Culinary Receiving Clerk — Ensure Fresh, Organized Kitchen

Fellowshiplifeinc; Freehold, Northern (NJ, KY); Hybrid; USD 23,000 - 32,000; Full time

Job summary

FellowshipLIFE in Freehold, NJ is seeking a Receiving Clerk (Full-Time) for the Culinary Services team. You will receive, inspect, store, and distribute food and supplies, ensuring quality, proper labeling, FIFO rotation, and accurate records to support safe, efficient kitchen operations.

The role reports to the Executive Chef and requires the ability to stand, lift up to 50 pounds, and work in temperature-controlled environments.

Qualifications

• High school diploma or equivalent preferred.
• 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.

Responsibilities

• Receive and inspect deliveries from vendors for quality, quantity, and accuracy against invoices.
• Assess product quality and document temperatures upon receipt to ensure food safety compliance.
• Store products to meet health department regulations.
• Label and date received products per requirements.
• Monitor refrigeration and freezer temperatures daily and report concerns.
• Pull and prepare products from freezer inventory for production schedules.
• Maintain organized storage areas and FIFO stock rotation.
• Monitor inventory levels and assist with kitchen orders.
• Assist chefs with meal service during peak times.
• Maintain accurate receiving, temperature, and inventory records.

Skills

Organizational skills

Attention to detail

Basic computer skills

Teamwork

Food safety knowledge

Education

High school diploma or equivalent

Job description

FellowshipLIFE in Freehold, NJ is seeking a Receiving Clerk (Full-Time) for the Culinary Services team. You will receive, inspect, store, and distribute food and supplies, ensuring quality, proper labeling, FIFO rotation, and accurate records to support safe, efficient kitchen operations.

The role reports to the Executive Chef and requires the ability to stand, lift up to 50 pounds, and work in temperature-controlled environments.