Inventory Control Blount Fine Foods - 3.3 McKinney, TX Job Details 9 hours ago Qualifications Food service health code compliance Cycle counting inventory management Warehouse logistics management Mid-level Inventory management software Food sanitation practices Accurate transaction records management Manufacturing standard operating procedures Food allergen management Managing teams in warehouse setting Quality assurance standard operating procedures Team training Leading team collaboration initiatives Hazard analysis Safety standard operating procedures Standard operating procedures (SOPs) Team motivation (leadership skill)

Full Job Description Description Summary:

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.