Food Service Inventory Coordinator

Receive, store, and issue food and non-food supplies from the storeroom based on department policies and are required to place orders based on PAR levels. Follow regulatory standards to ensure quality and safety compliance. Utilize and update the Food Service department's computerized inventory control management system.

Schedule: 5:30 am – 2:00 pm and 8:00 am – 4:30 pm; must be available on weekends

Job Responsibilities:

• Handle requests for components, materials, and supplies to end users.
• Review and maintain materials management records and support development of materials management procedures and forms.
• Assist with receipt and acceptance of incoming materials, proper documentation of shipments of final products to end users, and release and issue of material to end users in accordance with established procedures.
• Review and maintain records for audit purposes per established procedure(s).
• Required to place orders based on PAR levels.
• Receive food and nonfood supplies. Store food and supplies in designated storage areas in accordance with department policy. Compare purchase order to invoice. Compare invoice to goods received. Return unwanted, unordered, or damaged goods and document action on all receiving documents. Verify that the electronically generated invoice file matches the goods received and import the file into the departmental operations management software to receive the associated purchase order. Attach the purchase order to the invoice and deposit it in the designated office area. Audit deliveries to ensure proper weight, temperature, and quality.
• Store food and nonfood supplies. Ensure that goods are stored in proper storage area within two (2) hours of receipt. Ensure that food and non-food supplies are stored in accordance with health and safety regulations and departmental policy. Conduct physical inventory according to established policy. Enter daily receipts and issues in the computer.
• Pull food and nonfood supplies per requisition and ensure distribution of supplies follows policies and procedures.
• Maintain sanitation and safety of storage areas. Record temperatures of the freezer and coolers, and document actions taken if out of compliance. Ensure that storeroom and assigned freezers and coolers are maintained in a sanitary manner. Report malfunctioning equipment to maintenance personnel.
• In the absence of the Storeroom Supervisor, place replenishment orders via the departmental operations management software to maintain set par levels on basic order guide items.
• Operate St. Jude vehicle to pick up or deliver food and/or supplies to campus food venues, vendors, catering events, the St. Jude warehouse, etc.
• Perform other related duties as assigned or directed in order to meet the goals and objectives of the department.
• Maintain regular and predictable attendance.

Minimum Education and/or Training:

• High school diploma or equivalent required

Minimum Experience:

• One year of related work experience is preferred

Licensure, Registration and/or Certification Required by Law:

• (LC: DLD-TN or DLD-ARK or DLD-MISS, DLD-RESIDE) Must have a valid driver's license from the employee’s state of residence and be insurable by St. Jude’s insurance carrier

Licensure, Registration and/or Certification Required by SJCRH Only:

• (LC:SERVSAFE) ServSafe Food Handler Training Certificate Program or another American National Standards Institute (ANSI) accredited Food Handler Training Certificate Program required within thirty (30) days of accepting position. Employee must maintain current certification during employment

Special Skills, Knowledge and Abilities:

• Is open to any type of change or new idea presented.
• Shows eagerness to learn from different avenues.
• Addresses needs/ problems in a logical manner, using defined approaches.
• Is responsive, articulate, and able to provide timely updates to stakeholders while coordinating tasks or responding to queries.
• Is always polite and has a 'can-do' attitude while responding to stakeholder needs.  Asks clarifying questions to understand needs.
• Manages own time well to plan work and meet daily task needs.
• Executes routine tasks under guidance and/ or supervision.
• Shows attention to detail, produces quality work on time.
• Has clear, concise communication in both verbal and written communication.
• Listens to requests, confirms understanding of routine needs, and provides accurate answers.
• Shares information within the team as directed.
• Applies knowledge of materials management processes, systems, and tools while handling routine requests for materials and supplies.
• Has foundational knowledge of established delivery procedures, replenishment, and reconciliation of inventory to handle routine tasks under supervision.

Physical Demands and Working Conditions:

• The physical demands 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.
• While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to finger, handle, or feel; and talk or hear.
• The employee must frequently lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, depth perception, and ability to adjust focus.
• The employee must move about the work space to access work surface and shelves, cabinets, drawers, and equipment that are at, below, or above the work surface.
• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
• An essential function of the job is to be able to comply with all applicable federal, state, and local safety and health regulations that would apply to this job.
• Nothing in this job description limits management’s right to assign or reassign duties and responsibilities to this job at any time as business needs dictate.
• This job description reflects management’s assignment of essential functions; it does not proscribe or restrict the tasks that may be assigned.
• The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Compensation

In recognition of certain U.S. state and municipal pay transparency laws, St. Jude is including a reasonable estimate of the compensation range for this role. This is an estimate offered in good faith and a specific salary offer takes into account factors that are considered in making compensation decisions including but not limited to skill sets, experience and training, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be hired at or near the top of the salary range and compensation decisions are dependent on the facts and circumstances of each case. A reasonable estimate of the current salary range is $20.00 - $34.00 per hour for the role of Food Service Inventory Coordinator.

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St. Jude Children's Research Hospital does not accept unsolicited assistance from search firms for employment opportunities. Please do not call or email. All resumes submitted by search firms to any employee or other representative at St. Jude via email, the internet or in any form and/or method without a valid written search agreement in place and approved by HR will result in no fee being paid in the event the candidate is hired by St. Jude.