Reciever

The Receiver is responsible for maintaining an accurate, reliable, effective, and efficient receiving and stewarding department. This role supervises all receiving activities and handle the administrative elements of the receiving process. This position also manages the cleanliness, sanitation, organization and maintenance of the restaurant and facilities.

• Supervise steward/porter team to ensure daily workload is delegated and executed to standards of restaurant.
• Receive all deliveries (food, paper, and beverage) and verify quantity received to invoice amount.
• Inspect all deliveries (quality and quantity) and reject unacceptable merchandise per internal procedures. Ensure food
quality meets standards set by Chef. Properly clean and store all produce, seafood, and meats. For dry goods, label the
package to indicate date received
• Write up credit claims as necessary, i.e. for goods overcharged/short delivered/quality rejected. Make proper notations
on invoices as necessary.
• Notify departments as direct goods arrive for Front of the House, Bar etc., ensure that items are securely stored, receive
acknowledgment of receipt, when necessary.
• Post invoices and bills maintain administrative reporting sheets for costs and sales
• 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
and rotated properly.
• Coordinate with Culinary and Restaurant Management team to ensure timely ordering of goods.
• Coordinate weekly physical inventory with Culinary team.
• Maintain communications regarding status of orders to ensure no double ordering occurs.
• Maintain established maximum/minimum stock levels of all standard stock items.
• Perform preventative maintenance checks on all equipment.
• Report and/or act on any equipment breakdown or safety issue relevant to your work area.
• Make sure the cleaning of storerooms, fridges, equipment and offices are conducted.
• Follow restaurant standards of guest satisfaction always.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by
following the restaurant’s preventative maintenance schedule.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all service products are received in correct unit count and condition and deliveries are performed in
accordance with the restaurant’s receiving policies and procedures.
• Minumum 2+ years’ experience in a Receiver, Sous Chef, or other role with similar responsibilities in a restaurant of similar caliber
• High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure)
• Associate’s Degree in Hospitality/Culinary or equivalent Certification preferred.
• Food Safety Handlers Certificate Required
• Experience with purchasing/receiving, storing and handling products in the restaurant industry.
• Demonstrated knowledge and experience with managing inventory and cost control is preferred
• Knowledge and experience in safe handling and usage of various kitchen machinery.
• Ability to move, lift, carry, pull or push as needed
• Ability to work in a cold or hot environment
• Must be able to work in a standing position for long periods of time (up to 10 hours) as well as sit at a workstation for
long periods of time (up to 5 hours per day).
• Must be able to reach, bend, stoop and frequently lift up to 30 pounds, and push/pull carts and equipment weighing up
to 250 lbs.
• Must be able to speak, read, write in clear English.
• Must be able to use relevant computer applications (Microsoft Word, Excel, Outlook; restaurant specific purchasing tools)
• Must be able to work a flexible schedule. (including nights, weekends, and holidays)

NOTE: JOB DESCRIPTION IS SUBJECT TO CHANGE BASED ON BUSINESS NECESSITY.
The job description isn’t meant to be complete list of your qualifications or all the things you’ll do.

EQUAL OPPORTUNITY EMPLOYER
Invest Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Invest Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

CONFIDENTIALITY AND DISCRETION
Employee must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Invest Hospitality LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image INVEST Hospitality, LLC.

The Receiver is responsible for maintaining an accurate, reliable, effective, and efficient receiving and stewarding department. This role supervises all receiving activities and handle the administrative elements of the receiving process. This position also manages the cleanliness, sanitation, organization and maintenance of the restaurant and facilities.

• Supervise steward/porter team to ensure daily workload is delegated and executed to standards of restaurant.
• Receive all deliveries (food, paper, and beverage) and verify quantity received to invoice amount.
• Inspect all deliveries (quality and quantity) and reject unacceptable merchandise per internal procedures. Ensure food
quality meets standards set by Chef. Properly clean and store all produce, seafood, and meats. For dry goods, label the
package to indicate date received
• Write up credit claims as necessary, i.e. for goods overcharged/short delivered/quality rejected. Make proper notations
on invoices as necessary.
• Notify departments as direct goods arrive for Front of the House, Bar etc., ensure that items are securely stored, receive
acknowledgment of receipt, when necessary.
• Post invoices and bills maintain administrative reporting sheets for costs and sales
• 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
and rotated properly.
• Coordinate with Culinary and Restaurant Management team to ensure timely ordering of goods.
• Coordinate weekly physical inventory with Culinary team.
• Maintain communications regarding status of orders to ensure no double ordering occurs.
• Maintain established maximum/minimum stock levels of all standard stock items.
• Perform preventative maintenance checks on all equipment.
• Report and/or act on any equipment breakdown or safety issue relevant to your work area.
• Make sure the cleaning of storerooms, fridges, equipment and offices are conducted.
• Follow restaurant standards of guest satisfaction always.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by
following the restaurant’s preventative maintenance schedule.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all service products are received in correct unit count and condition and deliveries are performed in
accordance with the restaurant’s receiving policies and procedures.
• Minumum 2+ years’ experience in a Receiver, Sous Chef, or other role with similar responsibilities in a restaurant of similar caliber
• High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure)
• Associate’s Degree in Hospitality/Culinary or equivalent Certification preferred.
• Food Safety Handlers Certificate Required
• Experience with purchasing/receiving, storing and handling products in the restaurant industry.
• Demonstrated knowledge and experience with managing inventory and cost control is preferred
• Knowledge and experience in safe handling and usage of various kitchen machinery.
• Ability to move, lift, carry, pull or push as needed
• Ability to work in a cold or hot environment
• Must be able to work in a standing position for long periods of time (up to 10 hours) as well as sit at a workstation for
long periods of time (up to 5 hours per day).
• Must be able to reach, bend, stoop and frequently lift up to 30 pounds, and push/pull carts and equipment weighing up
to 250 lbs.
• Must be able to speak, read, write in clear English.
• Must be able to use relevant computer applications (Microsoft Word, Excel, Outlook; restaurant specific purchasing tools)
• Must be able to work a flexible schedule. (including nights, weekends, and holidays)

NOTE: JOB DESCRIPTION IS SUBJECT TO CHANGE BASED ON BUSINESS NECESSITY.
The job description isn’t meant to be complete list of your qualifications or all the things you’ll do.

EQUAL OPPORTUNITY EMPLOYER
Invest Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Invest Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

CONFIDENTIALITY AND DISCRETION
Employee must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Invest Hospitality LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image INVEST Hospitality, LLC.