Storeperson/Receiver (auxiliary)

University of British Columbia · Kelowna · CA$4,200–CA$4,815/month (stated in the posting)

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Note: Applications will be accepted until 11:59 PM on the Posting End Date.

At UBC, we believe that attracting and sustaining a diverse workforce is key to the successful pursuit of excellence in research, innovation, and learning for all faculty, staff and students. Our commitment to employment equity helps achieve inclusion and fairness, brings rich diversity to UBC as a workplace, and creates the necessary conditions for a rewarding career. 

Job Summary
The Food Services Storeperson/Receiver coordinates the inventory management function of a high-volume food service outlet, ensuring quantity and quality control processes are followed.

Organizational Status

Reports to the Food Services Manager. Takes day to day direction from Sous Chef.

Work Performed

• Liaises with the Food Service Manager, Food Service Supervisors, and the Executive Chef to determine supply requirements for upcoming scheduled menus.
• Reviews inventory levels to determine items that need to be ordered or reordered depending on usage and anticipated demand.

Using established vendor schedules, protocols, policy and procedure (telephone, fax and electronic) routinely orders inventory items including grocery, produce, dairy, beverage, paper and chemicals. Ensures ordering is done in a detailed, timely and consistent manner.

• Receives all product deliveries ensuring associated documentation is in place. Checks all deliveries for completeness and product integrity. Ensures all deliveries are received in accordance with Food Safe guidelines with particular attention directed towards temperature of refrigerated and frozen products. Rejects items which violate Food Safe protocols by refusing to accept delivery of unsatisfactory products. Rotates stock to maintain optimal freshness of product.
• Checks vendor invoices against contract pricing for completeness and accuracy and informs manager or Executive Chef of discrepancies. Maintains a list of returned items by logging date, amount, invoice number and reason. Follows up to ensure outstanding credits are issued.
• Performs data entry into inventory software database including adding new products, adjusting for pack size changes and related changes is costs.
• Provides the Executive Chef with a list of in stock inventory items affected by planned menu changes.
• Facilitates monthly and year-end inventory counts Performs data entries to inventory management software programs. Presents unit manager with inventory values for monthly and annual reporting periods.
• Monitor temperatures of all refrigeration and freezer units. Record temperatures in appropriate log sheets. Report temperature discrepancies to supervisors facilitates product relocation to maintain Food Safety.
• Maintains cleanliness, organization, accessibility and work safe protocols of all storage, freezer and refrigeration areas. Reports substandard conditions following Food Service guidelines and protocols as required.
• Works closely with commissary clerk to record charges to units for product transfers. Provides Manager with daily bread inventories to calculate daily order to ensure good stock rotation and freshness.
• Ensures that proper cleaning substances are being used and that areas are marked hazardous as required.
• Maintains proper standards of sanitation and safety, in accordance with FoodSafe, UBC Policy and UBC Food Services safety guidelines. Monitors current pest control contractors for effectiveness.
• Carries out any other related duties as required in keeping with the qualifications and requirements of positions in this classification.

Consequence of Error/Judgement

Inadequate attention to Food Safe protocols could result in contamination of inventory items and subsequent harm to customers and coworkers. Errors in inventory control could result in shortages or a surplus of supplies. Shortages could result in cancellation of predetermined menus and result in disruption to kitchen and workflow of other food service staff. Surplus of supplies can result in storage problems and financial burden to department. Inadequate reconciliation of invoices could result in financial losses to the department.

Supervision Received

Works independently under general supervision from oral and written instructions. Reports directly to the Food Services Manager.

Supervision Given

May assist with the training of other workers.

Preferred Qualifications

- Completion of Grade 12 and Food Safe Level 1 Certificate.

- Over 1-year relevant experience or the equivalent combination of education and experience.

- One year of relevant experience in a warehouse function in a food service setting is preferred.

• Must hold a Valid Class 5 BC Drivers License The ability to work independently and with minimal supervision.
• The ability to maintain accuracy and attention to detail with strong organizational capabilities.
• Ability to communicate effectively both verbally and in writing.
• The physical ability to regularly lift 20kg and to stand on an ongoing basis.
• Familiarity with standard business machines including computers, calculators, photocopiers and fax machines.

Minimum Qualifications
- Willingness to respect diverse perspectives, including perspectives in conflict with one’s own

- Demonstrates a commitment to enhancing one’s own awareness, knowledge, and skills related to equity, diversity, and inclusion

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