One man, throughout the week

 

• Coordinate and set aside a 4 hour timeframe to accept the weekly food order by completing the following tasks:

 

• Sign off on the food order when it arrives and check the invoice for missing items before storing it in the invoice folder on the metal fridge.

 

• Put away all frozen/refrigerated food items into their respective freezers/refrigerators:

  First, put all meal meats (non-deli meats) into the metal “Meat Freezer” according to the hierarchy of food storage per health regulation (don’t worry, this is posted on the front of the freezer itself).

 

• Second, put the deli meats and excess cheeses in the “Deli/Cheese” freezer in the pantry, leaving an amount to thaw as seen fit based on the current amount in the condiments fridge, as well as the amounts needed for upcoming meals.

 

• Third, store the non-excess/immediately necessary deli/dairy items, along with all other refrigerated items (creams, cooking juices, cooking pastes, etc.), in the “Deli/Cheese” refrigerator in the pantry or in the metal refrigerator in the kitchen, respectively.

 

• Finally, open the boxes of frozen alternative meals and put into the large white alternative meal freezer in the dining room (frozen burritos, pizzas, uncrustables, Mac&Cheese, etc.).

 

• Unpack all snacks to their most reasonable yet smallest container (e.g. don’t store Pop-Tarts by the individual bags, but rather by the small blue boxes they come in) and store/organize them onto the pantry shelves. Stock items by date: first in, first out (older items need to be used first)

 

• Refill and restock a full round of snacks out into the dining room, including juices, sweet snack(s), salty snack(s), and healthy snack(s).

 

• Make sure no unopened/un-stored boxes remain in the pantry.

 

This position will be coordinately closely with the Food Board Manager (FBM) and will be made as flexible with the Pantry Stocker’s schedule as possible. Frequent communication is encouraged, in which questions and concerns may be directed to the FBM throughout the duration of the semester. Pantry stocker is not a difficult shift, which is compensated by its demand for the relatively lengthy window of time required to fulfill this job. Keep in mind that the Pantry Stocker will only have to be free/available for a 4 hour timeframe—only a fraction of that time will actually be required to carry out the tasks of the shift itself.