RECEIVING CLERK

FellowshipLIFE is more than a workplace. Every day, our teams across our Life Plan Communities in New Jersey come together with a shared purpose: to serve others with compassion, excellence, and a genuine spirit of hospitality. Whether your role is in healthcare, hospitality, operations, administration, or support services, what you do truly matters. Each team member helps create an environment where everyone feels valued, supported, and encouraged to grow.

As a mission-driven organization, FellowshipLIFE is committed not only to enriching the lives of older adults and those we serve, but also to helping our team members thrive. We believe in creating opportunities for growth, supporting career development, and recognizing the unique strengths each person brings. Here, you're encouraged to learn, advance, and build a future you're proud of all while being part of a team that truly values you and your contributions.

Position Title: Receiving Clerk (Full-Time)
Department: Culinary Services
Location: Applewood Village at Fellowship Life
Reports To: Executive Chef

Position Summary

The Receiving Clerk is responsible for receiving, inspecting, storing, and distributing food and supply deliveries for the Culinary Services Department. This position plays a key role in maintaining food quality, inventory accuracy, and regulatory compliance by ensuring all products are received, labeled, stored, and documented according to state and local health department standards. The Receiving Clerk works closely with the Executive Chef, culinary team, and vendors to support efficient kitchen operations in both Independent Living and Assisted Living dining services.

Essential Duties and Responsibilities

• Work under the direction and supervision of the Executive Chef.
• Receive and inspect deliveries from vendors for quality, quantity, and accuracy against invoices.
• Assess product quality and document food temperatures upon receipt to ensure compliance with food safety standards.
• Store products appropriately to meet all state and local health department regulations.
• Label and date all received products according to regulatory and organizational requirements.
• Monitor and record refrigeration and freezer temperatures daily and report concerns promptly.
• Pull and prepare products from freezer inventory daily for thawing according to production schedules and cycle menus.
• Maintain organized storage areas and ensure proper stock rotation using First In, First Out (FIFO) practices.
• Monitor inventory levels and order milk and related products for both Independent Living and Assisted Living kitchens.
• Assist chefs and cooks with meal service, including serving on the hot line during dinner service when staffing needs require.
• Maintain accurate receiving, temperature, and inventory records.
• Follow all sanitation, food safety, infection prevention, and workplace safety procedures.
• Perform additional duties and special projects as assigned by the Executive Chef.

Qualifications

• High school diploma or equivalent preferred.
• Previous experience in receiving, inventory control, food service, culinary operations, or warehouse functions preferred.
• Basic computer and recordkeeping skills.
• Strong organizational skills and attention to detail.
• Ability to work independently and as part of a team.
• Knowledge of food safety and sanitation practices preferred.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, and pull up to 50 pounds regularly.
• Ability to work in varying temperature environments, including refrigerators and freezers.
• Frequent bending, reaching, and stooping.