The Marketplace Receiving Supervisor is responsible for ensuring trucks are put away in a timely manner and ensuring all storage and receiving areas are clean and organized. The Receiving Supervisor is responsible for knowing and following ServSafe guidelines.

STATUS: Full-Time 12 Month, With Benefits
WORK HOURS: Varied with primarily morning shifts, may include occasional holidays and evenings.
FLSA: Non-Exempt
Minimum Pay: $15.79 / hour

Essential and Related Functions:

• Ensure product is received and put away in a timely manner following guidelines, policies, and procedures as set forth by department/unit and ServSafe.
• Communicate product shortages and substitutions to unit managers.
• Ensure proper rotation of product in coolers, freezers and dry storage. Ensure all products in stock are within date and in good order.
• Assist Marketplace Executive Chef with weekly inventory.
• Ensures compliance with dress code and personal hygiene standard for dining staff. Complies with all Virginia Health Dept. policies regarding staff.
• Additional related duties as assigned.

Required Competencies:

• Plan and Coordinate - Realistically estimates the time required to accomplish tasks and keeps others informed of potential problems/delays. Takes appropriate steps to ensure that the University resources (e.g., workspace, equipment, tools, etc.) are in good working order. Makes an effort to ask questions to identify issues and solve work problems.
• Technical Skills - Demonstrates a higher level of knowledge and understanding of a technical or specialty area and is able to apply it in daily work. Able to identify problems as they occur and takes appropriate steps to promptly solve or communicate them to supervisors. Consistently and carefully checks details of tasks and assignments to ensure quality and accuracy before routine reviews by supervisors.
• Results Focused - Displays a level of comfort in exploring different work approaches, rather than the routine. Responds to requests in a timely fashion and keeps track of own progress towards goals and deadlines. Takes initiative to independently find solutions or improve approach when issues/problems are repeatedly encountered.
• Communication and Relations - Able to clearly and concisely explain University policies and procedures to others. Able to write correspondences and summarize ideas or facts with few or no errors (within role requirements). Skilled at diffusing difficult situations independently and recognizes when issues/requests require special attention (e.g., confidentiality, supervisor review, etc.). Consistently acts on requests and suggestions in a positive and unbiased way.
• Teamwork - Willingly shares information, materials and responsibility to contribute to and achieve work objectives. Seeks input of other work group members and encourages their participation and involvement. Makes an effort to help and actively support work group members in their tasks/assignments.

High school diploma or GED preferred. Experience in a commercial kitchen environment is preferred. ServSafe certification or willingness to acquire within a year of employment date. Ability to multitask in a fast paced work environment. Must be committed to following departmental standards and guidelines to ensure the safety of self and others. Must be able to follow verbal and written directions and provide responses in writing. Ability to use computers to read and respond to emails and to use basic applications is also required. Must possess a valid driver’s license and a good driving history.

Physical Requirements:

• Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
• Grasping: Applying pressure to an object with the fingers and palm.

• Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.

• Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.

• Standing: Remaining upright on the feet, particularly for sustained periods of time.

• Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.

• Crouching: Bending the body downward and forward by bending leg and spine.

• Reaching: Extending hand(s) and arm(s) in any direction.

• Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.

• Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.

• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.

Working Conditions:

• The worker is subject to vibration: Exposure to oscillating movements of the extremities or whole body.
• The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
• The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.

Types of Work:

• Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

Please provide names and contact information for three professional references in the application.