Tech 3, Logistics-Cycle Counter

Job TitleCycle CounterLocationRomeoville,ILDepartmentLogisticsReporting toWarehouse ManagerKey AccountabilitiesAccurate reporting of inventory accuracyPerform Root Cause AnalysisAuditing of various inventory related functionsReport issues and variancesPrimarily cycle count by location unless given other task by Inventory ManagerReview each pallet during cycle count to ensure count, label and location correctResponsibilitiesCycle count locationsCycle 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 procedureReset product found in the wrong locationOther duties as may be assigned or volunteered for.Root Cause AnalysisInvestigate and reconcile inventory discrepanciesRecord discrepancies found during cycle count or audits on logEnsure timely communication of inventory discrepancies to the Inventory Control Manager and Logistics to mitigate impact to internal and external customersAuditsRandomly audit daily receipts provided by the Logistics department for put-away location accuracy. Randomly audit sales orders and transfers for adherence to Best PracticesMay audit materials released to and returned from Production and check their corresponding put-away locations to ensure the information is being recorded properlyCommunicate audit performance to the Inventory Manager on a daily basisMust meet andor 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 knowledgerequirements, and GREAT KITCHENS FOOD COMPANY systemsEnsure all associates are treated equitably and with respect, consistent with GREAT KITCHENS FOOD COMPANY's Mission and ValuesSupport GREAT KITCHENS FOOD COMPANY's established best practices and SOPsSupport safety and Compliance Policies and ProgramsVarious 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 & QualificationsTo 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 equipmentComputer literate, including use of emailDetail mindedAbility to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manualsAbility to write routine reports and correspondenceMust be able to work flexible hoursRefrigerated and Frozen areas.Education, Technical Qualifications, Experience and Competencies Proficiency LevelRequiredMust be able to read English, count accurately, do simple math, and write legibly.High School or GEDMust be trained and certified in the safe and efficient operation of Forklifts, Walkie-Riders, Stand-ups (as needed).Physical RequirementsThe 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 timeWork EnvironmentThe 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 periodsFood production atmosphere.Food SafetyQualityReport any issues regarding food safety or quality to supervision andor quality assurance. Report any risks or any evidence of unsafe or out-of-specification product, equipment, packaging or raw materials to a designated manager to enable the resolution of issues requiring immediate attention. 3rd shift- 10pm to 6:30am.

Created: 2024-11-05