Inventory Specialist FNS

Summary:
Under the direct supervision of the Supervisor Food Service the Inventory Specialist engages in the movement storage inventory tracking and distribution of food and dietary supplies to internal and external customers and distribution centers. Assembles product for distribution and controls inventory until issued. Responsible for maintaining inventory tracking systems issuing food and supplies and reconciling in CBORD People Soft and/or manual systems. Performs data and inventory audits validates par for integrity and accuracy of bin/shelf contents and label information. Utilizes hand truck(s) power pallet jacks or other handling equipment in storing and delivering material according to established procedures. Manages food defense disposition of damaged or expired materials. Manages inventory including security and product recalls. Handles special requests as needed and provides back-up to reconciliation for payment functions upon need

Responsibilities:
Controls inventory until it is issued assembles product for distribution and issues product to requesting areas both internally and to external customers.

Responds to product recalls as required. Identifies segregates (including picking up from patient care units when necessary) and executes disposition plans for recalled products.

Maintains accurate tracking systems and reconciles in CBORD People Soft systems and/through manual inventory management (Perpetual Cycle Counts) and bills to appropriate cost centers. Reconciles discrepancies before completing data entry in cycle count programs. Utilizes the computer systems to perform Food Store cycle counts for Food Store locations and compares physical inventory to system inventory.

Utilizes the CBORD system to track product distribution and costs of product and billing to appropriate cost centers. Reviews par level reports for utilization patterns. Runs monthly (or upon need) reports for inventory and financial tracking. Monitors item additions deletions and par level changes and reports to department management.

Performs quality checks and audits for inventory management and distribution. Assembles and processes material requisitions for internal and external orders. May deliver orders to various destinations. May unload bulk supplies from loading dock using hand and electric lift trucks.

Maintains stock storage areas for food and supplies with particular attention to items* specific storage or security need (e.g. refrigeration freezer high value). Monitors temperatures and condition of freezers/refrigerators frequently throughout the day. Reviews items for label integrity as well as safety replaces damaged labels; notes and removes bulging or dented cans ripped or leaking packaging etc.

Assures that inventory items are rotated as necessary using First in-First Out (FIFO) system with attention to perishables and items with utilization or expiration dates. Manages disposition of damaged expired or wrong product maintaining required records. May interact with vendors to check on or expedite delivery of orders and/or initiate the request for vendor returns. Notifies the Supervisor Food Service or Executive Chef and Purchasing Coordinator when there are supply issues of concern (vendor returns poor quality premature food spoilage etc).

May recommend change in timing of special and standing orders to assure adequate supply of all necessary items. May assist supervisor in preparing orders Receiving/Stock Clerks upon need.

May assist in receiving items and verifying contents by reviewing against packing slips receiving slips and purchase orders.

Performs related duties such as answering telephones relaying messages communicating with internal and external customers responding to problems and issues cleaning work areas photocopying sending faxes utilizing bar coding Net Hims and other technologies.

Must be aware of surroundings due to handling of large amounts of inventory of goods for food safety food defense needs and possible shrinkage.

Interacts with the Supervisor Food Service or as requested the Executive Chef or Purchasing Coordinator for ordering delivery dates and possible delivery times and distribution issues. If any questions assists the Food Services Supervisor or designee where possible. Provides back-up to reconciliation for payment functions to Accounts Payable upon need.

Uses all cleaning products appropriately per Material Data Safety Sheet (MSDS).

Demonstrates knowledge of food quality and safety bringing to the attention of the Food Services Supervisor Executive Chef and Purchasing Coordinator or designee products that do not meet specifications.

Participates in HAACP/Food Safety Management guideline maintenance for food safety per expectations of the department. Adheres to hospital and department care and service standards. Attends department and other training as necessary for job enhancement as assigned.

May be asked to perform other duties as deemed necessary by the supervisor.

Other information:
BASIC KNOWLEDGE:

High School diploma is required two year Associate degree preferred.

Current active certification of Manager Certified in Food Safety from the State of RI Department of Health.

Must achieve and maintain the National Safety Council Pallet Jack Certification every three years.

Ability to read and write English and to perform arithmetic computations (add subtract ratios percentages) to verify shipments complete billing/charge information perform stock reconciliations and enter accurate data in CBORD and People Soft software and other computer applications as they become available.

EXPERIENCE:

Minimum of one year experience in inventory ordering or receiving in a related field (i.e. public food services industry: restaurant major supermarket or Supply Chain Management) and computer experience for tracking detail of multiple items preferred.

Applicants with major restaurant leadership skills who are aware of inventory management but may not have been directly responsible for managing inventory will be considered.

Ability to enter data with a high degree of accuracy and maintain computer software program records of daily activity is critical.

Analytic skills are required to identify trends and patterns in inventory cycles.

Interpersonal skills are required to communicate with peers and management including external and internal customers/contacts.

Must be competent in documentation skills writing and computer skills to include ability to use CBORD software PeopleSoft and Microsoft Word Excel and other technologies as they become pertinent to area of responsibility.

Ability to operate loaded hydraulic and hand trucks.

Self-starting ability and must be cable of working independently with minimum supervision.

WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS:

Prolonged standing and walking moderate lifting (50 pounds plus) and pushing in order to unload store and distribute materials. Repetitive bending reaching and twisting.

Exposed to dust and dirt from packaging and messes on and in machines.

Exposed to fluctuating temperatures of both receiving dock and in house refrigerators/freezers

(-10F.) to warm and cold.

Receives and delivers washing and sanitizing chemicals.

SUPERVISORY RESPONSIBILITY: None

Brown University Health is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race color religion sex national origin age ethnicity sexual orientation ancestry genetics gender identity or expression disability protected veteran or marital status. Brown University Health is a VEVRAA Federal Contractor.

Location: Rhode Island Hospital USA:RI:Providence

Work Type: Full Time

Shift: Shift 1

Union: IBT