POSTION: Inventory Clerk
Hours/Days: 20-25 hours, Monday thru Friday 5:30am – 2:30pm (With occasional weekends) Will work a part time schedule out with them 20-25 hour week within operation hours. 
Reports to: Warehouse, Inventory and Fleet Manager
Department: Food Services

The Inventory Clerk is an essential position in the event of weather or other emergencies and will work 100% on site.
SUMMARY OF THE POSITION:
The Inventory Clerk, along with the “Driving and Inventory” team is primarily responsible for receiving all deliveries, checking invoices and donation slips for discrepancies, and properly storing all food and supplies whether purchased or donated to the Inn.  The Inventory Clerk also interacts with donors.  This person conducts the daily pulls of all supplies scheduled for production, Pine Street Inn’s programs and departments and customers (both supplies and extra items ordered).

EDUCATION/TRAINING:
REQUIRED:

• High School Diploma or GED
• Must be able to read English satisfactorily

PREFERRED:      

• Certified in ServSafe (Food Service sanitation and safety certification)
• A good understanding of food service inventory and products

KNOWLEDGE/EXPERIENCE:

REQUIRED:         

• Basic computer skills, and the ability to use Windows 2010 programs
• Good communication skills

PHYSICAL ABILITIES/SKILLS:

REQUIRED:                         

• Ability to stand for long periods of time
• Ability to lift at least fifty (50) pounds of weight
• Frequent bending, stooping, and access walk-ins (refrigerators and freezers) for extended periods of time
• Must be able to store food deliveries in excess of 100 case

                               
ESSENTIAL FUNCTIONS INCLUDE BUT ARE NOT LIMITED TO:
 

• Adhering to the information specified, this person fulfills the pulls sheets, supplies sheets and extras sheets, accurately labelling items slated for production, programs/departments and customers.
• Must have the ability to learn all products purchased, used for production and issued to customer sites, become very familiar with them and retain this information.
• Along with the team responsible for inventories, conducts physical inventories of all food service items (freezers, refrigerators and dry goods areas) on a daily basis and get reports to the pertinent food service managers.  Will also need to conduct full inventory at least every quarter.  This person is responsible for the maintaining the food inventory database, Crunchtime, and producing all inventory statistical reports.
• Must receive and check all deliveries.  Deliveries must be checked against the purchase orders and/or donation slips.  Any discrepancy or damaged products must be reported to the Warehouse, Inventory ad Fleet Manager. 
• Adhere to all food safety procedures when receiving, picking up, delivering and/or storing foods.  Potentially hazardous foods (meat, seafood, diary product, poultry, prepared or cooked foods, etc.) must be kept cold or frozen.
• Donations and purchased items must be appropriately stored immediately upon receipt.  Ensure that items are stored off the floors and away from walls (by at least 6”).  In addition, items must rotated according to FIFO & LILO (“first in, first out” or “last in, last out”). 
• Assist donors in the delivery of items coming to the inn. Must be an ambassador for the inn and take steps to address immediate needs of the donor.

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