Under the supervision of the Executive Chef, orders, receives, stores, and maintains inventory of all food and supplies within food services. Maintains all storage areas according to established regulatory agency standards. Receives and stores all department deliveries according to established procedures and standards. Ensures all items date marked and maintained according to all established regulatory standards. Performs other duties as assigned.
Requirements
High School Diploma or equivalent.
ServeSafe certification highly preferred.
At least one year of food service and/or catering experience in a restaurant and/or hospital setting preferred.
Ability to interact/communicate effectively with clients, customers and support staff.
Comprehensive knowledge of food trends with a focus on quality, procurement of products, storage, sanitation, food costs controls, serving and presentation.
Proficiency in the use of computers and business software to include: Word, Excel, PowerPoint, Outlook, and Publisher preferred.
Excellent written and verbal communication skills.
Must possess full range of body motion to pass basic FIT test for position to include walking, kneeling, standing, pushing, pulling, bending, stooping, reaching and sitting for extended periods of time.
Must be able to lift and carry up to 75 pounds.
Must be able to work in all storage areas including walk-in freezer.
