Title:  Shipper & Receiver, Seasonal

Job Summary

SUPERVISORY RESPONSIBILITIES

This position is responsible for inventory management within the unit. This position has no direct reports.

SUMMARY

Receiving and storage of food service items including but not limited to food, beverages, smallwares and equipment.

Completing inventory, organizing and cleaning food service storage areas.

Ensuring all invoices have been verified and received as stated, and providing invoices to the executive chef in a timely manner to ensure prompt payment.

Following all applicable SOPs and HSQA policies, as provided by Compass Group Canada.

Regular attendance is a key performance indicator for this position.

We encourage all associates to accept leadership responsibilities at all times. You have the power to make a difference to all guests. Our primary objective is to make sure our guests have a great experience with us at Compass Group Canada by providing exceptional service and quality. Please follow all of the 7 Essentials of Customer Service Excellence as directed by CGC and your Management team in addition to bringing the required skills of the position

All Stations must be operated according Standard Operating Procedures, with all items purchased from appropriate Managed Order Guides from Approved Suppliers.

· Coordinates the acceptance and review of all deliveries based on current service requirements

· Shortages are immediately communicated to the Executive Chef and/or General Manager in anticipation of guest need.

· Ensures that any substitutions are communicated to the service team, Executive Chef and/or General Manager.

· Ensures receiving SOPs are followed including required FIFO and FEFO procedures.

· Ensures receiving logs are completed as required, including recording temperatures as per HSQA policies and procedures.

· Follows all HSQA, HACCP and WHMIS protocols at all times.

· Ensures the submission of required monthly safety audits and compliance inspections, at the request of the Executive Chef.

· Ensures food received meets strict quality standards, including all temperature requirements for temperature-controlled items.

· Accepts orders and verifies all goods have been received in adequate condition, before signing the invoice, and ensures orders are put away promptly after being received.

· Coordinates any required equipment repairs and additional labour within given budget; ensures approval is obtained for all repairs prior to placing service call.

· Ensures that all expired, damaged or diverted product is addressed immediately, and removed from property within 24 hours.

· Collects completed food delivery records and temperature logs, and keeps all paperwork organized in the office as per HSQA standard.

· Compiles and submits inventory weekly to the FSD/GM.

· Follow waste reduction techniques, including checking clear waste bins for excess or unusual waste after each meal.

· Ensures the cleaning and organizing of the station, including fridges, freezers, serving carts, walk-in fridge, prep table(s) and storage room(s) is completed daily.

· Complete operational reports and provide to the Executive Chef/FSD/GM daily.

· Stores items appropriately according to food safety requirements and rotation protocols.

· Conduct temperature checks to ensure safe product.