Available Positions: 14    Year Round Positions: No   Seasonal Positions: Yes

Storekeepers keep our kitchen stocked with all the ingredients needed to make great meals for our guests and employees.

Storekeepers wear uniforms provided by the company. Employees must bring their own leather, close-toed, non-skid shoes.

REPORTING RELATIONSHIPS:
Reports directly to the Food Production Manager and Assistant Food Production Manager.

RESPONSIBILITIES:

Perform all job duties toward the goal of providing excellent guest service in an efficient manner.

Ensure that any and all items needed for any meal period are available and in a ready to use form.

Ensure that any and all items needed to perform the daily operational procedures are available
   and in a ready to use form.

Act responsibly for receiving, storing, transferring or returning any item that the operaton may use.

Produce and distribute all neccessary documents to support the receiving, storing, transferring
   or returning of any items that the operation may use.

Inform the Food & Beverage team of any discrepancies in the order and follow the correct
   procedure for zeroed items.

Establish and maintain order in both the dry storage areas, food and non-food,
   and the walk-in coolers and freezers.

Maintain sanitation and cleanliness of the dry storage areas and walk-ins
   immediately following the receiving and storing of all items to those mentioned areas.

Rotate product in all areas using the first-in, first-out inventory system.

Document and inform the culinary staff of items that are close to the expiration date or are
   showing signs of spoilage to minimize product waste.

Observe, monitor and follow-up on business level changes with the Food Production Manager to adjust
   par levels of inventory items.

Establish and maintain open lines of communication with the Warehouse Lead
   to promote a healthy supporting/operating relationship.

Perform a physical count of all items at the end of each fiscal period. Perform an inventory
   on all food and beverage items at the end of the second week of the fiscal period.

Maintain and project a professional attitude and appearance at all times.

Make appropriate decisions, weigh out all factors, contact appropriate resources to make an
   informed decision that will positively effect the operation and the Company.
   Evaluate the decision and make more.

Follow company and departmental environmental practices to minimize
   wasted energy and resources.

SKILLS AND KNOWLEDGE:

Working knowledge of all product used, including
   proper handling and storage procedures and
   how long product will last.

Working knowledge of administrative duties, including
   use of production records,inventory procedures,
   order catalogue and proper set up of a thaw cycle.

Ability to organize and prioritize daily routines.

Ability to understand basic computer operator commands.

Ability to communicate in a positive and concise manner.

Ability to accomplish common tasks with little direct supervision.

Physical requirements include:
    Able to lift and carry up to 75 pounds
    Able to stand on feet for at least eight (8) hours each day
    Bending and kneeling
    Stretching and reaching
    Working with required chemicals