MCFMIS Clerk -Inventory Control

Reports to the Project Manager

The MCFMIS Clerk works under the direction of the General Manager and/or Production Manager.   Must be detail oriented and have time-management skills to ensure orders, inventory and financial reporting is done accurately and on time.  Must be familiar with databases to pull information for upcoming meal cycles.  

The ability to read and comprehend simple instructions, short correspondence, and memos.  The ability to write simple correspondence.

Must have the ability to perform math skills, addition, subtraction, multiplication, and division.

While performing the duties of this job, the employee is regularly required to sit for long periods; use hands to manipulate or feel objects, tools, or controls; and reach with hands and arms.  The employee frequently is required to talk or hear.

While performing the duties of this job the employee may occasionally be exposed to wet/or humid conditions and heat and cold. The noise level in the work environment is sometimes loud.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions within the work environment. 

• →Maintains and preserves a variety of databases that contain the master inventory, recipe, menu, and nutrient files.
• →Processes and provides a variety of reports and informational data used in the messhalls.
• →Maintains database integrity and processes electronic food orders.
• →Creates and maintains primary database files for food production based on the Marine Corps software used in the messhalls to support messhall operations.
• →Maintains electronic files which include, but are not limited to Food, Inventory, Ingredient, Recipe, Menu, Nutrient, Costing Analysis and Labor Productivity.
• →Assures that a quality level of system support, responsiveness, and accessibility is available to the diverse requests for information provided by the program and databases.
• →Assists and contributes to maintaining the messhall production support function using the program.
• →Provides computer support (menu and recipe costing) for the General Managers, District Managers and other management personnel.
• →All other tasks as assigned.

• • Successful completion of high school, vocational school or equivalent.
  • One year of food service related experience in a restaurant, cafeteria or comparable food service establishment.
  • Demonstrated computer skills.
  • Must be able to pass an extensive background check.