Inventory Control

Blount Fine Foods•McKinney, TX

8d•Onsite

About The Position

Responsible for the coordination and verification of inventory in the warehouse, ensuring inventory accuracy to the day's divisional needs during their designated shift. Essential Duties and Responsibilities include the following. Other responsibilities w/ similar skill and work conditions as assigned. Responsible for guiding, training, and leading the inventory team to ensure the accurate and timely processing of divisional manufacturing ingredients. Responsible for inventory accuracy within the department. Responsible for inventory transactions required throughout the shift. Verify departmental Allergen guidelines are followed and ensure integrity of containment (IOC) of all ingredients throughout the material handling process. Ensure the accuracy of lot numbers and movements in the system of materials. Ability to lead, be a teacher, and create a positive work environment. Completing investigations into inventory issues Cycle Count Program Identifying and communicating shortages Responsibilities for Food Safety Responsible for completing required paperwork accurately and honestly as applicable. Must adhere to all corporate GMPs (Good Manufacturing Practices), established SOPs (Standard Operating Procedures) and all Food Safety policies. Must adhere to all Allergen control programs and procedures as applicable. Responsible for reporting suspicious packages, activities and individuals. If monitoring CCPs (Critical Control Points), must be trained in HACCP (Hazard Analysis Critical Control Point) and adhere to approved HACCP plan(s). Positional accountabilities : Ability to own, lead and develop one’s own area of responsibility. 100% adherence to all recipe designs; no deviations. 100% adherence to all company GMP’s (Good Manufacturing Practices) and SOP’s (Standard Operating Procedures); no deviations. Update Supervisor on efficiencies and any hindrances to the process. Offer recommendations and solutions to such matters. Utilize designated paperwork/systems to track, verify and adjust efficiencies. Be prepared to explain successes and opportunities. Utilize designated paperwork/systems to track and verify ingredient inventories. Responsible for disposition of product being put “on hold” or deemed “waste”, as a result of dept. error or inefficiencies.

Requirements

Ability to lead, be a teacher, and create a positive work environment.
Must adhere to all corporate GMPs (Good Manufacturing Practices), established SOPs (Standard Operating Procedures) and all Food Safety policies.
Must adhere to all Allergen control programs and procedures as applicable.
If monitoring CCPs (Critical Control Points), must be trained in HACCP (Hazard Analysis Critical Control Point) and adhere to approved HACCP plan(s).
Ability to own, lead and develop one’s own area of responsibility.
100% adherence to all recipe designs; no deviations.
100% adherence to all company GMP’s (Good Manufacturing Practices) and SOP’s (Standard Operating Procedures); no deviations.

Responsibilities

Coordination and verification of inventory in the warehouse.
Ensuring inventory accuracy to the day's divisional needs during their designated shift.
Guiding, training, and leading the inventory team to ensure the accurate and timely processing of divisional manufacturing ingredients.
Ensuring inventory accuracy within the department.
Performing inventory transactions required throughout the shift.
Verifying departmental Allergen guidelines are followed and ensuring integrity of containment (IOC) of all ingredients throughout the material handling process.
Ensuring the accuracy of lot numbers and movements in the system of materials.
Completing investigations into inventory issues.
Managing the Cycle Count Program.
Identifying and communicating shortages.
Completing required paperwork accurately and honestly.
Adhering to all corporate GMPs (Good Manufacturing Practices), established SOPs (Standard Operating Procedures), and all Food Safety policies.
Adhering to all Allergen control programs and procedures.
Reporting suspicious packages, activities, and individuals.
If monitoring CCPs (Critical Control Points), must be trained in HACCP (Hazard Analysis Critical Control Point) and adhere to approved HACCP plan(s).
Owning, leading, and developing one’s own area of responsibility.
100% adherence to all recipe designs; no deviations.
100% adherence to all company GMP’s (Good Manufacturing Practices) and SOP’s (Standard Operating Procedures); no deviations.
Updating Supervisor on efficiencies and any hindrances to the process.
Offering recommendations and solutions to such matters.
Utilizing designated paperwork/systems to track, verify, and adjust efficiencies.
Being prepared to explain successes and opportunities.
Utilizing designated paperwork/systems to track and verify ingredient inventories.
Responsible for disposition of product being put “on hold” or deemed “waste”, as a result of dept. error or inefficiencies.