Lead Receiver / Head Steward - La Estancia

Job Description

Job Description

The Receiver / Head Steward is responsible for maintaining an accurate, reliable, effective, and efficient receiving and stewarding department. This role supervises all receiving activities and handles the administrative elements of the receiving process. The position also oversees the cleanliness, sanitation, and organization of the restaurant and facilities, including the storage, organization, and handling of operating supplies and equipment, OS&E.

Paid Time Off (PTO)

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Hands on Training

Career Growth Opportunities

Retirement Plan

Supervise the steward and porter team to ensure the daily workload is delegated and executed to restaurant standards.

Own the storage, organization, and handling of all operating supplies and equipment, OS&E.

Attend BEO meetings and coordinate with the Events team on any OS&E needs.

Receive all deliveries of food, paper, and beverage, and verify the quantity received against the invoice amount.

Inspect all deliveries for quality and quantity, and reject unacceptable merchandise per internal procedures.

Ensure food quality meets the standards set by the Chef.

Properly clean and store all produce, seafood, and meats. For dry goods, label the package to indicate the date received.

Notify departments as direct goods arrive for Front of House, Bar, and other areas, ensure items are securely stored, and receive acknowledgment of receipt when necessary.

Process receiving activity in our procurement systems.

Post invoices and bills, and maintain administrative reporting sheets for costs and sales.

Keep all storage areas at the highest level of sanitation and cleanliness.

Check expiration dates and follow First In, First Out, F.I.F.O., to ensure all products are stored correctly and rotated properly.

Coordinate with the Culinary and Restaurant Management team to ensure timely ordering of goods.

Maintain communication regarding the status of orders to ensure no double ordering occurs.

Collaborate with the Executive Chef on stock levels and the management of inventory.

Manage and maintain accurate inventory of dry goods, plates, glassware, cutlery, and other operational supplies, including ongoing organization, tracking, and coordination to support smooth daily operations.

Own barn inventory, with clear accountability for stock levels and condition.

Partner closely with FOH managers on inventory, ordering, and replenishment of glassware, cutlery, plates, and other service items to keep operational needs met and counts accurate.

Report any equipment breakdown, maintenance issue, or safety concern relevant to your work area.

Ensure the cleaning of storerooms, fridges, equipment, and offices is conducted.

Follow restaurant standards of guest satisfaction at all times.

Ensure all equipment is kept clean and in excellent working condition through personal inspection and by promptly reporting items that require service.

Ensure all service products are received in correct unit count and condition, and that deliveries are performed in accordance with the restaurants receiving policies and procedures.

Understand and perform to the companys Mission Statement and Core Values.

Maintain a clean and sanitary work environment, and keep all areas clean and organized at all times.

Be part of a team. Work together and be attentive to each others needs daily.

Maintain a gracious, pleasant, and friendly attitude while contributing to a teamwork-based environment, assisting fellow team members as situations arise.

Embody the standards of the restaurant brand by displaying professionalism in all forms of communication.

Attend all required meetings.

Take pride in your appearance while adhering to the Dress and Appearance Policy.

Work in a safe manner and abide by Workplace Health and Safety standards and Food Safety and Hygiene standards.

Adhere to company policies regarding accident and incident reporting procedures.

All other duties as assigned.

Minimum 2+ years experience as a Receiver, Sous Chef, or other role with similar responsibilities in a restaurant of similar caliber.

High School Diploma or equivalent level of education required. Must be able to add, subtract, multiply, and divide in all units of measure.

Associates Degree in Hospitality or Culinary, or equivalent certification, preferred.

Food Safety Handlers Certificate required.

Experience with purchasing, receiving, storing, and handling products in the restaurant industry.

Demonstrated knowledge and experience managing inventory and cost control preferred.

Knowledge and experience in the safe handling and usage of various kitchen machinery.

Ability to move, lift, carry, pull, or push as needed.

Ability to work in a cold or hot environment.

Must be able to work in a standing position for long periods of time, up to 10 hours, as well as sit at a workstation for long periods of time, up to 5 hours per day.

Must be able to reach, bend, stoop, and frequently lift up to 30 pounds, and push or pull carts and equipment weighing up to 250 lbs.

Must be able to speak, read, and write in clear English.

Bilingual in Spanish strongly preferred.

Must be able to use relevant computer applications: Microsoft Word, Excel, and Outlook, plus restaurant-specific purchasing tools.

Must be able to work a flexible schedule, including nights, weekends, and holidays.