Stockroom Supervisor - Food and Nutrition Services

We are recruiting for a mission-driven Stockroom Supervisor - Food and Nutrition Services to join our team!

We're with you for life’s journey. At Denver Health, purpose isn’t just something we believe in—it’s something we live every day, for life’s journey.

Our Values

Respect | Belonging | Accountability | Transparency

Department

Food Services

Job Summary

Under general supervision, directs and supervises routine duties related to the ordering, delivery and inventory management of food, chemicals, equipment, supplements and supplies for the Food and Nutrition Services Department. Prepares requisitions for all areas of the department to replenish stock timely, efficiently and accurately. Communicates supply shortages and substitutions timely and effectively. Compiles and maintains records of food use and expenditures and ensures quality control. Follows and implements HACCP guidelines. Complies with regulatory agency requirements. May direct the activities of other food service personnel.

Essential Functions:

• Operations Management
  • Oversee the stockroom operations of Food Services including but not limited to:
  ◦ Orders food, chemicals, equipment, supplements and supplies.
  ◦ Establishing par and inventory levels. Adjusts pars based on product availability, seasonality, and/or needs of the department.
  ◦ Inspects all deliveries for damaged product, wholesomeness, and accuracy. Immediately reports back to vendors
  when discrepancies occur.
  ◦ Prepare and deliver requisitions for all areas of the department to replenish stock timely, efficiently and accurately.
  ◦ Maintain accurately HACCP records, including receiving logs, temperature logs, and refrigerator/freezer temperature documentation.
  ◦ Supervise and assign activities performed by stock room staff, i.e. assign tasks, provide quality control oversight.
  ◦ May assist in developing departmental policies, procedures, objections, quality assurance programs and health
  and safety standards.
  (50%)
• Inventory Management
  • Oversee the management of food supplies and equipment including but not limited to:
  ◦ Ordering and purchasing equipment and supplies;
  ◦ Arranging for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
  ◦ Maintain food and equipment inventories, and keep inventory records.
  ◦ Coordinate planning, budgeting, or purchasing for all the food operations
  (30%)
• Health and Safety/Cleaning and Sanitation
  • Monitor compliance with health and fire regulations regarding food storage and building maintenance in storage facilities and loading dock.
  • Ensures food security, allowing only authorized personnel in the Food Services Department and storeroom.
  • Ensures the necessary sanitary levels are maintained throughout the storeroom.
  • Keep records required by government agencies regarding sanitation, recalls or food subsidies.
  (10%)
• Staff Supervision
  • Assist in assessing staffing needs, recruiting, mentoring and monitoring the performance of staff.
  • Guide and assist in the training of Stock Clerk and Food Service Workers.
  • Conducts all performance evaluations on time, working with each employee at least annually to set specific behavioral goals.
  • Collaborates with other supervisors and managers to review workflow for all department activities.
  • Direct the activities and support other food service personnel as needed.
  (10%)

Education:

• High School Diploma or GED required

Work Experience:

• Typically, two years in receiving, stocking, issuing and inventory record keeping required

Licenses:

• SERVSAFEFOOD-ServSafe Food Handle - ANSI - American National Standards Institute required

Knowledge, Skills and Abilities:

• Knowledge of inventory management, purchasing, or warehouse operations helpful but not required.
• Knowledge of supervisory principles and practices sufficient to be able to establish priorities, assign and review work and resolve problems as required.
• Knowledge of safe food storage and handling techniques and HACCP guidelines.
• Knowledge of safety hazards and necessary safety precautions sufficient to be able to establish a safe work environment.
• Skill in organizing, planning, and prioritizing work. Developing specific goals and plans to prioritize, organize, and accomplish work activities.
• Skill in analyzing and resolving problems related to the work assignment.
• Skill in communicating and establishing effective working relationships with other employees, organizations and the public.