Inventory Controller, Food Plant

The Inventory Controller supports the Warehouse Associate Team Leader (ATL) by overseeing the inventory management process in the metro food production facility and assisting with supervising Warehouse Team Members who pick, pack, decant, and wash ingredients. Responsibilities: Assist with the daily operations of the warehouse team by overseeing inventory management and working with Receivers and Shipping Clerks to ensure all targets are met and safety protocols are followed. Assist warehouse leadership in ensuring that a US Department of Agriculture (USDA) manufacturing facility warehouse team operates safely and in compliance with regulatory and corporate safety and environmental programs standards and goals. Maintain accurate records of inventory levels, including raw materials, packaging, and finished goods. Conduct regular inventory audits and cycle counts to ensure accuracy. Monitor stock levels and assist in reordering materials as necessary to prevent shortages. Organize and store materials in designated areas, maintaining proper storage conditions according to USDA regulations. Input inventory data into the Enterprise Resource Planning (ERP) accurately and timely. Generate and analyze inventory reports to identify trends, discrepancies, and areas for improvement. Ensure proper inventory rotation techniques are followed based on First In First Out (FIFO) or First Expired First Out (FEFO) Follow and comply with established protocols and procedures, including Weights and Measures, health and sanitation, allergen segregation, and safe work practices. Enforce hygiene and sanitation standards to comply with food safety regulations. Ensure all receiving logs and any other documentation required as part of food safety and equipment safety documentation are completed. Open and close the kitchen facility according to established procedures and ensure opening, mid, and closing duties are performed as assigned. Assist in the training of new Team Members, utilizing learning checklists and training materials. Train and mentor Team Members on proper inventory control processes, safety procedures, and equipment usage. Maintain comprehensive knowledge of, and ensure compliance with, relevant regulatory rules and standards, including Occupational Safety and Health Administration (OSHA), USDA, State Department of Agriculture, Hazard Analysis and Critical Control Point (HACCP), Food Safety and Modernization Act (FSMA), Americans with Disabilities Act (ADA), Department of Labor, Health and Sanitation regulations, Food and Drug Administration (FDA), and Weights and Measures. Work with leadership to resolve team concerns or issues. Foster a positive work environment of outstanding teamwork and mutual respect. Qualifications: 1-2 years of experience in a food manufacturing facility environment. Strong knowledge of inventory management practices, food safety, and quality control. Excellent organizational skills and ability to simultaneously manage competing priorities. Effective communication and interpersonal skills. Basic understanding of manufacturing operations, supply chain management, environmental health and safety, and OSHA. Intermediate computer skills; proficiency in select Microsoft Office applications (Excel, Word, PowerPoint); and ability to learn custom applications. Basic understanding of Enterprise Resource Planning (ERP) processes within a food manufacturing environment. Ability to work well with others, self-motivated, and capable of working independently with little supervision. Ability to work a flexible schedule based on the needs of the facility, including nights, weekends and holidays as required. Ability to build strong partnerships with key stakeholders, including Team Members, customers, suppliers, and regulators. A genuine passion for food and a deep commitment to our purpose to nourish people and the planet. Physical Requirements / Working Conditions: Must be able to lift 50 pounds. Must adhere to company dress code and standards of production kitchen dress and personal protective equipment (PPE). Must be able to perform the essential functions of the job with reasonable accommodation. Hand use: single grasping, fine manipulation, pushing and pulling. Work requires the following motions: bending, twisting, squatting, and reaching. Exposure to FDA-approved cleaning chemicals. Exposure to temperatures: 90 degrees Fahrenheit. Ability to work in wet and dry conditions. May require the use of ladders. At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected characteristic. Whole Foods Market hires and promotes individuals solely based on qualifications for the position to be filled and business needs. The wage range for this position is $24.50-$41.00 Hourly, commensurate with experience. Whole Foods Market offers 'Whole Benefits'. Whole Benefits offers a wide range of benefits for Full and Part-Time Team Members, including eligibility for a store discount, paid time off, financial wellness, health & wellness support programs, and access to other Team Member perks. Eligibility for Whole Benefits is determined under the terms of the applicable Whole Benefits plan at a person’s date of hire and may vary based on work location, length of service, and job type (such as regular or seasonal). #J-18808-Ljbffr Whole Foods Market IP. L.P.