Receiving and Issuing Clerk Lead

• Train and supervise employees under his/her supervision
• Attend and participate in Food Production meetings as instructed
• Maintains safety, sanitation and health code standards
• Determines production schedules and worker-time requirements to ensure timely delivery of services
• Maintains direct communication with kitchen staff and purchasing, advising of inventory levels and any missing product
• Reconcile purchase orders to invoices, communicate discrepancies to Culinary and/or Purchasing Department
• Monitor the proper rotation and storage of all purchased products according to established safe food handling procedures
• Issues, files and maintains all control forms, BEO’s, Production Sheets
• Examine products and supplies to ensure quality and quantity meets SAVOR… Food and Beverage established standards and specifications
• Supervises the storing of prepared and fresh products, monitor proper storage procedure and temperatures
• Ensures proper receiving procedures such as
• date stamping, temperature checks and storage of all products according to established safe food handling procedures
• Supervises the staging of all product to be used by culinary
• Ensure efficient and correct product is issued to Culinary, Location Managers and Food Service Managers as requisitioned, maintaining close communication with those persons to ensure timely receipt of products
• Prepare and control products for delivery and receipt to and from locations as indicated by requisition forms and/or BEO’s established through the FSS and Event Master system
• Supervises the receiving and storage of product returned from Catering and Retail food and beverage locations
• Coordinate product to be picked up for donation, maintain donation log
• Ensures donated product is logged on proper form, communicated to Chefs and Purchasing
• Supervise and prepare daily, pre/post event, and monthly inventories as requested by Chef and Purchasing Manager, including walk-in refrigerators and freezers and F&B storage areas
• Ensure cleanliness of walk-in refrigerators, freezers and storage areas according to established safe food handling procedures
• Follow all rules and regulations of Catering by SMG in regards to appearance, attendance and conduct
• Perform other related duties as assigned by Executive Chef/Sous Chef/ Purchasing Manager/Supervisor

• Must be at least 18 years of age
• Must have working knowledge of proper food handling and storage
• Ability to use, maintain, and train others in the use of basic food service and kitchen equipment
• Must have ability to follow directions and effectively perform the work required
• Must know how to operate a 10-key calculator
• Must be able to lift, push/pull or carry up to 100 pounds
• Must be able to walk, stand and lift for reasonable periods of time
• Strong communication skills and the ability to read, write, and understand English
• Basic knowledge of PC applications such as Excel and Word, CBORD System a plus
• Must have a pleasant personality and neat appearance
• Must be a member in good standing of the local Union

CBORD System a plus