JOB SUMMARY

Maintain, develop, and implement procedures that ensure the highest levels of inventory accuracy and that FIFO methodologies are followed in order to minimize the amount of shrink incurred.

• Ensure an accurate perpetual inventory by supporting the cycle counting process and identifying and resolving inventory item variances.

• Review Overage, Shortage, and Damage Forms (OS&D Form) completed by receivers for completeness and accuracy. Approve OS&D Forms after verification of information for accuracy and completeness. Investigate root causes for OS&D incidents and develop corrective actions to avoid or minimize future cases.

• Retrieve shelf life, product lot, product expiration data and review to ensure proper product rotation and selection is taking place in order to avoid obsolescence and minimize shrink.

• Communicate detailed information for any potential loss of inventory (expiration, temp issues, etc.) to the CFO. Warehouse Operations to ensure timely action on volatile inventory.

RESPONSIBILITIES

• Work with other line supervisors and management to ensure appropriate work priorities are assigned and issues are efficiently communicated and addressed.

• Assign crew members to specific duties to maximize efficiency for a department.

• Ensure that the crew is working safely and efficiently as a team.

• Correct anyone who is not following preferred work methods and/or is working in an unsafe manner, as well as ensure all hazard analysis and critical control point (HACCP) and other food safety guidelines are followed at all times.

QUALIFICATIONS

Education

• High school diploma or GED equivalent.

Experience

• 2 years (extensive) produce knowledge or related industry.

Professional Skills

• General understanding of processing procedures of a high volume warehouse/ production facility.

• Demonstrated leadership ability.

• Ability to read, write and communicate fluently in English.

• Bi-lingual in Spanish preferred.

Physical Demand

• Able to manually move 25lbs. frequently and up to 50lbs. occasionally.

• Must be able to bend, stoop, push and pull.

• Constant standing and walking for periods over eight hours.

DECISION-MAKING AUTHORITY

Most important decisions made fully independently:

• Assign duties to crew members and efficiently direct workflow.

• Ensure that crew is working safely, following all preferred work methods and food safety procedures and guidelines.

Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required):

• Assigning work priorities to meet customer demands.

ORGANIZATIONAL REPORTING

Supervisor Title

• Supervisor/Manager