St. Joseph’s Healthcare System is recognized for the expertise and compassion of its highly skilled and responsive staff. The combined efforts of the organization’s outstanding physicians, superb nurses, and dedicated clinical and professional staff have made us one of the most highly respected healthcare organizations in the state, the largest employer in Passaic County, and one of the nation’s “100 Best Places to Work in Health Care”.
Responsible for storeroom activities of ordering, receiving, storing, maintaining inventory of, and distributing food products and supplies for the department. Acts as a working leader in ordering all supplies (in conjunction with Executive Chef) and in issuing and delivering of all food/supplies. Participates with budgetary goals by evaluating prices of various vendors (in conjunction with Executive Chef).
Receives/checks all incoming deliveries of food/supplies & addresses any corrections or production inquiries to Executive Chef. Orders provisions in conjunction with Executive Chef. Stores and rotates all food supplies according to FIFO procedures and other duties as per storeroom personnel. Accurately takes daily and monthly inventory of all supplies and maintains files/reports for Executive Chef to review. Places orders with vendors as per established departmental protocol. Participates in cost containment initiatives as directed by Executive Chef. Accurately issues and delivers food requisitions to kitchen, cafeteria, convent, and patient floors. Maintains files/reports for dept. management. Maintains storerooms, freezers, and refrigerators in an orderly, safe, and sanitary condition according to dept. and regulatory standards. Informs kitchen of items that need to be utilized to eliminate waste or expiration of products in the storeroom. Dispose of Food waste after supervisor evaluation for use/re-use. Responsible for maintaining all temperature logs as per dept. and regulatory standards. Meets all required competencies for department, unit and/or hospital. Responsible for performing all other duties as assigned. Special Projects
Work requires a High School diploma or equivalent and one but less than two years of basic technical or occupationally specific training in food service and less than 3 months experience plus six to twelve months on the job training. Work requires the analytical ability to gather and interpret data in situations where the information or problems are not overly difficult or complex.