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 #9 in North Carolina and #4 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 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 operation.
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 compliance.
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 customer needs.
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 amended.
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 objectives.
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.
Required Qualifications at this Level
Work requires one-year institutional food preparation experience.
Work requires two years institutional food preparation experience.
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. computer)
*Ability to review recipes and instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures.
*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: 00004066 FOOD PRODUCTION ASSOCIATE Job Level: B2
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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.
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