Reporting to the Kitchen Manager, Executive Chef, and Sous Chefs, the Kitchen Steward / Receiver is responsible for maintaining cleanliness and sanitation standards within the kitchen while supporting the efficient receiving, organization, and distribution of goods throughout the Club. This position plays a key role in ensuring kitchen operations run smoothly by maintaining a clean work environment, properly handling incoming deliveries, and assisting with inventory and storage management.
The primary duties and responsibilities include, but are not limited to:
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Operate dishwashers to clean dishes, glassware, flatware, pots, and pans.
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Sanitize and wash dishes and other items by hand as required.
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Scour pots and pans and clean and polish silverware.
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Use manual and electrical appliances to clean, peel, slice, and trim foodstuffs.
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Wash, peel, and cut vegetables and fruit as directed.
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Clean and sanitize kitchen work surfaces, cupboards, storage areas, appliances, and equipment.
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Remove kitchen garbage and recycling and ensure waste is disposed of properly.
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Handle, store, and use cleaning products safely and in accordance with WHMIS standards.
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Sweep, mop, and maintain cleanliness of kitchen floors and work areas.
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Load and unload bus pans and trays.
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Replenish condiments and other supplies in service and preparation areas.
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Support kitchen operations and assist culinary staff as required.
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Perform other related duties as assigned.
The primary receiving and inventory duties and responsibilities include, but are not limited to:
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Receive and inspect incoming shipments to ensure accuracy and quality of products received.
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Check deliveries for damages, shortages, or discrepancies and promptly communicate issues to the appropriate department manager.
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Unpack, label, organize, and distribute inventory to designated storage locations and departments throughout the Club.
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Ensure invoices, packing slips, and receiving documentation are accurately processed and provided to the appropriate personnel.
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Assist the Executive Chef with weekly ordering processes using the Club's centralized order guide.
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Maintain organized, clean, and properly stocked storage areas, refrigerators, freezers, and dry storage locations.
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Rotate inventory using First-In, First-Out (FIFO) procedures and monitor product quality and expiration dates.
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Assist with inventory counts and stock monitoring as required.
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Identify and communicate low stock levels, shortages, or receiving concerns to management.
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Support continuous improvement initiatives related to inventory control, storage organization, and operational efficiency.
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Solid written and verbal communication skills.
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Ability to safely lift and carry up to 50 lbs on a regular basis.
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Strong organizational and time management skills.
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Ability to work independently and prioritize multiple tasks in a fast-paced environment.
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Strong attention to detail when receiving, inspecting, and storing products.
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Effective communication skills and the ability to work collaboratively with multiple departments.
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Basic computer skills and experience with inventory or purchasing systems are considered an asset.
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Knowledge of food safety, sanitation practices, and FIFO inventory procedures is considered an asset.
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A passion for process improvement, problem-solving, and operational efficiency.
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Previous experience in a kitchen, stewarding, receiving, warehouse, inventory, or food service environment is considered an asset.
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Experience handling deliveries, inventory control, or stock management is considered an asset.
· Staff meals· Competitive wages· Training & Development· Pro Shop Discounts· Diverse and Welcoming Work Culture Learn more about us by visiting - https://www.derrickclub.com/Our_Club/Testimonials
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