The Kitchen Receiving Clerk is responsible for proper receiving, storing and issuing of all products and maintenance of general storerooms, walk in refrigerators and walk in freezers under the guidance of the direct supervisor.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Inspects and unpacks all merchandise received, and stocks/stores it. Insure that all invoices are properly accounted for at all times.
• Assists management in keeping the storerooms properly organized.
• Assists in annotating adjustments, also being aware of the importance of the first in/first out (F.I.F.O.) rotation.
• Assists with end-of-month inventories.
• Maintain the cleanliness of storerooms and designated workstations.
• Maintain a list for out of stock/goods not received "items" so that follow-up can be made.
• Assisting in removal of containers when empty, garbage and recycling.
• Insure that all goods required to run the F&B department are available when necessary.
• Manage the operation of the purchasing department; train employees on proper goods receiving and storage methods.
• Keep purchasing and storage areas clean and organized as per the chef’s standards.
• Check for any early deliveries and process and put away.
• Spot check all coolers for temperature (32-41degree Fahrenheit or 0-5 degree Celsius).
• Spot check all freezers for temperature (-18 to -25 degree Fahrenheit or 0 to -10 degree Celsius).

Receiving Goods:

• All products will always be neatly put away with care.
• Food product will never be on the floor.
• No items to be stored allowing for any potential cross contamination.
• Develop great relationships with all security guards and LP departments.
• Check all goods (Food and Beverage) for quality and temperature abuse.
• All Potentially Hazardous Food (PHF) must arrive at less than 40F.
• All Frozen Foods must show no signs of thawing.
• If there is temperature violation, contact a Chef or the Purchasing manager on duty for return of goods.
• Check quality indicators on all fresh/frozen proteins, fruit, herbs, vegetables, frozen goods, dry goods.
• Check quality indicators on all operating supplies.
• All dry good items should have packaging that is not damaged in any way.
• Put all goods away in proper locations.
• Rotate Stock, change storage bins ensure all items are properly labeled.
• Develop a “Must use Product List” (any product that must be used in order for it not to spoil or any product that we have an excessive amount of and it will potentially spoil). This list must be developed daily and communicated to the chef using the “Must use Product List” form.
• Maintain a list of all spoilage items.
• Par Stock will be checked:
• All coolers will be restocked before the end of the shift, swept, mopped and cleaned.
• All storage areas well be kept clean and organized not limited to deep cleaning.
• Additional projects and responsibilities may be assigned as needed.

SPECIFIC EXPERIENCE WE'RE SEEKING:

• One (1) to two (2) years of comparable experience is preferred.
• Must be able to lift, move, and carry up to 50lbs.
• Must be comfortable in high temperatures of Walk in coolers and walk in freezers for extended periods.
• Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors.
• Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
• The position requires multitasking with heavy emphasis on providing detailed, organized management of operation functions while being capable of working in an atmosphere where numerous interruptions may occur.
• Must have understanding of purchasing/receiving clerk daily processes.
• This position requires a flexible schedule, must be able to work evenings, weekends, and holidays.

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

Salary:  US $10 to $12 per hour + a share in the gratuity pool