Hospitality - Food and Beverage Inventory

Job description

Hospitality Consultant/Inventory/Costing Associate
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The Hospitality Consultant will spearhead the new development of food expansion while meeting with owners and managers of restaurants, bars, and hotels to conduct food audits, professional inventory control, costing analysis of kitchen inventory and menu items, and drive sale opportunities. We are happy to provide paid training for the right candidate, preferably someone with kitchen management experience who is well-versed in inventory taking and recipe management.

This position has serious opportunities for promotion up to regional territory development, and even Franchisee Owner. Opportunities for Franchise Ownership will be offered through sweat equity. If you are someone who is excited at the opportunity to eventually own your own business, then please apply now so we can meet!

Requirements:

• Work early mornings (we start usually around 5am)
• Must have own transportation and valid driver’s license and insurance
• Be able to count accurately
• Ability to do basic math
• Ability to work with little supervision and get the job done in a timely manner.
• Ability to work with chefs and kitchen help to get recipes, prep and menu
• Ability to review data and analyze results
• Kitchen experience in a restaurant setting is preferred
  • Preferably experienced in both inventory taking and recipe management

Experience:

• 2 years of kitchen experience required
• Experience with kitchen inventory taking and recipe management/menu planning is preferred

Pay:

• Beginning Training Salary : $800 a week to start
• Training is fully paid, scheduled pay raises based on performance
• Sign on Bonus!
• $500 paid out after 30 days on the job and as the candidate progresses into the role as expected.

Schedule:

• Monday to Friday- some exceptions

Education:

• High school or equivalent, preferred

Work Location:

• We work at our clients’ locations, so every day we are at different places.