Receiver

POSITION TITLE: RECEIVER

REPORTS TO: EXECUTIVE CHEF & SOUS CHEF; ASSISTANT GENERAL MANAGER & GENERAL MANAGER

DEPARTMENT: Culinary (Back of House) - Receiving & Storage

CLASSIFICATION: Variable Hour, Non-Exempt

STATUS: Full-Time / Part-Time (as scheduled)

PAY RANGE: $20 per hour

Position Summary

At Bagatelle, every plate and every pour reflects our commitment to exceptional hospitality, culinary excellence, and the vibrant spirit of the French Riviera. That standard begins long before service-at the receiving door, where every ingredient and product that enters our kitchen and bar is checked, counted, and cared for.

The Receiver is responsible for accepting, inspecting, verifying, and properly storing all food, beverage, and supply deliveries. This position ensures that every delivery matches what was ordered and invoiced, meets Bagatelle's quality and food safety standards, and is stored promptly and correctly so the kitchen and bar teams have what they need for every service. The Receiver protects product quality, food safety, and cost control, and serves as a key link between vendors, the culinary team, the bar team, and management.

The ideal candidate is dependable, organized, detail-oriented, and physically capable, takes pride in an orderly and inspection-ready storage area, and is comfortable working early mornings in a fast-paced environment.
Key Responsibilities

Receiving & Verification

• Receive all food, beverage, and supply deliveries during scheduled receiving hours and greet vendors and drivers professionally.
• Verify every delivery against purchase orders and invoices for item, quantity, weight, count, pack size, brand, and price before signing.
• Weigh, count, and inspect products as required; note any shortages, substitutions, damages, or pricing discrepancies on the invoice and obtain driver acknowledgment or credit memos in accordance with Company procedures.
• Reject or return any product that does not meet specifications, quality standards, or food safety requirements, and notify the Executive Chef, Sous Chef, or Manager on Duty immediately.
• Communicate missing, back-ordered, or rejected items promptly to kitchen and bar leadership so menus and prep can be adjusted.

Food Safety & Quality Inspection

• Check and record product temperatures at receiving using a calibrated thermometer, ensuring refrigerated items are received at 41°F or below and frozen items arrive frozen solid, in accordance with the NYC Health Code and Company standards.
• Inspect deliveries for freshness, quality, packaging integrity, expiration dates, signs of temperature abuse, contamination, and pest activity.
• Verify that shellfish arrive with proper identification tags and retain shellfish tags for the required period (90 days) in accordance with NYC Department of Health requirements.
• Ensure meat, seafood, dairy, and produce meet Bagatelle specifications and approved-source requirements.
• Maintain accurate receiving logs, temperature logs, and other food safety records as required.

Storage, Labeling & Rotation

• Move received product to the appropriate storage area promptly-walk-in coolers, freezers, dry storage, the wine cellar, or bar storage-prioritizing refrigerated and frozen items.
• Label and date all products and store them in accordance with First-In, First-Out (FIFO) rotation, proper shelving order (raw proteins below ready-to-eat foods), and allergen separation standards.
• Store all food at least six inches off the floor and keep chemicals and cleaning supplies separate from food products.
• Maintain clean, organized, and inspection-ready storage areas, walk-ins, and receiving areas at all times.
• Break down cardboard and packaging, remove waste and recycling to designated areas, and keep receiving doors and pathways clear.

Beverage & Supply Deliveries

• Receive and verify wine, spirits, beer, and beverage deliveries against invoices in coordination with the Beverage Director, Sommelier, or Bar Captain, and store them securely in designated areas.
• Handle all alcoholic beverage products in compliance with New York State Liquor Authority regulations and Company policy.
• Receive and store non-food supplies, including paper goods, smallwares, linens, and cleaning chemicals, in their designated locations.

Inventory & Cost Control

• Submit signed invoices, credit memos, and receiving records to management or accounting promptly and accurately.
• Assist with daily, weekly, and monthly inventory counts and help maintain accurate stock records and par levels.
• Monitor storage areas for expiring or slow-moving product and alert kitchen and bar leadership.
• Help minimize waste, spoilage, shrinkage, and loss through careful handling, rotation, and secure storage.
• Report any suspected theft, tampering, or inventory discrepancies to management immediately.

Teamwork & Communication

• Work collaboratively with the culinary, bar, and management teams to ensure seamless operations.
• Maintain professional relationships with vendors and delivery personnel while upholding Company standards.
• Support kitchen prep, dish, or porter tasks as needed during slower receiving periods.
• Attend all mandatory meetings and trainings.

Workplace Safety

• Use proper lifting techniques, hand trucks, dollies, and pallet jacks when moving heavy items; request team assistance for any load over 50 pounds.
• When carrying product on stairs, use handrails where possible, keep a clear line of sight, and never carry loads that block your view of the steps.
• Keep receiving areas, stairways, and walkways clear of boxes and obstructions to prevent slips, trips, and falls.
• Use box cutters and other tools safely and only as intended; handle cleaning chemicals according to label instructions and Safety Data Sheets.
• Immediately inform the Chef or Manager on Duty of any DOH, OSHA, or workplace safety concern, injury, or incident.

Professional Standards

• Comply with all Company policies and procedures, including the Employee Handbook, and with applicable city, state, and federal laws.
• Maintain a professional personal presentation and uniform consistent with Company standards.
• Demonstrate integrity and honesty in handling Company product, property, and records.
• Perform other related and compatible duties as assigned by kitchen leadership or management.

Qualifications

• Minimum of 1 year of receiving, stock, warehouse, or kitchen experience, preferably in a restaurant, hotel, or food service environment.
• Working knowledge of food safety, temperature control, and safe storage practices.
• Ability to read and verify invoices, purchase orders, product labels, and expiration dates, and to perform basic math for counts, weights, and pricing.
• Strong attention to detail, organization, and accuracy.
• Dependable, punctual, and able to work independently with minimal supervision.
• Ability to communicate effectively with vendors, kitchen and bar leadership, and team members. Multilingual abilities are a plus.
• Ability to use basic inventory, timekeeping, and email or tablet systems as required.
• Must be at least 18 years of age, as this position receives and handles alcoholic beverage deliveries.
• NYC Department of Health & Mental Hygiene Food Protection Certificate preferred, or ability to obtain within the timeframe required by the Company.
• High school diploma or equivalent preferred.
• Must be legally authorized to work in the United States without employer sponsorship.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be an exhaustive list of all responsibilities, duties, or qualifications of the position, and duties may be modified or added at any time based on business needs. This job description does not constitute a contract of employment; employment with Bagatelle is at-will. Bagatelle is an equal opportunity employer and does not discriminate on the basis of any characteristic protected by federal, state, or local law, including the New York City Human Rights Law. If you are unable to perform any of the responsibilities outlined above, inform your manager or Human Resources so that the Company can engage in a cooperative dialogue regarding reasonable accommodation.


Requirements

Working Conditions & Physical Requirements

Flexible, variable schedule with early-morning start times, and including weekends and holidays based on delivery schedules and business needs.

Ability to stand and walk continuously for extended periods throughout scheduled shifts.

Ability to regularly lift, carry, push, and pull up to 50 pounds, including cases of produce, protein, dairy, beverage product, and supplies.

Ability to frequently climb up and down stairs while carrying heavy items between the receiving area, storage rooms, walk-ins, and the cellar.

Frequent bending, squatting, kneeling, reaching overhead, twisting, and repetitive hand and arm movements.

Regular exposure to walk-in coolers and freezers, outdoor weather at the receiving door, wet floors, cleaning chemicals, and box cutters.

Ability to work efficiently in a fast-paced environment while maintaining accuracy, safety, and composure.