Temp Porter - Food & Inventory Support (3 Months)

Future Ventures; Bastrop (TX); On-site; USD 17,000 - 22,000; Full time

Benefits offered by this job

None

Job summary

SpaceX in Bastrop, Texas is seeking a Porter to interact with guests and staff in our private restaurant, restock supplies, and assist with kitchen duties. This temporary position lasts 3 months and may convert based on performance and business needs.

Duties include delivering requisitions, checking beverage stations, inventory counts, and collaborating with culinary and facilities teams to prevent shortages.

Qualifications

• High school diploma or equivalency.
• 1+ years of restaurant, warehouse, or customer service experience.
• Food handler certification preferred.

Responsibilities

• Support daily operational logistics including delivery receiving, restocking, and internal distribution of supplies.
• Conduct daily checks of water jug stations, soda bibs, and CO2 systems to maintain uptime.
• Fulfill and deliver requisitions accurately, ensuring communication via internal systems.
• Assist with weekly inventory counts and ordering cycles to support production and service schedules.
• Verify product quality, expiration, and invoice accuracy during receiving; elevate discrepancies.
• Operate material handling equipment safely and efficiently once trained.
• Maintain clean, organized storage and staging areas.
• Collaborate with culinary, café, and facilities teams to anticipate needs and prevent shortages.
• Support special projects or operational setups as assigned by site leadership.

Skills

Restaurant experience

Porter experience

Inventory experience

Self-motivated

Food handler card

Education

High school diploma

Job description

SpaceX in Bastrop, Texas is seeking a Porter to interact with guests and staff in our private restaurant, restock supplies, and assist with kitchen duties. This temporary position lasts 3 months and may convert based on performance and business needs.

Duties include delivering requisitions, checking beverage stations, inventory counts, and collaborating with culinary and facilities teams to prevent shortages.