Purchasing-Receiving Clerk

Remington Hospitality•Key West, FL

3d•Onsite

About The Position

This role involves working closely with the Executive Chef to manage food purchasing and inventory. The Purchasing-Receiving Clerk will be responsible for daily and monthly inventory counts, maintaining purchase logs, placing food orders with purveyors, and assisting with weekly quotes. Accuracy and efficiency are key in this role, as is the ability to track expenses and communicate effectively with leadership.

Requirements

Use arithmetic to accurately calculate costs and prices and track expenses
Spell accurately
Ability to memorize food recipes and food preparation instructions
Ability to work in a standard office environment.
Prolonged periods of sitting at a desk and working on a computer. (6-8 hours a day)
Occasional standing and walking throughout the workday.
Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment.
Ability to communicate effectively verbally and in writing.
Occasionally required to stand, walk, bend, reach, or carry items.
Ability to lift and/or move 10–25 pounds as needed (e.g., files, office supplies).
Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles).
Ability to hear and participate in conversations and meetings, use phone and/or headset

Nice To Haves

May be required to work varying schedules to reflect the business needs of the property

Responsibilities

Work with the Executive Chef, knowing the upcoming business levels and what specific food will be needed.
Accurately and efficiently complete a daily inventory (approximately 60 minutes per day) and assist the Executive Chef/Sous Chef with the monthly inventory.
Accurately and efficiently complete the daily purchase logs and call in all food orders to purveyors by 12pm (noon) the day prior to delivery.
Accurately and efficiently assist the Executive Chef/Sous Chef with weekly quotes as required. Check quoted prices against invoice prices and notify leadership of any deviations.