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Ration Clerk Jobs (NOW HIRING)

Southern Foodservice Management, Inc

$15.50 - $17.75/hr

Maintain Inventory Control at all stages of the Ration Clerk chain of custody (Receiving, Storage, Distribution and Restock) through proper handling methods and accurate record keeping. * Responsible ...

Southern Foodservice Management Inc

$16.25 - $22/hr

Maintain Inventory Control at all stages of the Ration Clerk chain of custody (Receiving, Storage, Distribution and Restock) through proper handling methods and accurate record keeping. * Responsible ...

Southern Foodservice Management Inc

$16.25 - $22/hr

Maintain Inventory Control at all stages of the Ration Clerk chain of custody (Receiving, Storage, Distribution and Restock) through proper handling methods and accurate record keeping. * Responsible ...

LADGOV CORPORATION

Rations Clerk

Fort Stewart, GA · On-site

$14.25 - $18.25/hr

Rations Clerk Employment Type: Full-Time Location: Fort Stewart, GA Position Summary: Maintain accurate food service records, inventory documentation, and administrative support for daily dining ...

Ladgov Corporation

Rations Clerk

Fort Stewart, GA · On-site

$14.25 - $18.25/hr

Rations Clerk. Place of Performance: Fort Stewart and Hunter Army Airfield, Georgia Facilities ... Experience in inventory, warehouse, food-service supply, receiving, or ration-accountability work.

ServiceSource

Warehouse Order Filler

Annville, PA · On-site

$18.48/hr

... ration components onto individual unit pallets, wrapping and labeling them cleanly according to specific troop numbers. Additional Responsibilities * Work collaboratively with Stock Clerks to ...

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Ration Clerk information

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$11

$19

$28

How much do ration clerk jobs pay per hour?

As of Sep 8, 2026, the average hourly pay for ration clerk in the United States is $19.47, according to ZipRecruiter salary data. Most workers in this role earn between $16.35 and $21.88 per hour, depending on experience, location, and employer.

What is a ration clerk?

Ration Clerks are administrative professionals responsible for managing and distributing food, supplies, and other essential items, particularly within military, institutional, or relief settings. They keep detailed records of inventory, issue rations to authorized personnel, and ensure proper documentation for all distributions. Their role is crucial for maintaining accurate supply levels and supporting logistical operations. Ration Clerks often work closely with supervisors and supply officers to guarantee that resources are allocated efficiently and in accordance with established guidelines.

What are the key skills and qualifications needed to thrive as a ration clerk, and why are they important?

To thrive as a Ration Clerk, you need strong organizational skills, attention to detail, and basic mathematical abilities, often supported by a high school diploma or equivalent. Familiarity with inventory management systems, recordkeeping software, and standard office equipment is typically required. Excellent communication, reliability, and the ability to work accurately under pressure help you stand out in this role. These skills ensure effective tracking and distribution of supplies, minimize errors, and support efficient operations within supply chain or military environments.

What are some common challenges faced by ration clerks, and how can they be effectively managed?

Ration Clerks often face challenges such as managing large inventories, ensuring accurate record-keeping, and meeting strict deadlines for distribution. Attention to detail is crucial, as any errors can impact supply availability for teams or units. Effective organization, familiarity with inventory management systems, and proactive communication with supervisors and recipients help mitigate these challenges. Additionally, being adaptable and responsive to last-minute changes or urgent requests is valuable for success in this role.

What is the difference between Ration Clerk vs Supply Clerk?

AspectRation ClerkSupply Clerk
CredentialsHigh school diploma; basic logistics knowledgeHigh school diploma; inventory management skills
Work EnvironmentMilitary or institutional settings, handling food rationsWarehouses, military bases, or organizations managing supplies
Employer & IndustryMilitary, government, or large institutionsMilitary, government, or private sector logistics

The main difference is that Ration Clerks focus on managing food rations, while Supply Clerks handle a broader range of supplies and inventory. Both roles require similar credentials and are found in military and institutional settings, but their specific responsibilities differ based on the type of items managed.

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What are popular job titles related to Ration Clerk jobs?

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Ration Clerk jobs near you
Infographic showing various Ration Clerk job openings in the United States as of September 2026, with employment types broken down into 93% Full Time, and 7% Part Time. Highlights an 100% In-person job distribution, with an average salary of $40,504 per year, or $19.5 per hour.

Ration Clerk

On-site

Southern Foodservice Management, Inc
Printing and Printing Services • 1 - 10 employees
Learn more about Southern Foodservice Management, Incexternal

$15.50 - $17.75/hr

Full-time

Posted 6 days ago

Job description

Southern Foodservice Management, a national contract food service company, is looking to hire a Ration Clerk for our Fort Leavenworth location in Leavenworth, KS.
  • The Shift is 5:30 AM - 1:00 PM.
  • The schedule is Sunday-Thursday.

Job Summary
  • Receive Rations from Warehouse (US Foods, Hiland Dairy, Bimbo Bakery, and ect.)
  • Inspect all products for Quality and Quantity
  • Maintain Inventory Control at all stages of the Ration Clerk chain of custody (Receiving, Storage, Distribution and Restock) through proper handling methods and accurate record keeping.
  • Responsible for ensuring HACCP and other Food Safety Standard Program compliance in receiving and ration areas
  • Issuing correct rations to cooks based on Kitchen Requisition Reports From AFMIS
  • Storing leftover Food rations according to Proper Storage and Food Safety Methods
  • Conduct physical Inventories at Periodic intervals, i.e. daily, weekly, monthly, semi-annually.
  • Ensure security of inventory by proper locking procedures and key control.
  • Ensure all items in storage are properly labeled and stored according to the Food Code and HACCP standards.

Southern Foodservice Management's Culture
We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee:
  • Exhibits a positive, friendly and respectful attitude towards guests and other team members.
  • Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
  • Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
  • Promotes a fun and efficient work environment, focusing on guest satisfaction.

Duties and Responsibilities
  • Do daily physical inventory of all high dollar items
  • Sweep and mop refrigerators and freezer every day.
  • Cull vegetables and onions.
  • Rotate perishables and nonperishable food items daily. Use first-in/first-out method except for bread.
  • Ensure temperature charts are updated, if temperature is out of range call emergency work order ASAP.
  • Ensure that the back dock is clean and free of debris and a safety chain is in place.
  • Pull meat items for next day's menu 72 hours prior to the projected meal. Label each item pulled with a tag stating pounds pulled, meal to be used for, date and time to be used by and type of meat.
  • On ration days ensure the truck is unloaded and subsistence is placed in proper storage area in a quick and timely manner. Ensure that all subsistence is labeled with date receive into the dining facility.
  • Ensure you rotate the new stock to the back and bring the old stock forward.
  • Keep the meat thaw box clean and neatly organized daily. Replace bloody pans with fresh, dry and clean ones.
  • At all costs, make every effort to cut down on potentially hazardous food waste.
  • Ensure that no subsistence leaves the dining facility without prior approval of the Dining Facility Manager.
  • Ensure that all refrigerators and freezers always remain locked and that no one except the ration person enters unless approved by the Dining Facility Manager or ration room NCOIC.
  • All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any "Job" or "Position" assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

Requirements
Physical Requirements
  • Strength: Lift up to 50lbs
  • Posture: Standing and Walking 90%, Sitting 20%
  • Movement of objects: Frequent
  • Heavy lifting, Heavy Carrying, Pushing, Pulling
  • Climbing or Balancing: Occasional
  • Stooping: Occasional
  • Reaching: Frequent
  • Handling: Frequent
  • Talking/Hearing: Frequent
  • Seeing: Frequent
  • Temperature Variation: Frequent

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