Receiver - New York, United States - Casa Lever
Description
Position Purpose:
the receiver is responsible for the safe, timely, and accurate receipt of items ordered, all deliveries and placed in specified areas of the restaurant.
Must unload packages and check their contents to ensure they match the orders.Key Responsibilities/Accountabilities:
- Receive all deliveries (food, paper, wine, liquor, and beverage) and verify quantity received to invoice amount. Accept kitchen deliveries and stock items in assigned storages and coolers based on the product storing instructions
- Notify departments for Front of the House, Bar etc., ensure that items are securely stored, and receive acknowledgments of receipt when necessary.
- Inspect all deliveries (quality and quantity) and reject unacceptable merchandise per internal procedures Ensure accuracy of item description and counts for all incoming and outgoing shipments. Ensure food quality meets standards by Chef and beverage by Beverage Director. Properly clean and store all products in designated areas
- Write up credits claims as necessary, ie for wine overcharged/short delivered/quality rejected. Make proper notations on
(and garden bar during the season)
- Complete all daily wine, liquor and beer pulls based on requisition. Restock the bar daily and the garden during the season.
- Keep all storage areas at the highest level of sanitation and cleanliness
- Ensure expiration dates are checked and follow First In, First Out (F.I.F.O) to ensure that all products are stored correctly
- Coordinate with Culinary and Restaurant Management team to ensure timely ordering of goods.
- All deliveries to be put away in a timely manner, no longer than one (1) hour.
- Handle inventory of linen and reorder if needed
- Receive all linen deliveries and stock in the linen closet
- Separate the damaged/dirty linen upon delivery for returns
- Label all wines with BIN number labels provided by Wine Director
- Rearrange and restock pantry and all storage areas for better efficiency and cleanliness and keep them always organized.
- Responsible to make sure loading dock is clean and well organized.
- Count all China, glass and silverware on monthly basis and provide the results to General Manager
- Assist in counting or spot checking of wine on weekly and monthly basis when asked
- Monitor par levels of all nonperishable and perishable items and handle ordering in timely manner
Minimal Essential Requirements:
- The ability to work as part of a team, and personal cleanliness
- Very basic food handling, preparation, and cleaning skills are welcomed
- Time management and ability to work under pressure to manage high volume of production
- Active listening and learning skills
- Reading and speaking comprehension skills
- Ability to lift up to 50lbs and push &pull carts up to 100 lbs
- Exposure to various food allergens
- Standing and walking for 68 hours at a time
ADA:
SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of
1990.
Position Purpose:
the receiver is responsible for the safe, timely, and accurate receipt of items ordered, all deliveries and placed in specified areas of the restaurant.
Must unload packages and check their contents to ensure they match the orders.Key Responsibilities/Accountabilities:
- Receive all deliveries (food, paper, wine, liquor, and beverage) and verify quantity received to invoice amount. Accept kitchen deliveries and stock items in assigned storages and coolers based on the product storing instructions
- Notify departments for Front of the House, Bar etc., ensure that items are securely stored, and receive acknowledgments of receipt when necessary.
- Inspect all deliveries (quality and quantity) and reject unacceptable merchandise per internal procedures Ensure accuracy of item description and counts for all incoming and outgoing shipments. Ensure food quality meets standards by Chef and beverage by Beverage Director. Properly clean and store all products in designated areas
- Write up credits claims as necessary, ie for wine overcharged/short delivered/quality rejected. Make proper notations on
(and garden bar during the season)
- Complete all daily wine, liquor and beer pulls based on requisition. Restock the bar daily and the garden during the season.
- Keep all storage areas at the highest level of sanitation and cleanliness
- Ensure expiration dates are checked and follow First In, First Out (F.I.F.O) to ensure that all products are stored correctly
- Coordinate with Culinary and Restaurant Management team to ensure timely ordering of goods.
- All deliveries to be put away in a timely manner, no longer than one (1) hour.
- Han
