School Inventory Lead

Richland County School District One
Columbia, South Carolina

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School Inventory Lead
FLSA Status: Non-Exempt 
220 days
Salary Range: $32,825.06 - $48,417.78

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General Statement of Job 
 
Under direct supervision of the District’s Supervisor of Operations-Central Kitchen, supervises and the activities of truck drivers to ensure accurate and timely distribution of safe food to schools. Maintains required records; ensures high standards of safe food handling and storage.  Monitors the department’s Inventory System to ensure inventory is updated each day in an effort to ensure full accountability and minimize expenses at all levels of the operation.   
 
Specific Duties and Responsibilities 
 
Essential Functions: 
 
Consistently tracks inventory from Central Kitchen to schools (Receiving from warehouse, assembly of school orders, loading onto delivery trucks, and delivery to schools).
Reviews the menu cycle, on-hand inventory levels, and forecasted meal participation to ultimately make recommendations regarding the amount of inventory that needs to be ordered and/or distributed.  Uses the previously-mentioned review process to ensure that exact quantities of inventory and supplies are loaded onto trucks and distributed to schools.
 
Generates delivery documents, by school, from the department’s Inventory System. Ensures daily order forms accompany each shipment. Must maintain, by school, signed delivery forms that are returned to the Central Kitchen by the end of the business day. 
 
Ensures that the department’s policies and procedures regarding accountability is followed by all staff as inventory moves through various stages of the operation.  Identifies weak areas in the operation where accountability processes need to be strengthened in an effort to reduce waste or increase efficiency.
 
Supervisory duties include coaching, assigning, reviewing, planning and providing delivery order forms to drivers of daily delivery assignments, maintaining health and safety standards, maintaining all scheduled truck maintenance, and coordinating activities.  Reviews the work of subordinates for completeness and accuracy, offers advice and assistance as needed. 
 
 
Identifies potential logistical issues regarding delivery and inventory levels and makes recommendations in advance to minimize the impact of challenges.   Develops delivery routes and needs for holidays and special events to avoid any disruption of the regular delivery schedule.
 
Ensures that all meals are properly containerized, temperatures of inventory and prepared meals are taken and recorded, and that meals are shipped to schools in a timely manner.  Monitors food safety compliance and employee adherence to food safety standards.
 
Assigns routes to truck drivers in coordination with the Central Kitchen Supervisor, and make adjustments/reassignments as needed to ensure schools are properly supported.  Must possess effective time management, organization and multi-tasking skills and have an ability to work well under pressure. 
 
Tracks all inventory leaving and returning to the Central Kitchen Facility through the Inventory System.  Verifies delivery documents are signed by school staff and truck drivers and returned by the end of the business day. Prepares and submits various reports based on tracked inventory and attendance as requested. Works with Production Lead and Warehouse Lead to plan distribution of prepared meals and inventory. 
 
Reviews production data (including forecasted data) to ensure all schools receive needed inventory at least 24 hours prior to day of preparation. 
 
Supervises truck drivers’ activity to ensure effective time management is being utilized by all parties and inventory is loaded in a manner to minimize load time. 
 
Responsible for tracking truck driver arrival and departure times at schools, and develops plans for improving arrival time when needed.  May conduct ride-a-longs with drivers or random on-site delivery audits to ensure full adherence to all policies and procedures during distribution of inventory.
 
Investigates reports of schools not receiving inventory needed to provide meals, and recommends solutions to the Central Kitchen Supervisor and/or the Operations Manager of this issue.  Dispatches truck drivers to meet unexpected inventory needs at schools. 
 
 
Updates and works with all stakeholders of Inventory System to improve any imperfections in the software. 
 
Tracks return of documentation from schools via delivery drivers. Maintains a file by school by date of all delivery receipts.
 
Contributes to yearly evaluations of truck drivers. 
 
Attends meetings, workshops, classes, etc., as appropriate. 
 
Performs computer data entry to record and retrieve various information and reports. 
 
Receives, reviews, prepares and/or submits various records and reports, including schedules, attendance sheets, inventory sheets, recipes, menus, waste records, purchase orders, production reports, memos, etc. 
 
Operates a variety of equipment, such as a computer, printer, adding machine, telephone, braising pan, oven, steamers, dishwasher, fryers, mixers, meat slicer, pallet jack, fork lift, thermometer, conveyor belt, power soak sink, trash compactor, icemaker, scales, kitchen utensils, knives, etc. 
 
Interacts and communicates with various individuals, such as immediate supervisor, co-workers, subordinates, district personnel, students, etc. 
 
Additional Duties: 
Routinely and randomly checks the temperature of food items and food storage areas. 
 
Maintains a clean, neat and orderly work area. 
 
Performs related duties as required.  May be required to work at schools as needed to fulfill the needs of the operation.  
 
Minimum Education and Training
Requires a high school diploma supplemented by five years experience in inventory control and/or warehouse operation, or an equivalent combination of education, training and experience that provides the required knowledge, skills and abilities. Must possess a valid state driver’s license.
 
Minimum Qualifications and Standards Required
Physical Requirements:
Must be physically able to operate a variety of machines and equipment including a computer, adding machine, kitchen appliances and utensils, etc. Must be able to exert up to twenty pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.  Physical demands are in excess of those for sedentary work; must be able to remain on feet for periods of time, stoop, kneel, push, pull, etc.   Must be able to lift and/or carry weights of up to fifty pounds.
 
Data Conception: 
Requires the ability to compare and/or judge the readily observable functional, structural or compositional characteristics (whether similar to or divergent from obvious standards) of data, people or things.
 
Interpersonal Communications: 
Requires the ability of speaking and/or signaling people to convey or exchange information.  Includes training employees, giving assignments and/or directions to subordinates and receiving assignments and/or directions from supervisor.
 
Language Ability: 
Requires ability to read a variety of policy and procedure manuals, food manuals, recipes,  reports, etc.  Requires the ability to prepare menus, records, memos, reports, etc. with proper format, punctuation, spelling and grammar, using all parts of speech.  Requires the ability to speak with and before others with poise, voice control and confidence.
 
Intelligence: 
Requires the ability to apply principles of rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists; to interpret a variety of instructions furnished in written, oral, diagrammatic or schedule form.  Requires the ability to apply influence systems in managing a staff; to learn and understand principles and techniques; to make independent judgments in absence of supervision; to acquire knowledge of topics related to primary occupation.  Must have the ability to comprehend and interpret received information.
 
Verbal Aptitude: 
Requires the ability to record and deliver information, to explain procedures, to follow and give verbal and written instructions; to counsel and teach employees. Must be able to communicate effectively and efficiently with persons of varying educational backgrounds.
 
Numerical Aptitude: 
Requires the ability to add and subtract totals, to multiply and divide, to determine percentages and decimals and to determine time. 
 
Form/Spatial Aptitude: 
Requires the ability to inspect items for proper length, width and shape; identify harmonious or contrasting combinations as in cooking; and visually read various information.
 
Motor Coordination: 
Requires the ability to coordinate hands and eyes using office and kitchen machinery; to operate motor vehicles.
 
Manual Dexterity: 
Requires the ability to handle a variety of items, keyboards, office equipment, control knobs, buttons, switches, catches, knives, kitchen utensils, etc.  Must have moderate levels of eye/hand/foot coordination.
 
Color Discrimination: 
Requires the ability to differentiate colors and shades of color.
 
Interpersonal Temperament: 
Requires the ability to deal with people beyond giving and receiving instructions.  Must be adaptable to performing under stress when confronted with emergency situations or tight deadlines.
 
Physical Communications: 
Requires the ability to talk and/or hear: (talking: expressing or exchanging ideas by means of spoken words; hearing:  perceiving nature of sounds by ear).
 
Performance Evaluation Criteria
Job Knowledge:
Has thorough knowledge of the methods, procedures and policies of the Student Nutrition Services Department as they pertain to the performance of duties of the School Inventory Lead. Has skill in planning, preparing and presenting appetizing, nutritious meals for children.  Has thorough knowledge of local, state and federal rules and regulations regarding the preparation and delivery of meals to school children.  Has considerable knowledge of the nutritional and dietary needs of children.  Has considerable knowledge of the principles and practices of food service operations.  Has thorough knowledge of the organization of the Department and of related departments and agencies.  Has considerable knowledge of the functions and interrelationships of Richland District One and other governmental agencies.  Is able to help ensure departmental compliance with all laws and regulations and control the activities of the department through effective supervision.  Knows how to plan, organize and direct a cafeteria staff.  Is able to perform employee evaluations and to make recommendations based on results.  Knows how to apply supervisory and managerial concepts and principles.  Has the ability to offer training and assistance to co-workers and employees of other departments as required.  Has the ability to offer instruction and advice to subordinates regarding departmental policies, methods and regulations.  Has the ability to use independent judgment as needed in performing routine and non-routine tasks.  Is able to take the initiative to complete the duties of the position without the need of direct supervision. Is able to read and interpret various manuals, recipes, policies and related materials pertaining to the responsibilities of the job.   Knows how to prepare menus, reports, memos, etc. Has comprehensive knowledge of the terminology and various professional languages used within the department. Knows how to maintain effective relationships with personnel of other departments, professionals and members of the public through contact and cooperation.  Knows how to react calmly and quickly in emergency situations.  Has the mathematical ability to handle required calculations.  Has the ability to plan, organize and prioritize daily assignments and work activities.  Has good organizational, technical and human relations skills.  Has the ability to learn and utilize new skills and information to improve job performance and efficiency. Has skill in the use of computers.  Has knowledge of the standard tools, materials and practices of the trade.  Has knowledge of the occupational hazards and safety precautions of the trade. 
 
Quality of Work: 
Maintains high standards of accuracy in exercising duties and responsibilities.  Exercises immediate remedial action to correct any quality deficiencies that occur in areas of responsibility. Maintains high quality communication and interaction with all District departments and divisions, co-workers and the public.
 
Quantity of Work: 
Performs described "Specific Duties and Responsibilities" and related assignments efficiently and effectively in order to produce quantity of work which consistently meets standards and expectations of the District.
 
Dependability: 
Assumes responsibility for completing assigned work.   Completes assigned work within deadlines in accordance with directives, District policy, standards and prescribed procedures.  Remains accountable to assigned responsibilities in the technical, human and conceptual areas.
 
Attendance: 
Attends and remains at work regularly and adheres to District policies and procedures regarding absences and tardiness.  Provides adequate notice to higher management with respect to vacation time and time-off requests.
 
Initiative and Enthusiasm: 
Maintains an enthusiastic, self-reliant and self-starting approach to meet job responsibilities and accountabilities.  Strives to anticipate work to be done and initiates proper and acceptable direction for the completion of work with a minimum of supervision and instruction.
 
Judgment: 
Exercises analytical judgment in areas of responsibility.  Identifies problems or situations as they occur and specifies decision objectives.  Identifies or assists in identifying alternative solutions to problems or situations.  Implements decisions in accordance with prescribed and effective policies and procedures and with a minimum of errors.  Seeks expert or experienced advice where appropriate and researches problems, situations and alternatives before exercising judgment.
 
Cooperation: 
Accepts supervisory instruction and direction and strives to meet the goals and objectives of same.  Questions such instruction and direction when clarification of results or consequences are justified, i.e., poor communications, variance with District policy or procedures, etc.  Offers suggestions and recommendations to encourage and improve cooperation between all staff persons and departments within the District.
 
Relationships: 
Shares knowledge with managers, supervisors and staff for mutual and District benefit.  Contributes to maintaining high morale among all District employees.  Develops and maintains cooperative and courteous relationships with department employees, staffers and managers in other departments, representatives from organizations, and the public so as to maintain good will toward the District and to project a good District image.  Tactfully and effectively handles requests, suggestions and complaints from other departments and persons in order to maintain good will within the District.  Emphasizes the importance of maintaining a positive image within the District.  Interacts effectively with higher management, professionals and the public.
 
Coordination of Work: 
Plans and organizes daily work routine.  Establishes priorities for the completion of work in accordance with sound time-management methodology.  Avoids duplication of effort.  Estimates expected time of completion of elements of work and establishes a personal schedule accordingly. Attends required meetings, planning sessions and discussions on time.  Implements work activity in accordance with priorities and estimated schedules. 
 
Safety: 
Adheres to all safety and housekeeping standards established by the District and various regulatory agencies.  Sees that the standards are not violated.  Maintains a clean and orderly workplace.