Are you a self-driven person looking to advance your career as a high-impact player on a team? If so, we have an exciting challenge for you and your future!
Our culture is built on value commitments to innovation, quality, results, integrity, community, people, and collaboration that fosters a strong employee engagement, teamwork, safety and wellness. We offer a competitive benefits package that includes health, dental, vision, wellness programs, employee discounts, retirement plans, tuition reimbursement, ongoing development, advancement opportunities and more.
Founded in 1846, today HP Hood is one of the largest and most trusted food and beverage manufacturers in the United States. Our portfolio of national and super-regional brands and licensed products includes Hood, Heluva Good, Lactaid, Blue Diamond Almond Breeze, Planet Oat and more.

EDUCATION AND EXPERIENCE:

• Warehouse experience preferred
• Experience with Power Industrial Tools preferred
• High School Graduate or equivalent
• Knowledge of inventory systems (BPCS, LogPro, SAP) preferred
• Basic Math and Computer skills
• Ability to work independently or within a group atmosphere
• Good organizational and time management skills
• Experience with computer systems (word, excel, access)

PHYSICAL REQUIREMENTS:

• Sitting: Long periods of time
• Lifting: Light (<30 lbs occasionally)
• Carrying: Light: (<30 lbs occasionally)
• Pushing / Pulling: Under 30 lbs occasionally
• Freezer Work: Temperature range +40° F to -20° F
  HP Hood is an Equal Opportunity Employer
  Female/Minority/Veteran/Disabled
  “VERVRAA Federal Contractor”
  Privacy Policy

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Schedule all finished goods and mixes, utilizing inventory control systems (BPCS/SAP) in order to meet all customer demands and meet inventory requirements; perform all required system transactions including shop order creation and reporting, shortage reports and communication of schedules.
• Determine all ingredient, packaging, and raw material requirements to create purchase orders to ensure timely delivery to meet needs of operation and minimizing inventory carrying costs as well as shelf-life exposure.
• Manage all ingredient, packaging, and raw material inventory, including ensuring accurate inventories in all warehouse locations by regularly performing cycle count inventory as well as scheduled inventories.
• Create orders for offsite warehouses; Hood owed properties and 3rd party warehouses.
• Follow FIFO of all ingredients and packaging including flammable trailers.
• Reconcile and manage purchase orders, packing slips, and invoices, including applicable inventory and reporting transactions, for all packaging, ingredients, and raw materials;
• Create applicable inventory reports and schedules as required and perform required system transactions as necessary in order to maintain business continuity;
• Perform all required transactions as it pertains to co-packed products, including communication of forecasts and other concerns, ordering of materials, transfer of finished goods, and all other required inventory transactions;
• Active member of variance team and helps to look for ways to improve variance within the company. Collaborates with other team members on ingredient and variegate gains and losses.
• Acts as backup for Material Coordinator in the Southworth facility and the Production Inventory Control Manager
• Ensure all documentation aligns with regulatory and quality standards
• Other duties as required.

SAFETY RESPONSIBILITIES:

• Work in a safe and responsible manner at all times, following all safety policies, procedures, and rules;
• Report unsafe observations or conditions to a supervisor or manager;
• Immediately report an injury or accident to a supervisor or manager;
• Meet all company requirements for training, including but not limited to Log Out/Tag Out Awareness, PPE, PIT, Ergonomics, etc.

SQF REQUIREMENTS/RESPONSIBILITIES:

• Support SQF by maintaining food safety and food quality through completing job tasks and maintaining the work area in a sanitary manner.
• Report food safety problems to personnel with authority to initiate action.