Position Summary

Under direct supervision of Executive Chef, maintains records of materials in inventory and on order. Monitors reorder points and initiates action to replenish stock. Reconciles discrepancies in inventories and notifies supervisor of irregularities.

Our talented and award-winning culinary team provides a seemingly unlimited variety of food while upholding the standards of sustainability and wellness for our students. Here's a look. Watch the full video: https://youtu.be/pBl7uXYHcRw

Ideal candidate should ensures that proper food standards are maintained in the areas of quality, sanitation, and appearance; maintains a clean work area, and assists with general kitchen cleaning.

Essential Functions

• Monitors and maintains current inventory levels; processes purchasing orders as required; tracks orders and investigates problems
• Records purchases, maintains database, performs physical count of inventory, and reconciles actual stock count to computer-generated reports
• Receives, unpacks, and delivers goods; re-stocks items as necessary; labels shelves
• Processes 'and / or' approves invoices for payment
• Processes and documents returns as required following established procedures
• Performs routine clerical duties, including data entry, answering telephones, and assisting customers
  • Performs miscellaneous job-related duties as assigned

Additional Functions / Information

• Knowledge of supplies, equipment, 'and / or' services ordering and inventory control
• Ability to reconcile stock counts to report data
• Database management skills
• Ability to analyze and solve problems
• Ability to prepare routine administrative paperwork
• Ability to receive, stock, ' and / or' deliver goods
• Clerical, word processing, and/or office skills
• Knowledge of university invoicing procedures

Required Qualifications

• HS Diploma or equivalent
• Six months related culinary experience
  • In lieu of the experience requirement, additional related education, above and beyond what is required, on an equivalent year for year basis may be substituted
• Certified Food Handler's Permit (Houston) or equivalent (ServSafe)

Preferred Qualifications

• One year experience in a large volume food service operation either institutional or commercial
• Documents HACCP Log sheet Breakfast, Lunch, Dinner

Physical Demands and Working Conditions

• LIGHT - Exert up to 25 pounds of force
• Requires walking or standing (up to eight hours per day)
• Manual dexterity and the ability to see, hear, reach, climb, and balance
• Commercial kitchen and includes exposure to temperature extremes
• Work hazards include exposure to chemicals, wet floors, dangerous equipment (fryers, dough sheeter, tortilla machine, stoves, ovens, knives, slicers, etc), and hot oil, steam, and water

Work Schedule

Weekly schedule will vary and will include working on weekends and holidays - Must be available to work any shift required.

Essential Personnel

This position is considered essential during a campus emergency. The incumbent in this position is expected to report to campus, provide the essential services designated and work under the overall direction of the Crisis Management Team for the duration of a campus emergency.

Rice University is an Equal Opportunity Employer with commitment to diversity at all levels, and considers for employment qualified applicants without regard to race, color, religion, age, sex, sexual orientation, gender identity, national or ethnic origin, genetic information, disability or protected veteran status.

Current Rice University COVID policies, which include vaccination, face mask, testing, gatherings, occupancy limits, and travel policies can be found here: https://coronavirus.rice.edu/policies