Storeroom Clerk/Lead Kitchen Steward

Job Summary :

This position is responsible for ordering, receiving, and quality control of culinary products and supplies ensuring the culinary department is stocked appropriately to provide the members with the finest products while focusing on pricing, trends, and inventory levels and storage.

Essential Duties & Responsibilities include the following, but not limited to :

• Reports to and works closely with Executive Chef and Sous Chefs to order appropriate food stock for kitchen according to requirements, special functions and events, and general supplemental food supplies; determines necessary stock levels to provide adequate food and supplies.
• Maintains effective inventory of food; receives, inspects, and weighs (if necessary) all incoming goods to verify order accuracy.
• Ensures proper and controlled storage of all food items is inventoried and rotated as needed.
• Reports any short or over orders received immediately to Executive Chef or Sous Chef and vendor; works with vendor until issue is resolved; addresses shortages, price changes and related matters; authorizes rejection of orders which fail to meet specifications.
• Assists in the selection and evaluation of suppliers / vendors; obtains the best value at the lowest price consistent with established quality standards and delivery schedules; maintains effective vendor relationships.
• Maintains current files of suppliers, stock lists, catalogs, price sheets, etc.
• Monitors maintenance, repair, and documents repairs of storage facilities.
• Keeps all coolers, dry storage areas, china storeroom, loading dock, receiving area clean, organized, and free from debris, boxes, and any other items or conditions that might inhibit deliveries.
• Conducts inventory and maintains inventory records; assists with the development, documentation, and implementation of inventory control processes and procedures to minimize waste and maximize ration turnover of perishable items.
• Verifies inventory levels by taking physical counts, tracking lost items, and adjusting records.
• Works closely with the Accounting Department in determining accuracy of receipt of goods and inventory levels; codes, processes, and forwards all invoices for payment to Accounting.
• Stores all dishes and other wares in proper areas.
• Sets up, breaks down buffets; cleans and maintains banquet equipment; polishes all banquet equipment as needed.
• May be scheduled for cooking or food preparation shifts as needed during off-season.
• Cleans and sanitizes coolers, freezers, and storerooms.
• Conducts annual update of inventory of all china and banquet equipment.
• Performs other appropriate tasks assigned by the Executive Chef and Sous Chefs.

This list is not intended to be all-inclusive, and you may not be responsible for every item listed. The employer reserves the right to assign additional functions and responsibilities, as necessary.

Qualifications :

Knowledge and Skill Requirements :

Working Conditions and Physical Requirements :

Orchid Island is an Equal Opportunity Employer and a drug-free workplace.

Salary : $20 - $23