What are the responsibilities and job description for the Storeroom Attendant position at Compass Group?
Job Title: Culinary Storeroom Attendant
Position Summary:
The Culinary Storeroom Attendant plays a vital role in the daily operations of the culinary department by ensuring that all food and supply deliveries are accurately received, properly stored, and readily available for kitchen production. This position supports the culinary and purchasing teams by maintaining organized storage areas, monitoring inventory levels, and ensuring all items meet quality and safety standards.
Key Responsibilities:
Receiving & Inventory Control:
- Receive all food, beverage, and supply deliveries, verifying accuracy against invoices and purchase orders.
- Inspect products for quality, temperature, and freshness before accepting delivery.
- Accurately label, date, and rotate all incoming products using the FIFO method.
- Communicate any shortages, damages, or discrepancies to the purchaser or chef immediately. Maintain accurate inventory counts and assist with weekly and monthly inventory processes.
Storage & Organization:
- Maintain all dry storage, coolers, and freezers in a clean, organized, and clearly labeled manner.
- Ensure all products are stored according to health and safety standards, including temperature and cross-contamination prevention.
- Help manage par levels to ensure the kitchen has what it needs without overstocking. Support culinary staff by locating and distributing ingredients, supplies, and disposables as requested.
Operational Support:
- Work closely with the purchaser and culinary leadership to anticipate daily and weekly needs.
- Assist in transferring stock between locations as needed.
- Support the receiving dock, ensuring all incoming and outgoing products are handled safely and efficiently. Keep receiving and storage areas clean, safe, and compliant with company and local health regulations.
Qualifications:
- Previous experience in restaurant, hotel, or institutional foodservice preferred.
- Basic knowledge of food safety, storage, and handling procedures (ServSafe certification preferred).
- Strong attention to detail and organizational skills.
- Ability to lift up to 50 lbs and work in cold or hot environments as needed. Reliable, punctual, and able to work independently with minimal supervision.
Reports To:
General Manager, Purchaser, and Executive Chef
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