In our kitchens, we focus on fresh and simple ingredients. And we always have. Since the beginning, we've served chicken that is whole breast meat, with no added fillers or hormones, and we bread it by hand in our restaurants. Produce is delivered fresh to our kitchens several times a week. Salads are chopped and prepared fresh throughout the day. This position requires someone who is able to be at work at 5 am. This person is in charge of putting the truck away. Be able to perform invoices in the systems and report if anything is missing or damaged. 1 time during the week, this person will do the weekly food count. During the End Of the Month, this person will participate in counting the End Of the Month. This person likes to be organized and able to label the restaurant efficiently. This person will have the big responsibility of having the key to the restaurant.Knowledge of store layout * Knowledge of Temperature and Time controlled items * Able to correctly put truck away according to item and label on boxes * Be in compliance with FIFO (First In First Out) * Keep the store Organize (especially while putting away truck) * Receive orders correctly on Inform * Be able to complete QIC forms (When issues with orders/items) * Track the quality of the food * Assist with BOH and/or FOH operations * Be able to perform Inventory at the EOM * Keep labeling and location of items in the restaurant up to date including travel path * Take good care of the restaurant key * Organizational Skills * Good written and verbal Communication (Emails, notifications, etc) * Ability to make spot counts for food control items. * Proficient in computer skills (email, excel, word)