Food Safety and Allergen Awareness
All Dining Services employees are responsible for understanding and implementing established food safety procedures and allergen prevention protocols. Team members must actively support and respond appropriately to individuals with food allergies to ensure a safe dining experience for all community members.
Employees are expected to apply the knowledge and procedures covered in mandatory training sessions in the course of their daily duties. Maintaining these safety standards is essential to protect the health and well-being of our students, guests, and colleagues.
Summary of Responsibilities:
Receiving & Inventory Management
-Accept and inspect all incoming deliveries, verifying accuracy, temperature compliance, and product integrity to minimize loss, spoilage and damage
-Responsible for maintaining the cleanliness and organization of storage areas for perishable and non-perishable items.
-Assist with monthly inventory of over 1,500 stock items
-Handle inventory in a manner consistent with allergen awareness and safe food handling best practices
-Accurately label and organize received goods into designated storage areas
-Collaborate with kitchen and production staff to ensure timely delivery of items to appropriate locations across campus using the refrigerated truck or vans
-Manage daily product transfers and deliveries to various dining venues across campus
-Maintain FIFO (First In, First Out) rotation to ensure freshness and minimize waste
Facilities Organization & Maintenance
-Ensure the cleanliness, organization, and safety of all storage areas, including walk-ins, freezers, the loading dock, garbage, and recycling spaces
-Operate equipment such as pallet jacks and cardboard balers safely and effectively
-Follow and model food safety and sanitation procedures
-Regularly monitor Amherst College email for updates from procurement and receiving teams and broader college communications