Receiver at Huntress

Position Summary:    The Receiver is responsible for working with chefs on purchasing, planning, weekly inventory control and quality control of products received daily.    Type: Hourly, Full Time  Pay rate: $20.00-$25.00/hr.    Duties and Responsibilities:  Responsibilities include, but are not limited to:  

• Arrive for all assigned shifts on time and in proper uniform in accordance with all Company policies
• Oversee receiving, storing, and issuing of all food and beverage products in the food, beverage and general storerooms
• Monitor and organize storages Monitor and organize storages as well as refrigerated (Walk-in, freezers, etc.) daily
• Scan daily and keep track of invoices sent and received
• Review supplies using approved vendors given by Purchaser and Director of Culinary
• Review and monitor food purchases and communicate unapproved items to Purchaser and Director of Culinary
• Demonstrated the required expertise in managing a commissary to department inventory requisitioning system for both Huntress and Lumi
• Optimize inventory levels to lower costs through effective inventory practices
• Establish and meet annual goals to promote continuous improvement
• Prepare for and support financial and quality audits to ensure compliance of business processes
• Lead and participate on cross-functional teams to solve problems and improve processes
• Identifies and resolves invoicing problems and issues between accounting, suppliers, and purchaser
• Provide plans and quantitative reports to management for continuous process improvements
• Trace delinquent arrivals of past orders and communicate with Purchaser and Chefs
• Follow environmental and safety regulations and acts in compliance with federal, state, and local laws and sanitation regulations
• At any time. perform other related duties as assigned or requested per purchaser
• Report all work-related accidents to the Executive Chef and follow Company procedures
• Initiate all administrative requirements as needed
• Assist Chefs to Monitor all food waste and eliminate all posing problems. Enforce all departmental efforts to control food costs, keeping kitchen within published budget
• Order supplies in coordination with the Executive Chef using order guides or inventory sheets from current company system
• Set monthly professional goals and discuss them with the Executive Chef and Purchaser

   Qualifications/Education  

• At least 5 years receiving experience in the food and beverage or hospitality industry
• High school degree
• Bachelor’s Degree in Business, Accounting, or related field (preferred)
• Must be familiar with yield management and cost controls
• Must be able to provide legible communication
• Must be comfortable learning new skills

   Skills and Attitudes:  Must be motivated, hard-working, and passionate. This position requires someone who is a strong  leader with the ability to handle multiple tasks and responsibilities.     Must have the ability to:  

• Detail-oriented and analytical.
• Team player with strong negotiation skills
• Strong verbal and written communication skills
• Demonstrable team leadership skills and experience in managing cross-functional projects/teams
• High proficiency and experience using Microsoft Office, specifically Microsoft Excel
• Ability to have a data driven approach to solving problems, excellent planning skills and can manage multiple projects at one time
• Planning/Organizing skills - Prioritize and plans work activities; use time efficiently; plan for additional resources; set goals and objectives
• Problem solving skills- Identifies and resolves problems time efficiently; gather and analyzes information; develop solutions; works well in group problem solving situations; uses reasoning
• Cost Consciousness - Work within approved budget; develop and implements cost saving measures; conserve company resources

   Education:  Must have one or more of the following:  

• 5 years related experience and/or training
• Equivalent combination of culinary degree education and experience.

  Certificates, Licenses, and Registrations:   

• San Diego County Food Handlers Card (must be obtained within 30 days of employment). Serve safe certificate preferred. 
• Anti-harassment and nondiscrimination 1-hour class.

   Physical Requirements:  

• Must be able to stand/walk for up to 6 hours at a time
• Must be able to sit for up to 8 hours at a time
• Must be able to lift at least 50 pounds safely and properly
• Ability to work in a stressful, fast-paced environment
• Must be able to work holidays, nights, and weekends

  ABOUT RMD Group  RMD Group was formed by three partners who had a passion