Inventory Specialist - Patient Food Services

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 AND SCHEDULE

5:00am- 2:00pm

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).

Turns orders in to management for approval.

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.

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

• 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.