Description should include

counting or weighing items when received
comparing the amounts and quality of items received with the invoice and recording the differences, if any
checking the temperature of goods requiring refrigeration
checking for damage/freshness
handling food and beverage supplies according to the standards set by the facility and government food regulations
placing items in appropriate storage areas, addressing refrigerated/frozen items first
protecting items and utensils from dust, insects, rodents, toxic materials, and unclean equipment
establishing storeroom control (i.e., controlling stock and its use) to control costs, prevent waste, prevent inadequate stock rotation, and deter theft.

Process/Skill Questions:

Thinking

Communication

Leadership

Management

Who is responsible for receiving food and beverage supplies?
How is theft detected?
How does a facility move forward if the order does not meet the standards of freshness?
When is the food source USDA approved?
How does one know if the food received meets the facility's standards?