Food Production Inventory Control Clerk
Company: Duke Health
Posted on: November 26, 2022
Duke Regional Hospital Duke Regional Hospital offers the
personal touch and hometown feel of a community hospital while
serving as an essential arm of internationally recognized Duke
University Health System. Duke Regional has served Durham, Orange,
Person, Granville and Alamance counties for more than 45 years. To
be successful at caring for our community and have a strong
reputation among patients who seek our care, we have 3,500 team
members who work together to provide exceptional, compassionate and
equitable healthcare 24/7. We are a place of learning and
acceptance for team members just starting their careers, as well as
an institution of family culture and professional development for
employees who have served for decades in our hospital units. Duke
Regional has 388 inpatient beds and offers a comprehensive range of
medical, surgical and diagnostic services, including orthopedics,
weight-loss surgery, women's services, and heart and vascular
services. We also offer care at our Duke Rehabilitation Institute,
Davis Ambulatory Surgical Center, Duke Ambulatory Surgery Center
Arringdon, Health Services Center, and Duke Behavioral Health
Center North Durham. In fiscal year 2021, Duke Regional Hospital
admitted 16,422 patients, performed 18,152 surgeries and welcomed
2,673 babies into the world. U.S. News & World Report ranked Duke
Regional Hospital as in North Carolina and in the Raleigh-Durham
area for 2021-22. The Human Rights Campaign consistently names us a
Healthcare Equality Leader, and we are a Joint
Commission-accredited and Magnet-designated hospital.
Food Production Inventory Control Clerk
Job Code: 4066
Job Level: B2
Supervisory Responsibility: No
Position Summary: Reports to Food Services Director or Executive
Chef. Plans, administers and directs all unit activities related to
purchasing complying with the standards established by ARAMARK
Healthcare, regulatory agencies and client. Leads store room staff
(if applicable). Establishes and maintains effective working
relationships with other departments. Level of impact is within own
Essential Tasks: List the principle on-going responsibilities that
are necessary to accomplish the purpose of the job.
- Delivers strong operational performance by executing against
ARAMARK Healthcare and regulatory agency standards and programs,
continually monitoring operations, and completing assessments and
necessary action plans to provide optimal purchasing
- Implements and executes established company policies,
guidelines and procedures for all food and supplies purchased to
achieve highest quality/price value and budget objectives.
- Ensures compliance to food safety, sanitation, and overall
workplace safety standards.
- Works with Director and/or Food Production Manager/Executive
Chef to determine adequate levels of inventory necessary for the
efficient operation of the department, based on specifications and
schedules. Monitors and analyzes daily, weekly and monthly
financial and operating reports, and formulates an action plan to
correct deviations to business plan and budget.
- Responsible for managing the purchasing, receipt, accounts
payable and invoicing of all related items for the operation of the
department, within specified limits of delegated authority.
- Ensures accounts payable is current.
- Maintains friendly, efficient, positive customer service
attitude toward customers, clients and co-workers. Is responsive to
- Maintains compliance with ARAMARK's standards of operation.
Adheres to ARAMARK's Business Conduct Policy at all times.
Maintains all records and reports to ensure compliance, with all
local, state and federal regulations and codes.
- Maintains compliance with all requirements of Federal, State
and local regulations and guidelines including the Civil Rights Act
of 1964, as amended, the Age Discrimination in Employment Act of
1967, as amended, and the Americans with Disabilities Act, as
- Plans or participates in planning menus and utilization of food
surpluses and leftovers taking into account probable number of
guests, marketing conditions, popularity of various dishes and menu
cycle. Maintains inventory at established levels to meet budget
- Participates in the selection process of store room employees
to include interviewing and reference checks. Familiarizes new
employees with practices of store room.
- Performs all other related duties.
Preferred Experience: Describe the background education and
experiences necessary to perform essential job functions.
Position requires a Bachelor's degree plus 2 years' supervisory
experience or Associate's degree
plus 3 - 4 years' supervisory experience or 6 - 8 years'
Ability to communicate (both verbal and written) effectively with
clients, customers of client and support staff. The position
requires management and leadership skills in addition to good
planning and organization skill. Experience with and knowledge of
all Microsoft Office applications as well as accounting software,
time keeping software and payroll applications is required.
Position requires the ability to work with confidential employee,
client and ARAMARK information.
Required Qualifications at this Level
Work requires one-year institutional food preparation
Work requires two years institutional food preparation
Degrees, Licensure, and/or Certification
Knowledge, Skills, and Abilities
Ability to read and write English Ability to understand and follow
instructions, to interpret recipes, to use fractions to modify
proportions and to mix, measure and/or prepare ingredients. Ability
to demonstrate safe food handling practices and to follow safety
procedures for using equipment and chemicals.
Same as Level I plus willingness to learn new skills (ie.
Ability to review recipes and instructions for possible errors
relating to specified quantities, ingredients, proportions or
Ability to troubleshoot equipment malfunctions.
Ability to provide instructions and train other employees
Distinguishing Characteristics of this Level
Level II Involves more complex preparations of foodstuffs and more
review for possible errors. Serves as lead worker and trainer of
other employees as directed.
Job Code: FOOD PRODUCTION ASSOCIATE
Job Level: B2
Duke is an Affirmative Action/Equal Opportunity Employer committed
to providing employment opportunity without regard to an
individual's age, color, disability, gender, gender expression,
gender identity, genetic information, national origin, race,
religion, sex, sexual orientation, or veteran status.
Duke aspires to create a community built on collaboration,
innovation, creativity, and belonging. Our collective success
depends on the robust exchange of ideas-an exchange that is best
when the rich diversity of our perspectives, backgrounds, and
experiences flourishes. To achieve this exchange, it is essential
that all members of the community feel secure and welcome, that the
contributions of all individuals are respected, and that all voices
are heard. All members of our community have a responsibility to
uphold these values.
Essential Physical Job Functions: Certain jobs at Duke University
and Duke University Health System may include essential job
functions that require specific physical and/or mental abilities.
Additional information and provision for requests for reasonable
accommodation will be provided by each hiring department.
Keywords: Duke Health, Durham , Food Production Inventory Control Clerk, Professions , Durham, North Carolina
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