Central Processing Clerk

POSITION TITLE: Food Processing Clerk
DEPARTMENT: Central Cutting Facility
REPORTS TO: Central Cutting Facility GM
FLSA STATUS: Non-Exempt

JOB SUMMARY:

To execute the production of large quantities of food products and to ensure the product is correctly processed, stored, and prepared for distribution. Adhering to Redner’s Mission & Company Culture, PA Health Department Regulations, Redner’s Central Kitchen standards and expectations of food quality, freshness and presentation.

ESSENTIAL JOB FUNCTIONS:

1) Performance / Respective Tasks and duties: Central Cutting Facility associates, are expected to:
a. Perform quality work within deadlines with or without direct supervision.
b. Interact professionally with other employees, guests and suppliers.
c. Work effectively as a team contributor on all assignments. Work independently while understanding the necessity for communicating and coordinating work efforts within the team.
2) Understands the expectations of all timelines for food production.
a. Preparation / Sanitation / Packaging.
3) Adheres to the established expectation related to weight / overall presentation.
4) Adheres to Redner’s philosophy, culture and commitment to quality food and service.
5) Ensure all products are of high quality, and are consistent with Redner’s Central Cutting Facility Great Expectations & Culinary Standards.
6) Makes sure all product processing waste is disposed of properly.
7) Control freshness by coding and rotating all prepared products and remove out-of-code product on a daily basis.
8) Communicate temperature failure of cases and storage areas to manager in charge.
9) Observe policies and procedures established for the department.
10) To assist with the maintenance and sanitation upkeep of all equipment. Including to but not limited to cleaning and routine maintenance.
11) Monitor inventory and supplies and notify the Manager when orders are needed.
12) Assist with unloading merchandise and transport stock to storage areas.
13) Maintain a neat and clean work environment by following the regular cleaning and sanitation program in compliance with store, local, and state health regulations.
14) Follow the “clean as you go” program to ensure a clean, sanitary environment at all times.
15) Adheres to all Health Department, OSHA and ADA regulations.
16) Reports any injury, accident and/or cross contamination that could lead to a foodborne illness incident.
17) Maintains daily and weekly cleaning checklists for kitchen area / equipment.
18) Maintains Safe operating procedures of all processing equipment.
19) Maintains daily reporting of Time and Temperature and accurate labeling, dating and rotating of all food products.
20) Follow and enforce all company policies and procedures as stated in the Employee Handbook.

SUPPLEMENTAL JOB FUNCTIONS:

1) To assist in other areas of the Central Cutting Facility as needed.
2) Understanding of Hazard Analysis and Critical Control Points (HACCP) training

MINIMUM KNOWLEDGE, SKILLS AND ABILITY REQUIRED:

1) Must be able to perform duties in a cold room of 38F.
2) Regularly lift and/or move up to 40 pounds (80% of the time) and occasionally lift up to 50 pounds (20% of the time). Push and Pull carts weighing up to 100 pounds
3) Must consistently utilize all Personal Protective Equipment per Bon Appétit guidelines.
4) Must wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
5) Must be able to stand for long periods of time.
6) Must have strong communication skills for dealing with guests and other employees.
7) Must have basic math skills for weighing and pricing products.