Tech 3, Logistics-Cycle Counter

Great Kitchens Food Company, Inc.

Romeoville, IL

Full-Time

Job Title

Cycle Counter

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

Other duties as may be assigned or volunteered for.

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.

Food Safety/Quality

Report any issues regarding food safety or quality to supervision and/or 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
40