Job Description

Under the direction of the Executive Chef, the Sr. Storekeeper Supervisor is responsible for overseeing the receiving, storing, tracking and distribution of perishable, non-perishable and non-food products for Plateia restaurant, Luskin Banquets and UCLA Catering, which utilizes two kitchens. Operational duties include receiving daily orders against invoices, properly storing all deliveries in their appropriate locations using the First In/First Out (FIFO) method, conducting random and consistent spot checks for quality of products and reporting any issues to the Executive Chef/Production Management Team, Assisting Chefs with reconciling on hand inventory and supervising multiple storekeepers and Food Service Workers (FTE, per diem and limited). All storage areas must be maintained in a clean, organized and orderly fashion with accurate waste logs. The Sr. Storekeeper Supervisor must assist with coordinating loans of goods with other dining units, including pick up, delivery and transfers, requiring to drive as needed. They must also assist with serving customers, food preparation, cleaning and other duties as assigned. They must be able to variable shifts and some holidays.

Job Qualifications

Ability to read, understand, and speak English sufficiently to determine and carry out job duties.
Required

Skill in interacting effectively with guests, vendors, and team members, supervisors, and managers in a high volume catering operation setting using positive body language, direct eye contact, active listening, and problem solving techniques.
Required

Ability to interact in a team based environment.
Required

Ability to perform effectively under conditions of fluctuating workload.
Required

Skill in adding and subtracting whole numbers, decimals and fractions sufficiently to properly calculate product needs.
Required

Ability to lift items weighing up to 50 pounds such as bags of supplies and cases of food products.
Ability to stand, climb, stoop, push, and crouch for extended periods of time as required to complete job duties.
Required

Ability to stand continuously throughout an eight hour shift..
Required

Ability to review menus and recipes against current on-hand inventory and calculate ordering needs. Ability to measure dry and liquid food stuffs in units of measurement such as cup, pint, quart, pound, and ounces to properly adhere to recipe and production requirements.
Required

Knowledge of the rules and procedures of sanitation and safety as they apply to production, storage, and service within a food establishment. Ability to effectively and efficiently organize storage areas using the FIFO method.
Required

Ability to accurately count on-hand inventory for the weekly inventory process. Ability to maintain an accurate level of inventory for a large restaurant.
Required

Ability to receive daily orders and reconcile delivered items against the invoice and purchase book.
Required

Time management and organizational skills to review projected deliveries and plan daily work schedule.
Required

Ability to accurately read and record temperatures of storage areas.
Required

Ability to conduct random spot checks of items delivered for quality of product.
Required

Previous experience working in a large scale catering operation with product and equipment storage.
Required

Ability to maintain clean, orderly, and organized storage areas.
Required

Incumbent must have and maintain a valid California Driver’s License. Position is subject to the California DMV’s “Pull Notice System” and continued employment is contingent upon proof of a satisfactory driving record.
Required