BC Jobs
  • 24-Feb-2017 to 15-Jul-2017 (PST)
  • 80110 - Grove Events Cooks
  • Monte Rio, CA, USA
  • DOE
  • Hourly
  • Seasonal - Full Time

Job purpose

 

Directly responsible for the receiving of products. Upon receipt the receiving clerk insures each product meets the quality level and specification set forth by the Executive Chef. Receiving clerk maintains an orderly work environment, continuously organizing and rotating food products based on the FIFO rule.

 

Schedule

 

Employee is expected to work when scheduled. Meal breaks and rest breaks are mandatory and are dictated by California state law. Employee is expected to take breaks and split shifts as noted on schedule. Early morning shifts beginning at 5:00 a.m. are common. Many employees will work split shifts and be required to work late nights, commonly ending at 11:00 p.m.

 

Certifications Required

 

California issued food handles card

               Allergy awareness certification: preferred but not required

               First aid certification: preferred but not required

 

Uniform

 

Company issued pants (usually hounds tooth gray kitchen pants), company issued chef coat which must be buttoned to the top with preferred undergarment being a plain white t-shirt, and company issued hat, non-slip black shoes

 

Duties and responsibilities

 

Under general supervision at Jinks or Encampment the receiving clerk works in harmony with co-workers to insure the procurement of products within a specialized area. The receiving clerk position must maintain records of all invoices, returns, credits due and specialized information necessary for proper accounting.

  • Performs a full range of duties including receiving, storing, organizing, inventory and general accounting
  • Works directly with the Purchaser and Executive Chef on quality and quantity issues
  • Plays a supporting role to Sous Chefs and Executive Chef
  • Pays close attention to food safety, food sanitation and hygiene
  • Supports the decisions of upper management without argument or dispute
  • Provides quality service to members and guests
  • Works directly with purchaser to insure purchase orders are placed in a timely manner and product is available for daily service
  • Extended duties include but are not limited to assisting other production areas in need, expediting p.m. dinner service and set up of p.m. dinner stations

 

 

 

 

 

 

 

Qualifications

 

The qualifications required for this positions is to be determined at the time of recruitment. Such determinations will be made based on an analysis of the work activities to be performed and by identifying the education, training, work experience which would provide reasonable assurance that the knowledge and skills required upon appointment have been acquired. Individuals in this position are expected to demonstrate competence in quantity food production.

 

Qualifications include:

  • Minimum of 2 years purchasing or receiving in a high volume food service environment
  • Should possess basic knowledge of food safety, sanitation, and current state food code
  • Must contain healthy knowledge of food products, fabrication terminology, packaging sizes, units and measurements
  • One of the most important traits of this position is the ability to answer the questions of co-workers, in regards to how food is prepared and stored
  • Formal training from an accredited culinary institute or ACF certified apprenticeship

 

 

 

 

Working conditions

 

Shift work includes, but is not limited to; working outdoors, work in challenging scenarios, take direction for multiple supervisors.

 

Physical requirements

 

The employee is required to stand for extended periods of time. Tolerate hot and cold conditions.  Lift heavy objects - up to 50 lbs. on a regular basis. Must be able to kneel down, bend over and stand up many times during a shift. Is required to do repetitive tasks with few breaks.

 

Direct reports

 

 

Purchaser, Sous Chefs, Executive Sous Chef, Executive Chef

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