POSITION SUMMARY:

Reporting to the Manager Inventory Operations and working in close partnership with kitchen leadership, the Inventory Operations Coordinator II is tasked with helping to ensure that all product receiving, inventory, routing, storage, cleanliness and food temperature functions are completed according to agency policies and procedures.

The Inventory Operations Coordinator II makes it possible for their dedicated volunteer and staff teammates to produce the meals with love our community relies on. This is an ideal position for a thoughtful, reliable, dedicated and organized worker with excellent communication skills that wants to help facilitate the creation, storing and distribution of our medically tailored meals.

 QUALIFICATIONS REQUIRED:

• Experience working in a warehouse or kitchen inventory control function
• Experience receiving products and the associated paperwork
• Must be able to work as part of a team in a fast paced environment, communicating effectively with colleagues, volunteers and clients
• Excellent communication skills both written and verbal.
• Ability to speak, read and write in English to facilitate communication
• Flexible schedule with the ability to work days, nights, weekends and holidays to meet demand
• Microsoft Office proficiency

QUALIFICATIONS DESIRED:

• Supervisorial experience
• Industrial kitchen experience
• Experience with Computrition or inventory tracking software
• Hands-on experience driving vans and forklifts
• Forklift Certified

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

• Train and oversee volunteer tasks, while also organizing inventory and deliveries
• Create and foster a positive volunteer experience by ensuring volunteers remain engaged in productive tasks
• Update volunteer roster as needed when receiving communications from volunteers
• Rotate new product in storage areas using first-in-first-out (FIFO) method and proper procedures for handling and packaging food
• Plan the cycle of food in storage areas and assign correct cooler or dry storage area for incoming product to facilitate with Operations functions and product distribution
• Organize and log paperwork and verify quantities and costs with purchase orders
• Immediately report all delivery discrepancies
• Assist with weekly inventory of food, beverage and prepared meals
• Assist with management of warehoused items needed by the kitchen and distribution teams
• Assist with procedure development and improvement where warranted
• Maintain clear and efficient communication between all parties involved in the receiving and delivery process
• Other duties as assigned

POH COMPETENCIES:

• A Team player: Demonstrates cooperative spirit, respects professional boundaries and is successful at sharing responsibilities with others
• Self-Led: Knows and completes responsibilities in assigned timelines, asks for clarifications when needed
• Sensitive to the circumstances and needs of the critically ill and seniors, as well as people with mental health and substance abuse issues
• Customer oriented: Works well with all customers (internal staff and external contacts), promotes a positive image of the agency and works diligently to resolve customer issues
• Poised: able to maintain a calm, positive and constructive attitude during interactions with diverse populations, sometimes in challenging situations
• Ethical: Honest, accountable, maintains confidentiality
• Well organized: Information organized and accessible, maintains efficient work space, manages time well
• Strong communicator: excellent verbal and written communication skills
• Technical savvy: Skilled with computers, proficient with function appropriate technology, learns quickly, uses technology to enhance job performance with the interest and ability to learn new technology
• Leadership I: Completes all assigned tasks in a timely manner and is able to identify projects or work needed for future completion. Anticipates needs before they are assigned. Recognizes themselves as a departmental or function representative
• Takes Initiative: Takes action, seeks new opportunities, strives to see projects to completion

PHYSICAL DEMANDS AND WORK ENVIRONMENT: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical demands: While performing duties of job, incumbent is occasionally required to stand for long periods of time and move; walk; sit; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk and hear. Employee must bend, stoop and lift and/or move up to 50 pounds unassisted on a regular basis. Employee must be able to move fully loaded carts from floor to floor for storage on a regular basis. Employee must be able to work in a freezer environment (with provided equipment and clothing) for long periods of time. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work environment: The noise level in the work environment will consistently vary from moderate to loud. The work environment will be ever changing with volunteers and staff members all sharing limited space and working together in the Kitchen. The work environment will consistently have wet floors, temperature extremes, moving objects and loud noises