Receiver

SUMMARY : Responsible for the purchasing and receiving of all products within unit. Must follow company directed specifications for all products and ensure handling techniques are employed and perform the following duties :

Rate : $16.00

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

MAJOR RESPONSIBILITIES

• Ensures all food and beverage materials and supplies are available.
• Purchases to a goal in all categories as determined by the Chef and Managers.
• Adjusts pars to accommodate fluctuations in business.
• Notifies chef / manager / supervisor of low inventory and recommends new inventory and communicates opportunities / concerns / situations.
• Responsible for quality, sanitation and waste prevention through best practices. Makes suggestions to eliminate waste where and when necessary.
• Inspects all perishables for quality and freshness. Ensures all products are properly rotated and all perishables are dated.
• Displays a positive attitude and practices teamwork to help other team members execute at a high level.
• Assists management in training new employees within their department when applicable.
• Demonstrate core values of company every shift.
• Maintain high-level of knowledge regarding the company’s products and happenings.
• Does not communicate in a profane or socially unacceptable manner that infringes upon the rights of fellow team members.
• Maintains clean storage areas and assists in overall cleanliness.
• Executes various stock pulls as determined by Chefs and Managers.
• Always work in the appropriate uniform as defined by management and follow personal hygiene policy.
• Performs temperature checks according to HACCP guidelines.
• Maintains a tracking of all purchases to ensure accurate cost reporting.
• Performs other duties and tasks as assigned or determined by chefs, management or supervisors including, but are not limited to, the following, trash removal, sweeping, mopping, dishwashing, pot washing, equipment and cooler detailing.
• Understand and utilize all safety and sanitation practices as defined in the safety program and reports any accidents to management.
• Adhere to all company policies and procedures as established in the Employee Handbook.

COMPLEXITY OF WORK : Generally routine; established precedents; practices and procedures exist.

RELATIONSHIPS OUTSIDE WORK UNIT : Exchange of routine information only.

SUPERVISORY RESPONSIBILITIES : N / A

QUALIFICATIONS : To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The requirements listed below are representative of the knowledge, skill, and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must be 18 years of age or older.

REGULAR ATTENDANCE is required and expected.

EDUCATION and / or EXPERIENCE : High school degree or GED preferred; One to two years minimum experience in high-volume food and beverage industry preferred;

or equivalent combination of education and experience.

CERTIFICATES, LICENCES, REGISTRATIONS : Health permit and food safety cards. Employee required to obtain cards individually and provide proof of possession prior to first day of employment.

ON-THE-JOB TRAINING : Ten days learning company policies and procedures and other required and necessary information.

LANGUAGE SKILLS : Ability to read and comprehend simple instructions, short correspondence, and memos. Must be able to communicate with fellow team members to facilitate teamwork and superior guest service.

MATHEMATICAL SKILLS : Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, percentages, ratios, decimals and proportions to practical situations

REASONING ABILITY : Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.

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 (for periods of up to 8 hours or longer, if needed) to stand;

walk; sit; talk or hear; use hands to finger, handle or feel objects, tools or controls; and reach with hands and arms. The employee is also regularly required to stoop, kneel, crouch or crawl.

The employee is frequently required to climb or balance and required to taste or smell.

The employee must regularly lift and / or move up to 50 pounds. Specific vision abilities required by this job include close vision.

WORK ENVIRONMENT : The work environment characteristics described here are representative of those an employee encounters while performing 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 exposed to wet, humid conditions (non- weather); and frequently exposed to work near moving mechanical parts.

While performing this job, the noise level in the work environment is loud.