This position assists the kitchen in all aspects of delivery and food storage and is the primary contact for all deliveries.

This position is responsible for the storage and rotation of products as well and maintaining vendor delivery relationship.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

When an order comes in, you should execute the following steps :

Orders are second priority to guests. Do not leave your post on the line to check in an order if it will compromise your service to a guest.

Find someone to cover your post, or arrange for another certified team member to check-in your order. If you cannot accommodate a delivery immediately, tell the delivery person how long they will have to wait.

• Find the order board on its hook in the office.
• Check the items received against the items ordered. Make sure the number of items and size of the case match as well as the object itself.
• Check the quality of containers. Do not accept damaged goods.

Example wet boxes of chocolate, dented cans, ripped flour bags, broken cryovacs

• Check the quality of all perishable goods. Remember, you should only accept items at the peak of quality.
• Immediately open all items delivered from the Blackberry Laundry, so we can deal with these ASAP if there are any problems.
Produce check for :
• Freshness
• Freshness
• Firmness
• Degree of ripeness : Do not accept any product that is overripe or beginning to rot
• Evidence of mold : Do not accept berries or any other produce which shows even the slightest evidence of molding or discoloration
• Color : Do not accept any lettuces or any other produce which are not the right color, example no yellow leaves in baby lettuces
• Moisture : Moisture is very detrimental to produce and is a sign of age, such as wet lettuce and moist wild mushrooms.

Meat

• Cryovaced meats should have a tight seal
• All meat should be rich in its color and not browning or greening in any way.
• Browning indicates a loose package and exposure to air, or simply age.
• Greening indicates possible before freezing or deterioration
• Meat should feel wet, not slimy

Fish

• Eyes should be clear
• The flesh should be firm and bright in color, not graying
• Fish should arrive on ice and should be re-iced immediately. Place fish in a perforated Lexan fit into a solid Lexan. Cover the fish with parchment and pour loose ice on the parchment.
• The flesh should not be dried (indicates exposure to air or freezer burn) or slimy (except trout, which is naturally this way)
• If any item is returned, make sure the adjustment is made on the invoice before the delivery person departing. Only then should you sign the invoice.

Immediately store the delivery in its proper place. If you sign the invoice, you are responsible for the quality of the products received and their proper storage.

Break down boxes and store them. Immediately report any previously unnoticed problems to the Sous chef.

All fruit that needs to ripen further should be moved immediately to the dry storage basement ripener, unpacked from its case.

When it is ripe, it should be removed to the walk-in to arrest the ripening process.

Blackberry pays all vendors from the invoices. Place the invoice in the invoice box in the kitchen office. Please do not put it in your pocket.

You will take it home and forget to bring it back, and the vendor won't get paid.

Must comply with all company policies and procedures.

Regular and consistent attendance is required to perform the essential functions of this position.

Must be able to work well with other Team Members, Managers, and interact with our guests.

SUPERVISORY RESPONSIBILITIES

None

EDUCATION and EXPERIENCE

Basic kitchen operations experience

LANGUAGE SKILLS

Able to read and understand recipes / directions

MATHEMATICAL SKILLS

Basic understanding of general math

REASONING ABILITY

Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals.

PHYSICAL DEMANDS

• Some heavy lifting is required. All work involves standing for most, if not all, of the working shift.
• May be asked to drive a company vehicle or golf cart.

WORK ENVIRONMENT

• Professional kitchen
• Will be asked to go outside, regardless of weather conditions, to receive the product.

Last updated : 2024-04-27