Definition
This employee is responsible for managing the School Nutrition Department’s inventory for the central kitchen, production departments, and school cafeterias by determining needs, and procuring food and supplies in a timely manner to meet those needs. This employee will maintain and utilize the OneSource data base to perform these functions. General duties include creating bid documents, taking physical inventories ordering food and supplies, adjusting incoming orders, managing staff who pack inventory items, and assisting the distribution department in expediting deliveries to the schools.
Duties and Responsibilities
- Manage inventory levels for school cafeterias, cook/ chill department, and the bakery department.
- Manage inventory/distributions staff (only).
- Ensure inventory is packed in cages to prevent damage to products and food safety during transportation.
- Ensure inventory is received at proper temperatures.
- Review inventory staff time sheets monthly for accuracy.
- Create and consolidate daily production and distribution requirements.
- Create and consolidate daily order sheets for each school and production department.
- Print daily pick and delivery tickets.
- Edit delivery tickets before and after delivery.
- Create weekly and monthly food and supply-demand reports.
- Assist the Assistant Director of Operations in the procurement process by assessing on-hand inventory levels, comparing levels to projected needs, and placing orders with approved suppliers.
- Manage inventory counts at multiple warehouse locations; ensure products are rotated and utilized with first in, first out (FIFO) process.
- Prepare emergency and add-on tickets.
- Manage inventory counts to assure par levels are maintained.
- Enter new items and link to recipes.
- Enter new Cook/Chill and Bakery finished goods into inventory and link to recipes.
- Take monthly physical inventories of all food and supplies and enter data.
- Update price, vendor, and product specification changes.
- Prepare off-site freezer pick-up tickets.
- Assist in manufacturer and government issued product recalls.
- Monitor product quality by ensuring temperature control and adherence to expiration dates.
- Maintain food purchasing, production, and inventory records for the Central Kitchen according to established guidelines.
- Monitor production methods, recipe compliance, food handling procedures, inventory levels, and food storage procedures to ensure they are in accordance with guidelines established by GCSN, the local Health Department, USDA-NCDA, and HACCP guidelines.
- Other duties as assigned by the Assistant Director of School Nutrition and Operations Manager.
Knowledge, Skills, and Abilities
- Working knowledge of foodservice product specifications including pack size, shelf life, applications, and storage.
- Working knowledge of computers, e-mail, and Microsoft Office applications.
- Working knowledge of federal, state, and local regulations pertaining to Hazard Analysis Critical Control Point (HACCP) programs, food safety, sanitation, and workplace safety.
- Ability to communicate effectively in order to develop and maintain effective working relationships with production and distribution department managers, school-level administrative staff, cafeteria managers, school nutrition supervisors, and central kitchen staff.
- Must be self-motivated and able to work independently or with little supervision.
- Ability to make and/or accept change with little or no difficulty and to work as a member of an organizational team.
- Must be able to prioritize work based on general instructions, analyze situations, and make firm decisions based on that analysis.
- Have a working knowledge of large-batch food production, food and supply purchasing, and the use of commercial kitchen equipment.
- Have a working knowledge of food safety and sanitation practices.
- Ability to read, write, keep records, interpret recipes, perform complex calculations, multi-task, and follow written and verbal instructions.
- Have a working knowledge of federal, state, and local regulations pertaining to HACCP programs, food safety, sanitation, local Health Department regulations, and workplace safety.
- Applicants must take a pre-employment drug test, criminal background check, and health exam.
Physical Requirements
- Must be able to physically perform the basic life operational functions of reaching, walking, standing, talking, lifting, hearing, fingering, and repetitive motions.
- Must be able to perform heavy work exerting up to 50 pounds of force on a regular basis to carry equipment, and/or up to 20 pounds of force frequently and a negligible amount of force to constantly move objects.
- Must possess the visual acuity to prepare data, work with record processes, and do extensive reading and research.
Education and Experience
- Associate or Bachelor’s degree in accounting, business administration, food service management, or related field preferred.
- A minimum of four years of relevant food service inventory experience (more than just inventory experience in other businesses); or a combination of education and experience.
- ServSafe Certification or equivalent food safety certification recognized by the Gaston County Department of Environmental Health, is to be completed within one (1) year of the hire date.
Salary: Grade 68, Step 00 (entry-level)
Work Schedule: Monday through Friday, 12 months/year, 8 hours/day
Reports to: Purchasing Officer
Classification: Non-Exempt
Disclaimer: The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job.
If offered a position, prospective employee must pass a required health exam, criminal records check, and drug test.
Updated 01/2025 ACalamia
