University of North Texas - Inventory Control Supervisor
UNT Dining Services is searching for an Inventory Control Supervisor. This person is responsible for direct inventory management and is accountable for accurate and complete inventory cycle of foods with the ability to multi task varying workload. Responsibilities include but not limited to:* Manages supplies going in and out of storage, including forecasting of future needs.* Provide documentations of the inventory to prevent shrinkage and aging of products as well as finding opportunities for improvements.* Develop procedures to accurately control inventories and investigate any discrepancies.* Document stock deliveries and flow of products throughout the departments.* Keeping maintenance of stock for availability when needed.* Ensure products follows FIFO.* Make sure products stocked are in proper locations (cold & hot items).* Purchases and track new inventories.* Report data to senior management when necessary. * Supervises student worker.The University of North Texas System is firmly committed to equal opportunity and does not permit - and takes actions to prevent - discrimination, harassment (including sexual violence), and retaliation on the basis of race, color, religion, national origin, sex, sexual orientation, gender identity or expression, age, disability, family status, genetic information, citizenship or veteran status in its application and admission processes, educational programs and activities, facilities, and employment practices. The University of North Texas System immediately investigates and takes remedial action when appropriate. The University of North Texas System also takes actions to prevent retaliation against individuals who oppose a discriminatory practice, file a charge, or testify, assist or participate in an investigative proceeding or hearing. Bachelor's Degree in related field and two years of experience in food service management; or any equivalent combination of experience, education or training. Must be Food Safe Certified or able to get certification within 6 months. The following knowledge, skills, and abilities are required:* Thorough knowledge of food preparation and food service management in a large food service unit.* Thorough knowledge of employee health, kitchen cleanliness, and sanitation requirements.* Thorough knowledge of hazards to human life and health that can occur from improper food preservation and service.* Thorough knowledge of kitchen equipment, kitchen implements, and advanced food preparation and processing procedures.* Skill in the preparation and service of food.* Skill in training, supervising, and evaluating the work of subordinates* Ability to maintain time and cash receipts records.* Knowledge of appropriate safety and security precautions appropriate to work performed* Service Etiquette* Rigidity with compliance to documented service and production standards* Ability to identify and seek help when needed.