Inventory Receiving Associate at Houston Food Bank

Houston, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

31 Aug, 26

Salary

20.5

Posted On

02 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Inventory Management, Forklift Operation, Microsoft Excel, Microsoft Word, Microsoft Outlook, FIFO Rotation, Arithmetic, Customer Service, Problem Solving, NetSuite, Warehouse Receiving, Professional Communication, Attention To Detail, Cross-functional Collaboration, Data Entry, Physical Inventory Recording

Industry

Non-profit Organization Management

Description

Description The Inventory Receiving Associate is responsible for managing and facilitating the flow of products including receiving, inventory, and order pulling for Keegan’s Kitchen. This position works closely with the Culinary Inventory Supervisor and other kitchen leadership to proactively manage inventory reorders. This role is required to work evenings, weekends, and holidays as scheduled. Adhere to PACT values. (Purpose: Using our strengths passionately to contribute to our mission. Accountability: Choosing to rise above one’s circumstances and demonstrating ownership to achieve results. See It. Own It. Solve It. Do It. Courage: Standing up for what’s right and acting. Transparency: Doing things openly and honestly). ESSENTIAL JOB FUNCTIONS: Helps maintain the organization of all Kids Cafe inventory and inventory locations in the warehouse according to guidelines from Houston Food Bank (HFB), AIB, Harris County Health Dept., and OSHA. This includes a weekly audit of all storage areas for signs of damage, infestation, etc. Conducts monthly physical inventory recording of all Kids Cafe products in warehouse areas on the 1st of each month. Inputs inventory tracking into NetSuite daily/monthly Excel spreadsheet. Adheres to the current warehouse receiving policy including the check-in process, inspects loads, and completes Receiving Order Detail Sheet (RODS) once the truck is done unloading the product. Submits RODS and invoices to the Inventory Management Coordinator for all non-disposables and invoices for disposables, submit invoices directly. Reports missing and/or damaged products to the Culinary Inventory Supervisor immediately. Moves the received product to a designated location in the warehouse and maintains FIFO product rotation. Communicates with Kitchen leadership to determine withdrawals from warehouse areas necessary for daily production. Transfers required items and amounts to designated locations for daily production. Coordinates with kitchen leadership, warehouse leaders, and associates for alterations to warehouse space and product placement. Returns any excess product from production periods to appropriate locations in the warehouse, maintaining FIFO product rotation. Attends HFB and Departmental meetings/presentations/networking/training opportunities as required and needed for professional development. Assists in the development and implementation of programs and special projects. Provides verbal and written reports as required. Executes duties as assigned by the supervisor and leadership. Provides excellent customer service internally and externally. Communicates regularly and clearly with the supervisor and completes tasks according to agreed-upon deadlines. Maintains courteous working relationships with all HFB staff, volunteers, partners, and clients. SUPERVISORY RESPONSIBILITIES: No Requirements QUALIFICATIONS: Education/Experience: High School Diploma from an accredited school or general education development (GED) certificate Forklift experience 1+ years of warehouse inventory experience preferred Certificates, Licenses, and Registrations: Food Handler certification completed within 30 days of hire date HFB forklift training and certification within 30 days of hire date Special Knowledge/Skills/Abilities: To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability needed. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions. (For best performance, the job holder in this position would be expected to show the right knowledge, skills, and abilities in the listed areas.) Intermediate level of experience Microsoft Excel, Word, and Outlook Ability to work with a diverse population Professional communication skills Proficiency and comfortability with arithmetic Knowledge of CACFP/SFSP/TDA programs and training skills preferred Knowledge of commercial food service processes preferred Strong customer service skills and willingness to assist others Must be able to collaborate with cross-functional departments Ability to communicate complex information clearly Ability to learn new software systems Attention to detail Strong problem-solving abilities Ability to coordinate well with other departments and personnel Ability to operate computer, copier and other business equipment COMPLIANCE: Carries out responsibilities in accordance with HFB policies. REASONING ABILITY: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability needed. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions. (For best performance, the jobholder in this position would be expected to show the right knowledge, skills, and abilities in the listed areas.) COMPETENCIES: Business Insight / Instills Trust / Drives Engagement / Optimizes Work Processes / Directs Work / Composure / Manages Ambiguity / Communicates Effectively / Organizational Savvy / Decision Quality / Manages Conflict / Presentation Skills PHYSICAL REQUIREMENTS: The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. While performing the duties of the job, the employee is required daily to analyze and interpret data, communicate, and walk around the warehouse and kitchen for a significant amount of the workday; and often access, input, and retrieve information from the computer and other productivity devices. The employee must use their hands, wrists, and fingers to grip, type, and write. The employee must frequently lift 50 pounds. The employee will need to have the average ability to hear horns, warnings, and alerts associated with a warehouse. The employee is regularly required to move about the facility. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The job is generally performed in a warehouse environment. The employee is regularly exposed to wet and/or humid conditions, areas in which moving mechanical parts, fumes, toxic or caustic chemicals are present, and outside weather conditions. The employee is exposed to loud noise levels. TRAVEL REQUIRED: No travel is required for this role. This role supports hours of operations at the Houston Food Bank facilities, as necessary, and may require flexibility (e.g., times of disaster, community events, company events). *Is legally able to work in the United States.

Responsibilities

Manages the flow of products including receiving, inventory tracking, and order pulling for Keegan’s Kitchen. Responsible for maintaining warehouse organization, conducting monthly audits, and ensuring FIFO product rotation.