Specialist, Receiver​/Inventory - Nutrition Services

Specialist, Receiver/Inventory

Reports To:

Central Kitchen Warehouse and Distribution Supervisor

Department:
Nutrition Services

Classification:
Classified

Work Year/

Hours:

261 days / 7.5 hours or duty days and hours as assigned

Salary Grade: WARE 01

Basic Function:
Under direction from the assigned supervisor perform manual and clerical duties for receiving, storage, and distribution of food and other related materials at the district's food manufacturing facility consistent with the California Retail Food Code (CRFC), Hazard Analysis Critical Control Point (HACCP) procedures and current version of the U.S. Public Health Service "Food Code"; perform periodic and perpetual inventory; maintain a first in, first out (FIFO) system for all perishable items;

dispose of identified items.

Representative Duties:
Incumbent may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but are intended to accurately reflect the principal job elements.

Essential Functions:

• Follow established standard operating procedures (SOPs);
  Perform assigned duties consistent with food safety and sanitation standards and Hazard Analysis Critical Control Point (HACCP) procedures.
• Ensure compliance with all OUSD, U.S. Department of Agriculture, State of California Departments of Education and Health, Child Nutrition program, and Occupational Safety and Health Administration (OSHA) procedures, policies and standards.
• Operate a variety of machines and equipment including, but not limited to delivery trucks with tailgate lifts, forklifts, hydraulic pallet jacks, computers, hand trucks and others.
• Perform manual and clerical duties for receiving, storage and distribution of food and other related materials.
• Receive and inspect food and related materials upon delivery; reject and report items not consistent with food safety and sanitation standards or otherwise damaged products and deviations of shipments.
• Unload, verify, shelve and store incoming deliveries; maintain an organized and efficient order for stored items; maintain a first in, first out (FIFO) system for all perishable items.
• Load and distribute or pick up food and other related materials through authorized work flows and documentation; palletize products for distribution as needed; may drive a truck or other vehicle to pick up items or make occasional deliveries to district cooking kitchens, satellite kitchens, cafeterias and contract meal sites.
• Perform periodic and perpetual inventory procedures.
• Report expired, spoiled, damaged or obsolete products to appropriate supervisor; dispose of identified items.
• Report broken equipment and needed repairs to appropriate supervisor.
• Move supplies and equipment as necessary.
• Perform non-technical repairs; change light bulbs.
• Unlock and lock facility gates and doors.
• Assist in the orientation and training of new employees, including the operation of motorized and manual equipment, ordering procedures and record keeping.
• Perform work within scope of authority and training, and in compliance with OUSD policies and quality standards.
• Demonstrate courteous and cooperative behavior when interacting with students, clients, visitors, and OUSD staff; act in a manner that promotes a harmonious and effective workplace environment.
• Maintain absolute confidentiality of work-related issues, records and OUSD information.
• Perform other related duties as required.

Qualifications:

The District determines whether a candidate is qualified based on fulfillment of prerequisites, relevant work experience, ability to perform the essential functions, reference checks, effective interpersonal and communication skills demonstrated by interview performance and/or writing samples, and achievement on performance-based assessments (if applicable) that demonstrate the candidate possesses the requisite knowledge, skills and abilities. Meeting prerequisites only satisfies the initial screening process and does not indicate the candidate is qualified to perform the essential functions of the position.

Knowledge Of:

• Methods, procedures and techniques for receiving, storage and distribution including shipping and receiving, proper and orderly storage, First in First out (FIFO) principles for all perishable products, optimum space utilization and stock inventory procedures
• Methods and procedures used in the inventory maintenance of perishable foods, groceries,…