DINING SERVICES - Stu Cler/Secr-Reg Dining Svcs

Job Classification

  Student-Regular

Position summary

Coordinate all office activities of the Dining Services Inventory Program.  Take a summary inventory on Wednesday mornings and a complete End of Month inventory.   Data entry of new products and maintain product pricing in the Dining Services inventory program.  Enter recipes into the GFS Inventory program.  Assist customers that come to the Dining Services office or call on the phone.

 

 

Qualifications summary

To perform this job successfully, and 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.

Duties and responsibilities

• Take weekly inventory 


•  Take a complete "End of Month" Inventory


• Enter inventory into Inventory computer program


• Enter recipes in the Inventory computer program


• Assist Office Manager with tasks that are needed


• Do other projects as requested by senior management staff

 

 

Supervisory responsibilities

NONE

Qualifications

Key Competencies

1. Excellent customer service skills


2. Communication skills


3. Judgment and problem solving


4. Decision making


5. Planning and organizing


6. Work and time management


7. Attention to detail and high level of accuracy


8. Stress tolerance


9. Adaptability


10. Initiative


11. Problem analysis and assessment Integrity


12. Teamwork and collaboration


13.  Ability to Multitask


14. Mastered Microsoft Office

Technical competencies

N/A

Interpersonal interactions

N/A

Physical demands

The physical demands described here are representative if those that must be met by and 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.  The employee is required to talk or hear.  The employee is occasionally asked to stand; walk; use hands to finger, handle, or feel; taste and smell.  The employee must occasionally lift and/or move us 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 comes in contact with the standard Food Service equipment but not limited to the following: freezers, refrigerators, storage area, slicers, grills and cooking kettles. Exposed to extreme heat in cooking environments and extreme cold in freezers and coolers. Moves equipment inside and outside in all weather conditions. The noise level in the work environment is usually moderate.  Personnel in the Food Service Industry must be able to stand for long hours. Peaks of high production are demanded both daily and seasonally, depending on job location.