down the cost of supplies into the correct expense category.

15. Submits invoices statements and check requests to the Food Service Director for review and approval.

16. Works with vendor accounting offices to resolve any discrepancies in statements or invoices.

17. Checks in supply trucks by comparing products being delivered against order and invoice verify product quantity quality and condition of all items. Refuses any damagedcontainers frozen items that are thawing produce that is moldy or in poor condition and makes sure any problems are documented on the invoice.

18. Makes request for credit immediately for any items damaged short on truck or refused.

19. Checks that requisitions are complete and approved when they come into the office. Enters all information from requisitions into the database on shared drive and then takes requisition to the kitchen to place on the board notifies the cooks when a new requisition goes up.

20. Checks with cooks and bakers daily to gather requisitions that have been completed. Makes sure the cooks name and their time spend preparing or filling the requisition is recorded and that all supplies are written down with the unit price of each item. Totals all costs for food Food Service supplies and labor enters this information into the database.

21. Files completed requisitions.

22. On the last day of each month takes down and replaces completed forms used for tracking usage of various supplies and those supplies that are deemed out of condition (coffee condiments dish room serving line each cooler laundry Food Service and nonfood supplies).

23. Ensures that work order forms first report forms and other frequently used forms are readily available to all Food Service Staff. Helps to complete and send forms to appropriate departments calls in work orders if needed immediately. Makes Food Service Supervisor and Food Service Director aware of any incident or needed repair.

24. Helps take physical inventory on the last day of each month reviews and ensures all inventory forms turned in by Food Service staff are complete.

25. Enters physical inventory count into inventory database.

26. Makes travel and lodging arrangements for Food Service staff.

27. Completes and submits registrations for Food Service staff for training events trade shows and state and national conferences.

28. Types up agenda for staff meetings and distributes to Food Service staff. Takes minutes at all meetings types up and distributes minutes to staff.

29. Helps with decorating for all the various special events holidays and promotions in the Cafeteria.

30. Occasionally may be required to help in any area of the Cafeteria.

31. Will be required to travel or drive occasionally to outer missions and other towns cities for meetings or trainings.

32. Answers phone answers questions or directs caller to the person they need to talk to.

33. Creates a bulletin board each month.

34. Types menus into abbreviated form and submits to all three schools and local media to be published each month.

35. Helps Food Service staff print out any forms or information they need from the menu planning software Nutrikids.

36. Enters nutritional information for any new ingredient in Nutrikids. Also enters revisions or new recipes into Nutrikids.

37. Maintains Food Service Administration Calendars on GroupWise.

38. Assists in preparing monthly reports to Office of Public by keeping required information up to date.

39. Schedules conference room for meetings and trainings.

40. Receives and routes mail the appropriate office.

41. Prepares general correspondence memos and letters.

42. Prepares posters to be placed on campus and around the community to announce special events promotions or programs such as the summer feeding program.

43. Helps Food Service Director complete and submit annual agreements with USDA and MT OPI.

44. Types and submits required public notices to local media of all three school communities.

45. Finalizes all schedules for trainers that come in for our annual Food Service Department training. Gets all materials copied and organized for each session notifies all Food Service Staff of schedules arranges for rooms for staff from other schools and sends invitations/registration forms out to neighboring schools.

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities.

QUALIFICATIONS

To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

One year certificate from college or technical school; or six months to one year related experience and or training; or equivalent combination of education and experience.

KNOWLEDGE SKILLS AND ABILITIES

1. Very strong computer skills and experience working with spreadsheet database and word processing software.

2. Excellent interpersonal skills. Ability to maintain a good working relationship with supervisor co-workers students staff and sales and delivery people.

3. Ability to work independently with little supervision.

4. General working knowledge of and experience with computers. Experience with database spreadsheet and word processing software.

5. Ability to read and interpret documents such as safety rules operating and maintenance instructions and procedure manuals.

6. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

7. Ability to add subtract multiply and divide in all units of measure using whole numbers common fractions and decimals.

8. Ability to apply common sense understanding to carry out instructions furnished in written oral or diagram form.

9. Ability to deal with problems involving several concrete variables in standardized situations.

10. Respects the teachings of the gospel of Jesus Christ in private personal and public life. 11. Commitment to the mission of the Roman Catholic Church in Native American education.

12. Sensitivity to and appreciation of Native American people and their cultures. 13. Ability to serve as an appropriate role model for students.

CERTIFICATES LICENSES REGISTRATIONS

Valid Montana drivers license

8 Hour Food Service Safety and Sanitation Certification within probationary period. Must be renewed every 5 years.

Proof of TB test chest X-ray or doctor statement.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the employee is regularly required to sit; use hands to finger handle or feel; and talk or hear. The employee frequently is required to walk. The employee is occasionally required to stand; reach with hands and arms; climb or balance; and stoop kneel crouch or crawl. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the employee is occasionally exposed to moving mechanical parts fumes or airborne particles extreme cold and extreme heat. The noise level in the work environment is usually moderate

The noise level in the work environment is usually moderate.