Every Commissary Porter is responsible for providing customers with the best quality food product possible.  Commissary Porters are also expected to work in a high-volume food production facility, operate each shift efficiently and load trucks within Company policy. This position is responsible for receiving and processing incoming stock/product, preparing and completing orders for delivery or pickup, stock and performing inventory and quality control.  The term “Commissary Porter” applies to both full- and part-time positions. 

 

RESPONSIBILITIES BY COMPETENCY: (*denotes an essential function of the position)

 

Business Results Orientation

*Adhere to all city, county, and state health department regulations

*Follow all company policies and procedures as defined in the Policy/Training Manual or other guidelines

*Always observe operating hours and follow the work schedule as posted, unless a change in schedule is arranged with Supervisor 

*Properly clock in timekeeping system and verify all hours worked

*Follow commissary protocol, especially in the area of safety including but not limited to food temping

*Label with dates received, rotate items properly and apply allergen labels

*Understand back of the house operations in commissary production and delivery

*Stock shelves, counters, and cooler with product using FIFO system

*Maintain clean and organized freezers and coolers, warehouse and receiving

*Discard trash bags, clean all equipment and maintain clean back of house and bathrooms

*Always protect Company assets

*Maintain regular attendance and follow designated safety practices

*Perform other duties not listed as required

 

Communication

*Assist Supervisor in meeting daily, weekly, and monthly reporting and information requirements

*Ensure all communications with customers, suppliers, vendors, co-workers, etc., is professional and appropriate

*Advise Supervisor of any personnel situations or policy violations having an adverse effect on commissary operating performance and/or safety issues

 

Customer Service Orientation

*Meet all customer needs as efficiently and effectively as possible by providing superior customer service

*Report to work in accordance with company uniform and appearance standards

*Exhibit a professional, customer friendly and helpful attitude while on the job

*Complete shift cleaning checklist on every shift, including inside & outside responsibilities

*Practice the food defense plan and inform others about the procedures as defined in the Company manual

 

Developing Talent

*Offer assistance, support, and feedback to other team members

*Set an example that is aligned with company’s mission statement for other employees to follow

*Strive to improve own performance and performance of the commissary as a whole

*Complete certification requirements for a Commissary Porter within required time frame

*Complete training as required to meet regulatory compliance and company guidelines

 

Technical Expertise

*Check refrigeration equipment for proper performance a minimum of one time per shift

*Advise Supervisor immediately of any maintenance problems                                                                                                                

*Develop and maintain knowledge necessary for food service protocols, basic sanitation and all regulatory compliance

*Perform specific tasks as assigned by the Supervisor

*Follow correct vendor check-in procedure

*Complete required inventory counts as directed

*Adhere to all Wallis Companies safety policies and report all safety incidents to supervisor immediately

 

Safety

*Attend and participate in safety meetings

*Work diligently to correct safety deficiencies in a timely manner

*Complete safety training required for this position

*Work safely in a fast-paced environment

*Follow all safety policies and procedures

*Ensure security of company assets

*Inform Supervisor or Manager of unsafe conditions, and recommend how to correct or eliminate them

*Cooperate with the medical provider, and follow the treatment plan and Return-to-Work Program

*Work to avoid preventable accidents

 

SUPERVISORY RESPONSIBILITIES

This position has no direct reports. 

 

QUALIFICATIONS

To perform this job successfully, an 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.  (*denotes an essential qualification of the position)

 

Education:                             *Required:  None

Preferred:  Equivalent to high school diploma.

                                               

Experience:                           *Required:  None

Preferred: 1 year warehouse experience

Preferred: 3 months food service experience

 

Language Skills:                   *Ability to read, write, speak, and understand English in a manner that is

sufficient for effective communication with groups of managers, clients,

customers and the general public.

 

(May be representative but not all-inclusive of those commonly Porter with the position)

 

Skills and Abilities:               *Ability to handle multiple priorities

*Self-motivated with high energy and a sense of urgency

*Passion for food and customer service

*Goal and safety oriented and must be able to work in a fast-paced environment.

*Ability to perform routine duties involving use of various procedures including general math, the use of thermometers, log sheets and understand and use the tracker/build to system

*Frequent standing, walking, bending, stooping, lifting during entire length of the shift

*Ability to pull heavy carts of stock throughout facility

*Appreciation for teamwork, combined with an ability to work independently

*Willingness to work a varied schedule

*Ability to work in a loud environment and with repetitive work

 

 

Technology, Tools,

And Equipment:                   *Required: Computer, Telephone, Dishwasher, Other equipment necessary for food service operations, Hepatitis A vaccination.

                                                *Required:  Ability to learn and work with Production Automation

 

Certificates, Licenses

and/or Registrations:            Required:  Basic Sanitation (must be completed when course

is offered)

(Proficiency with preferred items is not required to meet minimum qualifications, but proficiency must be established to complete essential job functions)

Compensation information reflects the anticipated starting salary. Individual pay is based on skills, experience, and other relevant factors.

 

 

 INDPC