Storeroom Clerk - Pier House Resort & Spa, Key West

Remington Hospitality • Key West, FL

3d • Onsite

About The Position

The Storeroom Clerk will work closely with the Executive Chef to manage inventory and food orders based on upcoming business levels. This role involves daily and monthly inventory counts, accurate record-keeping of purchase logs, and placing food orders with purveyors. Additionally, the clerk will assist with weekly quotes, compare invoice prices to quoted prices, and report any discrepancies to 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 immediately 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed