ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.   

Please note: other duties may be assigned as required. 

 

 All Stations must be operated according Standard Operating Procedures, with all items purchased from appropriate Managed Order Guides from Approved Suppliers.  

• Coordinates the acceptance and review of all deliveries based on current service requirements  

• Shortages are immediately communicated to the Executive Chef and/or General Manager,STOREKEEPER MANAGER in anticipation of guest need. 

• Ensures that any substitutions are communicated to the service team, Executive Chef and/or General Manager, storekeeper manager. 

• Ensures receiving SOPs are followed including required FIFO procedures. 

• Ensures receiving logs are completed as required, including recording temperatures as per HSQA policies and procedures. 

• Follows all HSQA, HACCP and WHMIS protocols at all times. 

• Ensures the submission of required monthly safety audits and compliance inspections, at the request of the Executive Chef. 

• Ensures food received meets strict quality standards, including all temperature requirements for temperature-controlled items. 

• Accepts orders and verifies all goods have been received in adequate condition, before signing the invoice, and ensures orders are put away promptly after being received. 

• Coordinates any required equipment repairs and additional labour within given budget; ensures approval is obtained for all repairs prior to placing service call. 

• Ensures that all expired, damaged or diverted product is addressed immediately, and removed from property within 24 hours. 

• Collects completed food delivery records and temperature logs, and keeps all paperwork organized in the office as per HSQA standard. 

• Compiles and submits inventory weekly to the FSD/GM. 

• Follow waste reduction techniques, including checking clear waste bins for excess or unusual waste after each meal. 

• Ensures the cleaning and organizing of the station, including fridges, freezers, serving carts, walk-in fridge, prep table(s) and storage room(s) is completed daily.  

• Complete operational reports and provide to the Executive Chef/FSD/GM daily. 

• Stores items appropriately according to food safety requirements and rotation protocols. 

 

 

CORE COMPETENCIES 

• Must complete assigned tasks in a timely manner and be able to work in a fast-paced environment 

• Must work efficiently and effectively to ensure essential tasks are complete to prevent food spoilage 

• Pays attention to detail and addresses concerns quickly, including managing multi tasks simultaneously and ensures that all orders are accepted promptly once arrived. 

• Interacts with managers, supervisors and other associates in a positive, respectful manner at all times 

• Follows manager direction as required 

 

PHYSICAL DEMANDS 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

 

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel and reach with hands and arms. The employee is required to stand and walk throughout the shift. The employee is occasionally required to talk or hear. The employee must be able to frequently lift and/or move up to 50 pounds.  

 

WORK ENVIRONMENT 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

 

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; extreme cold and extreme heat.  The noise level in the work environment is usually moderate.