FMHOC-Inventory Specialist

Job Description:

The primary responsibility of the Inventory Control Specialist is to provide the highest quality of service to customers at all times. Other responsibilities include receiving, lifting, moving, storing, issuing, counting, sorting, weighing, and verifying items on requisitions or invoices through various inventory control measures and assignment of goods to proper areas of the department via computer data entry. The Inventory Control Specialist rotates stock to ensure freshness, maintains cleanliness and orderliness, including sweeping and mopping of assigned areas as well as any other assigned tasks.

Shift & Schedule:

Fulltime, Morning Shift, 4:30 am to 1:00pm

ESSENTIAL FUNCTIONS/PERFORMANCE EXPECTATIONS

• Communicates clearly with Vendor reps, maintaining good relationships between MMH

and distributors.

• 
  Responsible for keeping storeroom and walk-ins clean and organized.

• 
  Responsible for proficiency in inventory control through use of all related Inventory

Software including receiving, warehouse inventory handling (put-away, picks, and

movements) item card setup, lot tracking, item transfers, physical inventory and item

journals.

• 
  Responsible for the input of data into various statistical spreadsheets and reports.

Returns items not meeting specifications from vendors.

• 
  Uses HACCP (Hazard Analysis Critical Control Points) protocols and ensures the proper rotation

of food products (FIFO- First-In First-Out method).

Effectively communicates with Operations (Chefs and Director of department) to ensure

a comprehensive understanding of all inventory movement (receiving, sorting,

distribution, internal transfers, etc.).

• 
  Excellent written and communication skills

• 
  Strong independent worker

• 
  Self-starter, able to work with minimal supervision.

• 
  Ability to manage multiple tasks and deadlines.

• 
  Experience in data collection and analysis

• 
  Ability to work with diverse groups and be a part of a team

• 
  Commit to upholding polices, principles and best practices for food safety.

• 
  Understands the personal responsibility to follow all safety polices, health rules,

programs, procedures, reports all unsafe acts, environment or behaviors immediately and

always reports safety issues, incidents or accidents immediately.

• 
  Receives all orders from vendors and puts orders in appropriate storage areas according

to HACCP protocols and assures the proper rotation of food products (FIFO method).

1. Inputs orders on computer in order to assist production supervisor.

2. Prints off order guides and inventory list weekly.

3. Assists in taking weekly inventories.

Compiles daily, weekly and monthly orders for each purveyor. Turns orders in to

management for approval.

1. Inputs orders on computer in order to assist Chef De Cuisine and Executive Chef.

2. Prints off order guides and inventory list weekly.

3. Assists in taking inventories and manages said inventories to ensure proper

stewardship of all food and non-food items.

4. Properly allocates invoices to correct cost centers and uses proper General Ledger

Codes for each invoice.

5. Through lot expiration process, manage FIFO (First-In First-Out) process. Checks

dates on all food items in kitchen ensuring the prevention of expired items.

6. Tracks inventory levels and work with other departments to control the

distribution of product on a timely basis.

7. Submits required reports to internal and external stakeholders.

8. Assists in verifying food safety standards insuring all are met for products and

packaging materials through visual inspection, product handling and temperature

monitoring when applicable. Completes and performs follow-through on

activities and documentation when necessary.

9. Compiles all essential reports relating to inventory control and budget fulfillment.

10. Helps establish and control aspects of food cost with relation to ordering and

inventory of all stored items in Food and Nutrition Department as advised by

Food and Nutrition Director and Executive Chef.

EDUCATION AND EXPERIENCE:

• High school diploma/GED or 2 years of kitchen experience.
• Requires the ability to effectively communicate information and respond to questions from all Hospital’s publics.
• Requires ability to show mastery in software such as Microsoft Office products Word, Excel, and PowerPoint as well as any other software or applications need to perform needed job tasks.

PHYSICAL REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential responsibility satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The individual must be able to:

Ø Stand, walk, sit, stoop, reach, lift, see, speak and hear. Lifting is limited to 35 lbs. for clinical staff and to 50 lbs. for non-clinical staff. The individual must use an assisted-lift device or get another individual(s) to assist with the lift that is over these maximum limits.