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Receiving Clerk
Job
Jobsite Hospitality
Las Vegas, NV (In Person)
$52,832 Salary, Full-Time
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Job Description
The Kitchen Receiving Clerk receives, verifies, stores, and stocks all food and beverage products in accordance with company specifications, standards of quality, service, and policies. Assists Executive Chef and Controller in areas of food and beverage inventory quality and cost control, as well as related aspects of food service. Must be familiar with various produce, dairy and protein food options and quality inspections of products delivered. Approach all encounters with guests and team members in a friendly, service-oriented manner.
- Maintain regular attendance in compliance with Company standards, as required by scheduling, which will vary according to the needs of the property.
- Maintain high standards of personal appearance and grooming, which includes a clean, pressed uniform and correct nametag when working.
- Comply at all times with Company standards and regulations to encourage safe and efficient property operations.
- Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members.
- Receives and verifies all deliveries for the Kitchen shipping/receiving dock. All products must be priced, dated, and rotated upon each delivery.
- Examines contents and compare with records, such as manifests, invoices, or orders, to verify accuracy of incoming shipment. Records shipment data, such as damages, shortages and discrepancies, for reporting, accounting, and recordkeeping purposes.
- Confers and corresponds with Executive Chef and/or Controller to rectify problems, such as damages, shortages, and nonconformance to specifications.
- Notifies all departments of products/packages received each day.
- Keeps all storerooms, freezers, refrigerators, and receiving areas clean and organized at all times.
- Assists Executive Chef and/or Controller in maintaining standards as related to quality of product, use records, production, and cost controls.
- Maintains receiving system utilizing Microsoft Word, Excel, Outlook, etc. for the entire culinary operation based on quality of product, cost, and promotes honesty and integrity of the vendors.
- Assists in preparing reports, cost menus, and performs administrative duties as assigned.
- Attends to day-to-day problems and needs for food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies, and/ or other unusual conditions.
- Ensures that quality products are used on all shifts and proper rotation of all items in kitchen.
- Participates in monthly physical inventory and verification.
- Be a team leader by example, continually emphasizing day-to-day communication skills and commitment to our guests.
- Be familiar and follow all company and property policies and procedures.
- Have a working knowledge of the property's safety procedures and equipment as well as emergency plans.
- Complies with all safety standards, service standards, procedures of the Company and Property.
- Practice safe work habits at all times to avoid possible injury to self or other employees.