Storekeeper (Relief)

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Rotating - 08 Hour (United States of America)

If you thrive in fast paced environments, love early morning starts, and take pride in being the behind-the-scenes force that keeps operations running smoothly; this role is for you. As a Food Services Storekeeper (Relief), you'll ensure that food, supplies, and equipment are received accurately, stored properly, and delivered where they're needed to support exceptional service across Stanford Health Care paced environments, love early‑morning starts, and take pride in being the behind‑the‑scenes force that keeps operations running smoothly, this role is for you. As a Food Services Storekeeper (Relief), you'll ensure that food, supplies, and equipment are received accurately, stored properly, and delivered where they're needed to support exceptional service across Stanford Health Care.

Key Responsibilities

• Receive, inspect, and verify deliveries against purchase orders

• Confirm quantities, weights, and product specifications

• Identify damaged or spoiled products and prepare vendor returns

• Store products using proper rotation and food safety practices‑safety practices

• Issue requisitioned items to internal hospital departments

• Maintain clean, organized storerooms, walk-ins, and equipment areas‑ins

• Communicate regularly with vendors, drivers, and internal teams

• Typical start times: 3:00 AM, 4:00 AM, or 5:00 AM, with the latest start: 7:00 AM

Requirements

• Warehouse or receiving experience required

• Food‑service receiving experience preferred

• Strong attention to detail; basic math competency required

• Ability to read packing slips, labels, and product documentation

• Frequent phone communication throughout the day

• Labor-intensive role requiring frequent lifting, bending, and walking‑intensive role requiring frequent lifting, bending, and walking

• Comfortable lifting up to 75 lbs

The Facilities Services division enhances health through leadership, collaboration, and innovation. Our team offers essential non‑clinical support 24/7, ensuring safe operations and planning for future needs. We represent the intersection of planning, construction, general services, and facilities operations.

The Hospitality Services business unit enhances patient, staff, and visitor experience through exceptional service. This team includes food services, environmental services, facility management, and patient transport & equipment management, all focused on creating a safe and welcoming environment that promotes healing and well‑being.

Food Services is a talented team of culinary and food service professionals devoted to offering patients, visitors, and staff a premium dining experience through locally sourced sustainable food to support healing and wellness. Our "Food as Medicine" philosophy brings awareness to the critical link between eating healthy and living well.

This is a Stanford Health Care job.

A Brief Overview

Under the direction of the Food Service Managers and in collaboration with the Executive Chef, receives and distributes supplies and equipment for the department. Checks quantity, weight, and specifications to ensure compliance with purchase orders. Stores and issues requisitioned items for other hospital departments. Responsible for cleanliness of storeroom, walk-ins, and related equipment.

Locations

Stanford Health Care

What you will do

• Adhering to department specific policies and procedures.
• Planning, scheduling, and working with documents:
• Contributes to cost containment by managing time and supplies so that assignments are completed as scheduled and resources are not wasted.
• Reports discrepancies or damage in shipments and signs packing slips/invoices.
• Verifies accuracy of shipment by counting, weighing, or measuring items and comparing size, weight, description, and code numbers with information on invoice or packing slip.
• Signs invoices/packing slips and turns into department secretary.
• Food handling:
• Inspects items for damage or defects such as spoilage, torn wrappings, dents, or breakage. Holds in specified area for return to vendor.
• Rotates food and non-food items according to the FIFO method of inventory.
• Follows HACCP monitors/standards for both receiving and storage of all food items. Documentation is accurate and timely.
• Checks to insure food is labeled and dated 100% of the time. Notifies manager if not in compliance.
• Marks identifying codes, costs, date received and other data on special items.
• Completes requisitions in a timely manner and submits completed forms to department administrative assistant for billing.
• Answers phones promptly with a professional, service-oriented attitude.

Education Qualifications

• High School diploma or GED equivalent

Experience Qualifications

• 6 months of related experience

Required Knowledge, Skills and Abilities

• Ability to demonstrate business communication skills (follow standard instructions, verbal, written)
• Communicates effectively to achieve desired outcomes and maintain positive working relationships.
• Notifies Executive Chef and/or Patient Service Manager of shortages, items out of stock and/or problems in product utilization.
• Coordinates with Cooks, cold production personnel, and cafeteria staff for continuity and availability of food for patient and non- patient services.
• Seeks resources for direction, when necessary.
• Understands and follows directions.
• Demonstrates ability to work with customers and coworkers regardless of race, gender, disease process, life-style, religious or cultural beliefs, or treatment.
• Basic mathematic skills
• Demonstrates ability to be a team player who communicates effectively in serving customers.
• Ability to demonstrate customer service skills including prompt, courteous, and efficient service.
• Completes requisitions in a timely manner and submits completed forms to department administrative assistant for billing.
• Answers phones promptly with a professional, service-oriented attitude.

Licenses and Certifications

• None

Physical Demands and Work Conditions

Blood Borne Pathogens

• Category II - Tasks that involve NO exposure to blood, body fluids or tissues, but employment may require performing unplanned Category I tasks

These principles apply to ALL employees:

SHC Commitment to Providing an Exceptional Patient & Family Experience

Stanford Health Care sets a high standard for delivering value and an exceptional experience for our patients and families. Candidates for employment and existing employees must adopt and execute C-I-CARE standards for all of patients, families and towards each other. C-I-CARE is the foundation of Stanford's patient-experience and represents a framework for patient-centered interactions. Simply put, we do what it takes to enable and empower patients and families to focus on health, healing and recovery.

You will do this by executing against our three experience pillars, from the patient and family's perspective:

• Know Me: Anticipate my needs and status to deliver effective care
• Show Me the Way: Guide and prompt my actions to arrive at better outcomes and better health
• Coordinate for Me: Own the complexity of my care through coordination

Equal Opportunity Employer Stanford Health Care (SHC) strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. Accordingly, SHC does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity and/or expression, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply. Qualified applicants with criminal convictions will be considered after an individualized assessment of the conviction and the job requirements.

Base Pay Scale: Generally starting at $35.96 - $40.20 per hour

The salary of the finalist selected for this role will be set based on a variety of factors, including but not limited to, internal equity, experience, education, specialty and training. This pay scale is not a promise of a particular wage.