Rane Culinary Science Center
  • Auburn, AL, USA
  • Full Time

JOB SUMMARY

  • Calculate figures for food inventories, orders, and costs.
  • Maintain clear and organized records to ensure all reports and invoices are filed and stored properly.
  • Post invoices using computer programs.
  • Conduct inventory audits to determine inventory levels and needs.
  • Complete requisition forms for inventory and supplies.
  • Notify manager/supervisor of low stock levels.
  • Verify and track received inventory and complete inventory reports and logs.
  • Reconcile shipping invoices and receiving reports to ensure count accuracy.
  • Receive, unload, and process deliveries.
  • Refuse acceptance of damaged, unacceptable, or incorrect items.
  • Troubleshoot vendor delivery issues and oversee return process.
  • Adhere to food safety and handling policies and procedures across all food-related areas.
  • Monitor PAR levels for all food items to ensure proper levels.

CRITICAL TASKS

General Procurement

  • Conduct inventory audits to determine inventory levels and needs.
  • Lock and unlock secure merchandise storage areas.
  • Notify manager/supervisor of low stock levels in a timely manner.
  • Work with suppliers to resolve discrepancies between invoices and actual received merchandise, and report to manager/supervisor as necessary.
  • Verify and track received inventory and complete inventory reports and logs.
  • Order packaging, raw materials, and supplies as needed.
  • Reconcile shipping invoices and receiving reports to ensure count accuracy.
  • Complete requisition forms for inventory and supplies.
  • Use technology to send, receive, and print out product requisitions.
  • Receive, unload, and process deliveries and account for incoming freight based on invoice and receiving reports.
  • Troubleshoot vendor delivery issues.
  • Oversee return process by verifying counts, shipping addresses, labels, etc.

Finance

  • Maintain clear and organized records to ensure all reports and invoices are filed and stored properly.
  • Post invoices using computer programs.
  • Calculate figures for food inventories, orders, and costs.
  • Maintains cost records as outlined in the Cost Control Manual.
  • Carries out daily random samples of receiving reports and market lists investigate quantity and price differences and reports unresolved discrepancies to the Materials Manager/Purchasing Manager and or Controller.
  • Updates and distribute purchase price comparisons and sales statistics as required.
  • Completes and distribute cost and sales potential reports as requested by Management and as outlined in the Cost Control Manual.
  • Provides timely month-ends accounting information with pertinent observations to enable completion of month-end financial reports.
  • Provides Daily & Monthly Food & Beverage Cost Outlet wise to the Management.

General Food - Stocking/Receiving

  • Refuse acceptance of damaged, unacceptable, or incorrect items, track refusal of items, and communicate to appropriate management.
  • Adhere to food safety and handling policies and procedures, such as First In-First Out (FIFO) and Cold Chain compliance, across all food-related departments or areas.
  • Reduce workplace hazards in storeroom by following safe handling and storage policies and procedures.
  • Inspect deliveries and date times to verify freshness, cleanliness, consistency, and quality throughout case lots.
  • Monitor PAR levels for all food items to ensure proper levels.
  • Date, label, and rotate all items according to company standards.
  • Identify and remove merchandise that is outdated, distressed, or unacceptable in appearance to ensure quality and freshness.
  • Maintain active ServSafe Certification

Experience in purchasing/receiving is desired.

3-5 years of accounting experience.

Accounting or business degree preferred, but applicable experience can substitute.

Strong experience in Microsoft Excel is highly desired.

Rane Culinary Science Center
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