Receiving Clerk, Food & Beverage Operations

Continental Services•Troy, MI

13h

About The Position

The Receiving Clerk is responsible for the accurate, efficient, and safe intake of all incoming goods for a high-volume commissary operation. This role ensures that all food, beverage, and operational supplies are received in compliance with company standards, food safety regulations, and purchasing specifications. The Receiving Clerk verifies deliveries against invoices, inspects product quality and condition, and maintains proper documentation and traceability, including temperature logs and lot tracking where applicable. Working in a fast-paced environment with frequent and large-scale deliveries, the Receiving Clerk plays a critical role in inventory control, cost management, and operational continuity. This position requires strong attention to detail, organization, and the ability to prioritize time-sensitive tasks such as proper storage of perishable goods. The Receiving Clerk also supports inventory accuracy through proper product rotation (FIFO), communication of discrepancies, and collaboration with culinary, purchasing, and leadership teams. Success in this role depends on maintaining high standards of cleanliness, food safety, and accountability while ensuring all products are received, documented, and stored correctly to support daily production across the commissary.

Requirements

Food knowledge and food service receiving experience preferred
Excellent time management, organization, and communication skills
Comfortable working in dynamic, fast-paced environments
Proficiency with electronic communication and ability to learn new systems
Positive attitude, strong work ethic, and team-first mindset
Accuracy, organization, and attention to detail are critical to this role.
Food safety and quality standards must be strictly followed at all times.

Responsibilities

Must be able to lift at least 50 lbs.
Responsible for receiving deliveries from all vendors (food and beverage).
Verify invoices against received products to ensure accuracy (exception: GFS orders due to size).
Record daily temperatures of delivery trucks and products upon arrival.
Perform random weight checks on catch-weight items (fish, meat, cheese) to confirm correct quantities.
Check temperatures of all potentially hazardous items (meat, fish, fresh chicken) using QR code system.
Log all shellfish using QR code system.
Inspect produce carefully to ensure quality standards are met.
Reject and return any missing, damaged, or poor-quality items on delivery trucks.
Complete a credit log for all returned items.
Ensure all invoices are signed and dated.
Submit all invoices to the office and file appropriately.
Notify Manager of any discrepancies (missing or returned items) for vendor follow-up and credit logging.
Prioritize storage in the following order: Cooler items Freezer items Dry goods
Freezer pallets may be temporarily placed in the cooler if needed.
Follow FIFO (First In, First Out): Older product in front Newer product in back
Monitor expiration dates closely, especially for dairy items (milk, cream, eggs).
Store dry goods last.
Ensure all shellfish tags are submitted to purchasing manager for proper filing.
Maintain a clean and organized storeroom daily.
Check for expired or near-expiration items (chips, soda, popcorn).
Identify and remove dented cans; relocate to loading dock for Forgotten Harvest.
Sweep floors daily; mop weekly.
Check and verify cooler temperatures before leaving each day.
Order chemical and operational inventory through GFS on: Tuesday Thursday Friday
Inventory is a shared responsibility among all staff.
Must be completed daily by 1:00 PM.
Inventory Schedule: Monday: Chef Source, Frog Holler, Meat Cooler Tuesday: GFS, Frog Holler, Meat Cooler, Rhirt Wednesday: Chef Source, Frog Holler, Meat Cooler, Ice Check Thursday: GFS, Frog Holler, Meat, Seafood Friday: GFS, Frog Holler, Review Chef Source (for Tuesday)