Under the direction of the LCC Executive Chef, receive, store, account for, and distribute food and non-food products. Receive daily orders for various food and non-food products and assist Executive Chef with reconciling quantity and items received against the invoice. Conduct random spot checks for quality of products and report any issues to management. Store all deliveries in the appropriate storage location, using the First-In/First-Out (FIFO) method. Maintain all storage areas in an orderly, clean, and organized fashion. Coordinate, loan and borrow items with other dining units, including pick up and transfer of products. Maintain accurate waste and temperature logs. Assist management with weekly inventory process. Assist with serving customers, food preparation, cleaning and other duties as assigned. Must be able to work nights, weekends and some holidays.