Kitchen Porter 1 at Foodlink Inc

City of Rochester, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

05 May, 26

Salary

18.0

Posted On

04 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Inventory Management, Food Safety, Sanitation, Teamwork, Organization, Communication, Mathematical Skills, Warehouse Equipment Operation

Industry

Non-profit Organizations

Description

Description Our Mission Our mission is to leverage the power of food to end hunger and build healthier communities. Our Vision We believe that the fight against hunger and the fight against poverty are one and the same. We envision a future in which food is recognized as a human right and every person is able to feed themselves and their families in dignity. Together, we work to create a more nourished, prosperous region. The Foodlink Way Act With Compassion Take Responsibility Be a Team Player Listen, Learn, Adapt Job Title: Kitchen Porter 1 Department: Kitchen Operation Reports to: Sous Chef Status: Full-Time, hourly, nonexempt Job Level: (2) Entry/Lead Updated: July 2025 SUMMARY Under the direct supervision of the Production Manager the Kitchen Porter I [KPI] is responsible for the proper receipt and storage of all kitchen inventory. The KPI must work collaboratively with Distribution Center Staff when receiving kitchen inventory. In addition to receiving and inventory duties the KPI will be responsible for maintaining clean, safe and sanitary work areas for the kitchen including, warehouse space, storage space, loading docks, coolers and freezers and other areas as directed. The KPI will work collaboratively with the Kitchen Porter II position to ensure all sanitation needs are being met within the kitchen department. KEY RESPONSIBILITIES Receiving and inventory Receives all in-coming orders including dry, frozen, produce, dairy, protein, paper and chemicals. Stores all items properly and rotates inventory according to the FIFO method. Coordinates receiving with Distribution Center staff to confirm orders at central staging area and move them into kitchen inventory. Checks all orders for food safety and records food temperatures in the receiving log. Checks orders for any possible contamination and reports issues immediately. Pulls any broken or damaged product and records information on waste report log. Through the requisition process pulls inventory for production including, refrigerator, VAP, snack and breakfast and cold meal production. Assists in storing inventory properly and staging product for next day and/or delivery. Assists in monthly inventory counts for all kitchen products. Replenishes paper and chemical supplies throughout the department as needed including food handling gloves, hairnets, hand soap, alcohol prep pads and cleaning chemicals. Report inventory order needs to production manager in a timely fashion. Assists in staging out-going orders for VAP and meal production as directed. Maintenance & Sanitation Maintains clean, safe and sanitary warehouse, storage and loading dock areas Removes all loose pallets from loading and warehouse areas. Sweeps and mops floors in these areas on a regular basis. Ensures that all product in all areas is stored off the floor and off white sanitation lines. Assists with the cleaning and maintenance of kitchen equipment and reports any maintenance or safety issues immediately. Follows all sanitary and safety guidelines as required by regulatory agencies and Foodlink policy. Completes daily checklists, including equipment temperature logs, receiving logs, cleaning and maintenance checklist. Assist Kitchen Porter II with dishwashing and sanitation efforts as needed. All other tasks as assigned by management Requirements QUALIFICATIONS High school diploma or GED or equivalent combination of education and experience 2+ years of warehousing, manufacturing line, and or inventory experience. Experience with warehouse equipment; pallet jack, forklift, etc. Working knowledge of warehouse safety standards Ability to apply basic mathematical concepts Excellent organizational skills. Ability to prioritize tasks. Food service experience a plus ServeSafe certification a plus Capable of standing and walking for long periods of time Ability to lift and carry materials and equipment weighing up to 60 pounds Commitment to adhering to safety regulations and ensuring a safe work environment Fluency in English required. Knowledge of Spanish helpful We are actively seeing a diverse pool of candidates for this position and strongly encourage applications from candidates of color. SALARY AND BENEFITS This is a full time, year-round position, paid $18.00 per hour/$37,440 yearly based on experience. Foodlink covers 100% of individual health and dental insurance with the ability to acquire family coverage with pretax dollars. In addition to generous paid time off (PTO), we observe 14 paid holidays throughout the year. Opportunity to contribute to a 401k retirement savings plan upon hire. Eligible for generous employer match after 1 year of service. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit, stand and talk and hear. The employee is frequently required to use hands to handle or feel items such as documents. The employee is frequently required to stand and walk for long periods of time. Specific vision abilities required by this job include close vision, color vision and ability to adjust focus. Able to lift bulk objects or objects weighing up to 50 pounds Work Environment The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually quiet. Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all- inclusive. Employees will follow other instructions and perform other related duties as required. Diversity, Equity, & Inclusion Foodlink is committed to fostering, cultivating, and preserving a culture of diversity, equity, and inclusion. At Foodlink we believe that anti-hunger work is only possible with a commitment to removing barriers caused by systems of oppression that perpetuate hunger and poverty. We recognize that systematic injustice and bias disproportionately impact some identities more than others. Foodlink is actively working to center equity- the fair treatment of all people- in everything that we do so that everyone in our region has access to nourishing food that reflects and values cultural differences. Foodlink is committed to listening and supporting solutions to hunger that are sourced from people and communities with lived/living experience of hunger and poverty, and to responding where inequities exist. Foodlink is committed to taking great care to cultivate internal culture and practices that support diversity and inclusion. We embrace and encourage our employees’ differences in age, color, disability, ethnicity, family or marital status, gender identity or expression, language, national origin, physical and mental ability, political affiliation, race, religion, sexual orientation, socio-economic status, veteran status, and other characteristics that make our employees unique. We aim to foster an environment in which everyone feels a sense of belonging and understands their connection to the Foodlink mission. Foodlink employees have a responsibility to always treat others with dignity and respect. Employees are expected to always exhibit conduct that reflects our values and promotes equity and inclusion during work, and at work functions.

Responsibilities

The Kitchen Porter I is responsible for receiving and storing kitchen inventory, maintaining cleanliness and sanitation in the kitchen and warehouse areas. They will also assist in inventory counts and ensure compliance with food safety standards.