What are the responsibilities and job description for the Culinary Stock Receiver position at Overlook Communities?
POSITION SUMMARY :
The Culinary Stock Receiver Associate performs in their role under the primary direction and support of the Executive Chef, while also receiving supportive direction from members of the Culinary Services Leadership Team, especially regarding financial reporting. The Culinary Stock Receiver Associate receives and accounts for all goods, both food and non-food, for the Culinary Services department. Responsibilities include properly maintaining storage areas for organization of perishable goods, food safety and loss prevention; accounting for the supplies; ensuring the accuracy and quality of the shipment at the time of delivery; reconciling invoices with billing statements and entering invoices in the Dining Service’s tracking system. Additional duties include performing weekly and monthly inventories which may include over 1000 items annually.
The Culinary Stock Receiver Associate functions as an essential part of the Culinary Services team whose mission is to provide The Overlook community with a high quality, wholesome, nutritious and varied menu and an exceptional dining experience.
Invariably, in a dining service which operates to provide for over several hundred meals a day, unforeseen challenges arise. Culinary Stock Receiver Associate as a team member and as an individual, must anticipate and pro-actively resolve some of these problems. For example, if a menu item is unexpectedly unavailable one may have to, without the assistance of the Supervisor, suggest a substitute item, perform research if necessary and find the substitute item within the established standards of quality and price parameters.
As the first point of control in a HACCP based system ensuring the safety of our foodstuffs thus the safety of our customer. This position is an essential element in maintaining our overall operational standards to ensure that our quality standards are met while preventing such things as spoilage and food borne illness. This individual decides where and how to store goods with an eye to loss prevention and minimizing risks and liabilities while communicating deficiencies.
This position works to resolve systemic issues ensuring the smooth operation of the recycling program. This person indirectly supervises and manages the processes of others through directing the use and supply of goods for the production and service staff as well as communicating and reinforcing standards related to sanitation and appropriate safe food storage.
PRINCIPLE DUTIES / ESSENTIAL FUNCTIONS :
ü Receives a volume of goods daily; ensures that delivered product is accurate, wholesome, and received and stored to standard.
ü Communicates product availability, quality, and location, addressing questions regarding order placement.
ü Coordinates deliveries with vendors enabling proper flow of goods necessary for menu production and customer service.
ü Collects invoices in a timely and accurate manner in support of the accounting department to insure proper payment.
ü Performs daily, bi- weekly inventory of stock as required; to ensure information is accurate when ordering supplies and when performing month end and annual usage reports.
ü Maintains storage areas in an organized and efficient manner. Ensuring the effective rotations and quality of our product and most importantly the safety of our customer.
ü Resource person for the Culinary Services team : retrieving supplies, making deliveries, keeping staff well informed of par levels, stock rotational needs & product substitutions.
ü Performs detailed cleaning responsibilities throughout the kitchens to ensure our standards are maintained.
ü Evaluate each delivery of goods for spoilage, damage, and accuracy of delivery to order to invoice. On average, the receiving tasks take hours to unload, sort, transport, and store deliveries. When multiple deliveries arrive simultaneously, they must quickly determine which items to store first per HACCP plans, health code and ServSafe requirements.
ü Other duties and responsibilities as assigned by the Executive Chef.
QUALIFICATIONS :
High School Diploma or GED – Required.
Extended education and / or experience in the Culinary,– Preferred.
A minimum of 2 years’ experience in Food & Beverage - Required