Location

• Romeoville,IL

Department

• Logistics

Reporting to

• Warehouse Manager

Key Accountabilities

• Accurate reporting of inventory accuracy
• Perform Root Cause Analysis
• Auditing of various inventory related functions
• Report issues and variances
• Primarily cycle count by location unless given other task by Inventory Manager
• Review each pallet during cycle count to ensure count, label and location correct

Responsibilities

Cycle count locations

• Cycle count each location in a sequential order for an aisle that is assigned by the Inventory Manager, using to the cycle count procedure.

• Cycle count by product. The products are to be specified by the Inventory Manager or Analyst using the documented cycle count procedure
• Reset product found in the wrong location

Root Cause Analysis

• Investigate and reconcile inventory discrepancies
• Record discrepancies found during cycle count or audits on log
• Ensure timely communication of inventory discrepancies to the Inventory Control Manager and Logistics to mitigate impact to internal and external customers

Audits

• Randomly audit daily receipts provided by the Logistics department for put-away location accuracy.
• Randomly audit sales orders and transfers for adherence to Best Practices
• May audit materials released to and returned from Production and check their corresponding put-away locations to ensure the information is being recorded properly
• Communicate audit performance to the Inventory Manager on a daily basis
• Must meet and/or exceed targets for cycle counts and inventory audits as directed by the Inventory Manager.

• 
  Assist in both the semi-annual and annual Physical Inventory activities; including inventory preparation, training, and ensuring all PI policies are followed and executed in a timely fashion.
• Have a clear understanding of expectations, process, procedures, product knowledge/requirements, and GREAT KITCHENS FOOD COMPANY systems
• Ensure all associates are treated equitably and with respect, consistent with GREAT KITCHENS FOOD COMPANY’s Mission and Values
• Support GREAT KITCHENS FOOD COMPANY’s established best practices and SOPs
• Support safety and Compliance Policies and Programs
• Various tasks and duties may be assigned by the Inventory Manager
  • Responsible for upholding, following and maintaining the requirements of the SQF Food Safety Code for Manufacturing.

Skills, Experience & Qualifications

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• The ability to follow directions is extremely important.
• Ability to use scanners and RF equipment
• Computer literate, including use of email
• Detail minded
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
• Ability to write routine reports and correspondence
• Must be able to work flexible hours

• Refrigerated and Frozen areas.

Education, Technical Qualifications, Experience and Competencies Proficiency Level

Required

• Must be able to read English, count accurately, do simple math, and write legibly.
• High School or GED
• Must be trained and certified in the safe and efficient operation of Forklifts, Walkie-Riders, Stand-ups (as needed).

Physical Requirements

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.

• Must be able to stand for long periods of time

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Freezer environment of -20 up to -45 degrees for extended periods
• Food production atmosphere.