Purchasing Clerk (F&B) at Salishan Coastal Lodge

SCP Hotels•Gleneden Beach, OR

4h•$18 - $20

About The Position

Purchasing Clerk (F&B) at Salishan Coastal Lodge Soul Community Planet (SCP) was born out of a vision to make the world a better place by serving those who value personal wellness (Soul), social good (Community), and the environment (Planet). SCP provides hand-crafted venues comprising hotels, coworking, restaurants,s and fitness. For those who believe in the power of healthy living, kindness toward others, and compassion for the planet, welcome to SCP. The SCP brand and culture are founded on the core values of Soul Community Planet. Healthy, kind, and green. With a growth mindset and a kindness focus, the new team member/ candidate will exemplify and practice the SCP culture alongside the SCP community. The Role: The Purchasing Clerk is primarily responsible for receiving and sending goods, supplies, and overnight mail while providing inventory support of the Food and Beverage Department.

Requirements

Must be a United States citizen or possess a valid work permit.
Must be able to read, write, and speak English. Fluency in other languages is beneficial.
Must be able to accurately follow instructions, both verbally and in writing.
Outstanding organization, coordination and multi-tasking abilities.
Must have general computer skills, including Microsoft Office and Google Suite.
Must have the ability to lift heavy items up to 75 lbs..
Must have a valid State-Issued Driver's License.

Responsibilities

Embrace and exemplify the SCP Culture & Core Values in your day-to-day job duties.
Accepting deliveries, and when necessary, unpacking containers.
Check shipment by ensuring that received items match purchase orders, packing lists, and informing the Executive Chef of any discrepancies.
At the request of the Executive Chef, ensure that all items received in the department are properly routed to other property departments or guests.
Informing the manager of damages or shortages of delivered properties.
Placing items in inventory.
Rotate stock at the request of the Executive Chef to prevent spoilage of inventory
Complete receiving inspection sheet and review with the Executive Chef on a daily basis.
Complete a receiving log and point out inefficiencies in quality, cost or weight.
Inspect, plan, and ensure that all materials and equipment are in complete readiness for service.
Maintain knowledge of correct maintenance and use of equipment.
Maintain knowledge of and comply with all departmental policies, service procedures, and standards.
Access all functions of computer/software systems.
Other duties as assigned.