Supply Specialist- Food ServicesLocated in the heart of Anderson, South Carolina, AnMed is a dynamic, not-for-profit health system dedicated to delivering exceptional care with compassion, innovation, and integrity. At AnMed, our mission is simple yet powerful:
To provide exceptional and compassionate care to all we serve.
AnMed has been named one of the Best Employers in South Carolina by Forbes, reflecting our commitment to a supportive, inclusive, and purpose-driven workplace. Whether you're just starting your career or looking to grow in a new direction, you'll find opportunities to thrive, lead, and make a meaningful impact here.
Summary
Responsible for receiving and storage of all food service orders. Ensures that proper receiving and storage techniques are followed. Responsible for sanitation of storeroom, coolers and freezers. Assists with all inventories and preparation of all food orders.
Responsibilities
• Must have thorough knowledge of regulatory agencies specifications for receiving, storage and
handling of dry, refrigerated/frozen foods and exercise implementation of all. Adheres to safety
and sanitation requirements to attain and maintain high standards.
• Checks in all deliveries for Food & Nutrition Services at the AnMed Main Campus. Notes all
shortages, damaged goods, miss-picks, etc. on invoices before signing. Brings all discrepancies
to the attention of the Operations Manager. Rejects any items that do not meet department
standards.
• Ensures and maintains accurate and up-to-date HACCP temperature records for the following
areas: inspection of all trucks delivering food items, temperature of selected food items upon
delivery and before actual storage of those food items. Follows procedures for food items that
do not meet HACCP criteria. Checks temperature of refrigerated/freezer equipment throughout
the day to ensure temperatures are within appropriate range. Takes necessary action if
temperatures are within danger zone.
• Ensures proper receiving and storage procedures are followed. Rotates and dates all stock
items as they are put up to ensure oldest items are used first. Checks to see that HACCP criteria
are being met.
• Assists as necessary with the physical inventory of all freezer items, including meats, vegetables,
and bakery items. Assists in conducting inventories of other food and paper items.
• Documents daily par levels for bread, produce, canned drinks and chopped vegetables, and is
able to order, if necessary. Communicates with Operation Manager.
• Checks production sheets and menus to ensure that proper amounts of all food items will be on
hand at production time. Communicates to management if something needs to be ordered.
• Responsible for pulling meats from freezer for cooks in advance of date needed. Checks pull
sheets to calculate how much must be pulled.
• Checks for dented cans and removes from shelves for future credit.
• Works with cooks on proper usage of leftovers.
• Responsible for sanitation of storeroom, coolers, and freezers. Mops daily and sends carts
through cart wash as needed. Selects, measures, and mixes various cleaning solutions and
chemicals. Is aware of and follows the Material Safety Data Sheets.
• Ensures that all areas on the food-borne illness prevention checklist are in compliance per DHEC
and HACCP regulations.
• Gathers all interdepartmental orders and takes to proper destination, recording amount issued.
Files order sheets for billing by Records and Reports Specialist.
• Possesses knowledge of both hospital and supervisory policies and procedures. Maintains strict
compliance with policies on personal hygiene and dress code.
• Organizes own work efficiently. Works independently with minimal direction from supervisor.
• Maintains good communication/cooperation with peers, supervisors, managers, hospital staff
and visitors.
• Attends and participates in hospital and departmental in-services and daily production meetings
to improve knowledge and personal skills.
• Assist Operations Manager with maintenance and adherence to production sheets, pull sheets,
order guides and recipes.
• Performs related and such other duties as may be assigned by authorized personnel or as
required in an emergency, i.e. fire or disaster.
• Maintains an optimistic and professional image and exhibits excellent customer service to
patients, visitors, staff, and co-workers. Shows courtesy, compassion and respect.
Qualifications
Must be a high school graduate or equivalent.
• Working knowledge of quality control and quantity food production
• Intermediate computer skills including knowledge in word processing and spread sheets.
• Ability to utilize and maintain production sheets, order guides, recipes and supply requisitions.
• Physically able to perform heavy manual labor for an entire work shift.
• Knowledge of and ability to perform mathematical procedures.
• Requires six (6) to nine (9) months on the job training to become proficient.
Benefits*
· Medical Insurance & Wellness Offerings
· Compensation, Retirement & Financial Planning
· Free Financial Counseling
· Work-Life Balance & Paid Time Off (PTO)
· Professional Development
· For more information, please visit: anmed.org/careers/benefits
*Varied benefits packages are available to positions with a 0.6 FTE or higher
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