Spring Lake Village

Under the supervision of the Director of Dining Services or Executive Chef, the Supply Cook, is responsible for the storeroom operation while maintaining a safe and sanitary work environment for the staff and residents. Properly orders, receives, stores, and inventories supplies and food for resident dining, tray line production, and catering.

ESSENTIAL FUNCTIONS

Include the following. Other duties may be assigned as necessary.

• Provides quality Customer Service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.

• Counts material, equipment, merchandise, or supplies in stock and posts totals to inventory records.

• Compares deliveries to office records or computes figures from records such as sales orders, delivery manifests, production records, or purchase invoices to obtain an accurate accounting of delivered goods.

• Verifies clerical computations against physical count of stock and adjusts errors in computation or count, or investigates and reports reasons for discrepancies.

• Compiles information on receipt or disbursement of material, equipment, merchandise, or supplies, and computes inventory balance, price, and cost.

• Prepares reports such as inventory balance, price lists, and shortages in area of responsibility.

• Prepares list of depleted items and recommends survey of defective or unusable items.

• Stocks, arranges, stores and issues materials or merchandise as assigned in accordance with established procedures.

• Always keeps primary area clean and organized.

• Performs all duties in a safe and efficient manner. Reports any safety hazards and/or accidents to supervisor.

• Attends all mandatory in-service meetings. Complies with all department and facilities policies and procedures.

JOB REQUIREMENTS and 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 abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

• Ability to read and comprehend simple instructions, short correspondence, and memos; ability to write simple correspondence; ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals; ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions; ability to deal with problems involving a few concrete variables in standardized situations.

Front Porch is an Equal Opportunity Employer. We support all aspects of diversity and provide equal employment opportunity to all employees and applicants without regard to race, color, religion, sex, marital status, national origin, age, sexual orientation, disability or status as a veteran in accordance with the applicable nondiscrimination laws. Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen and Department of Justice Criminal background clearance.