Properly receive and store goods and products using proper rotation and organization. Break down and dispose of boxes and packaging afterwards to ensure a clean and safe work environment. |
Ensure all receiving paperwork is neatly and accurately organized for management. |
Take inventory of products in designated storage areas and communicate with management accordingly. |
Effectively move and transport goods and products between multiple hotel locations with efficiency and in accordance with workplace ergonomics. |
Replenish and maintain proper levels of product throughout the venue. |
Ability to move and/or consolidate product from one vessel to another (i.e. – large format bulk prepped product into smaller containers for service). |
Ability to assist in restocking products for the venue. |
Wipe down and restock table condiments and service ware in venue as needed. |
Collaborate, create and follow prep and par lists to ensure proper amounts of product are transferred. |
Wrap, label and date all food product in accordance with SNHD standards. |
Work cleanly and maintain a clean and sanitary work environment in accordance with SNHD guidelines. |
Maintain a true understanding of the food regulations with the ability to recite upon request and assist in the training of new employees as requested. |