POSITION SUMMARY: To ensure the safe and sanitary delivery of all food products to all outlets in a timely manner. Those items will consist of, but not limited to, the commissary, bakery, banquet, and all other items that are necessary for the resort’s food production and sales. 

ESSENTIAL FUNCTIONS:  

• Drivers shall be responsible for ensuring that their vehicles are clean and sanitary before loading their deliveries as well as having them clean at the end of their shift 

• In-between deliveries, drivers shall assist with the cleanliness of storage areas and put away received items at the direction of the commissary and bakery Chefs 

• All food items for transport shall match the delivery order. If it does not, the driver will contact the department chef and/or warehouse. (When items are missing, the drivers need to inform all parties involved) 

• Cold foods shall be transported in such a manner as to ensure that the food items are delivered within 2 hours of loading to maintain temperature controls 

• Hot foods shall be transported in such a manner as to ensure that the food must be delivered within 2 hours of loading 

• Drivers are responsible for loading and returning washed pans/containers back to the commissary. This includes buckets, Lexan’s, Cambro’s, sheet trays, etc 

• ALL OTHER DUTIES AS ASSIGNED 

EXPERIENCE/QUALIFICATIONS:  

• Minimum Degree Required:   ​High School Diploma or Equivalent​  

• Preferred Degree:  N/A 

• Certificate(s) or License(s): Valid Driver’s License, Servsafe  

• Years of experience: N/A  

KNOWLEDGE, SKILLS, AND ABILITY:  

• Communicate effectively orally and in writing as appropriate for the needs of the audience  

• Reading Comprehension - Understanding written sentences and paragraphs in work related documents  

• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences  

• Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.)  

• Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems  

• Guest and Personal Service - Knowledge of principles and processes for providing guest and personal services. This includes guest’s needs assessment, meeting quality standards for services, and evaluation of guest satisfaction  

• Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly  

TRAVEL REQUIREMENTS:  

• Frequent travel throughout property as needed  

PHYSICAL REQUIREMENTS:  

•  Restaurant / Resort