Receiver

Job Title: Receiver – Bazaar Meat

Location: Miami Beach, FL

Reports To: Executive Chef / Sous Chef / General Manager

Department: Culinary / Operations

Employment Type: Hourly, Non-Exempt

About José Andrés Group & Bazaar Meat

José Andrés Group (JAG), led by Chef José Andrés, is known for creating exceptional dining experiences through culinary innovation, outstanding hospitality, and a values-driven culture.

Bazaar Meat by José Andrés is a bold, theatrical, and elevated dining experience that reimagines the modern steakhouse. Our team combines exceptional ingredients, culinary craftsmanship, and thoughtful hospitality to create memorable experiences for every guest.

We are looking for hardworking, organized, and detail-oriented team members who take pride in their work, bring a positive attitude, and are eager to learn and grow.

Position Summary

The Receiver plays an essential role in supporting the daily operations of Bazaar Meat by ensuring all food, beverage, and restaurant supplies are received accurately, inspected for quality, properly documented, and stored according to José Andrés Group standards. This position works closely with Culinary, Beverage, and Operations leadership to protect product quality, maintain organized storage areas, and ensure the restaurant has the products and supplies needed for successful daily operations.

The ideal candidate is highly organized, dependable, detail-oriented, and comfortable working independently while communicating effectively with vendors and restaurant leadership.

Key Responsibilities

Receiving & Product Inspection

• Receive all food, beverage, and restaurant supply deliveries accurately and efficiently.
• Verify deliveries against purchase orders, invoices, and packing slips.
• Confirm product quantities, weights, pricing, and specifications before accepting deliveries.
• Inspect products for freshness, quality, temperature, packaging integrity, and overall condition.
• Ensure premium meats, seafood, produce, dairy, beverages, and specialty products meet established quality standards.
• Reject or immediately communicate damaged, incorrect, expired, or substandard products to leadership.
• Document shortages, substitutions, credits, and discrepancies accurately.

Product Storage & Organization

• Properly organize and store received products immediately following delivery.
• Maintain walk-ins, freezers, dry storage, beverage storage, and receiving areas in a clean and organized condition.
• Rotate products according to FIFO standards.
• Ensure all products are properly labeled, dated, and stored according to food safety requirements.
• Maintain clear and organized shelving to support accurate inventory and efficient restaurant operations.
• Ensure products are stored at appropriate temperatures and in designated locations.

Inventory & Documentation

• Maintain accurate receiving records, invoices, packing slips, and related documentation.
• Assist leadership with inventory counts as assigned.
• Communicate product shortages, discrepancies, and unusual usage to the appropriate Manager or Chef.
• Assist with maintaining appropriate par levels and organization of restaurant supplies.
• Support accurate tracking of high-value and specialty products.

Food Safety & Sanitation

• Follow all JAG and local health department food safety and sanitation standards.
• Verify appropriate temperatures of refrigerated and frozen products upon delivery.
• Follow proper procedures for handling and storing raw proteins, produce, dairy, and other products.
• Prevent cross-contamination during receiving and storage.
• Maintain a clean, safe, and sanitary receiving and storage environment.
• Immediately communicate food safety or product quality concerns to leadership.

Vendor & Team Communication

• Maintain professional and respectful communication with vendors, delivery drivers, and restaurant team members.
• Coordinate delivery timing and receiving priorities with Culinary and Operations leadership.
• Communicate missing products, substitutions, damaged items, and delivery discrepancies promptly.
• Work collaboratively with Culinary, Beverage, Purchasing, and Operations teams.
• Participate in meetings or training as required.

Receiving Area & General Support

• Maintain the loading, receiving, and storage areas clean, organized, and free of hazards.
• Break down boxes and properly dispose of packaging and receiving materials.
• Assist with moving and organizing deliveries throughout designated restaurant storage areas.
• Maintain clear pathways and follow established safety procedures.
• Support additional inventory, storage, and operational tasks as assigned.