GENERAL JOB DESCRIPTION

Are you a people person? Do you take pride in coaching, mentoring and developing your team members? If so, we’re looking for a Team Lead in our Fulfillment Center to indirectly oversee a team of 10 full-time Associates. You’ll be responsible for the execution of your team’s daily plan and ensuring that all Associates are complying to company processes and procedures. The goal is to accurately account for all inventory related to the production of Blue Apron recipe boxes.

MAJOR DUTIES AND RESPONSIBILITIES

Objectives of this Role

• Oversee a team of 12-15 full-time inventory associates
• Complete multiple daily inventory cycle counts, including product held in offsite storage
• Ensure FIFO rotation throughout the facility
• Manage the requisition of product from storage to production. Record all inventory changes and input inventory data into the warehouse management system
• Confirm product quality and quantity immediately after receiving processes have been completed
• Partnering with the Inventory Operations Manager, communicates the daily plan to Associates
• Understand the inventory needs of the Preparation team necessary to complete the daily or weekly production target
• Clearly communicate all significant inventory changes to the ICM
• Assist with the yield process of all food products for the weekly cycle
• Resolve problems related to inventory, product quality, and yields
• In coordination with Quality Control, ensure incoming product meets or exceeds the recipe’s quality specifications
• Maintain proper food safety, particularly storage and handling
• Minimize shrinkage/spoilage of perishable products
• Monitor waste and report to the Purchasing Managers what can be salvaged or returned for credit. Separate and designate items to be returned to suppliers
• Assists in the training of new hires and/or temporary Associates
• Motivates, engages and shows respect to associates on a daily basis; build team morale to drive productivity and quality standards; challenges the team to not only achieve but exceed daily performance goals
• Ensure compliance of SOP; escalates discrepancies or performance concerns to Leadership when necessary

• Owns the safety of the team, by modeling safe behaviors and ensuring that all Associates are in a safe working environment 100% of the time

• Operates the team as a business by owning the team’s quality, GMP and uniform standards, ensures that we send out a quality product to our customers

• Assists Leadership with development of the team and assist with training of critical roles

• Tracks and escalates patterns and behaviors around timekeeping, GMP compliance, Quality and Performance to Supervisor/Leadership
• Models Blue Apron values and leadership competencies at all times to support the building leaders and to provide an example to their associates

• Coaches employees to follow policies and procedures and maintain high standards of safety and food safety and provides information to the Operations Manager who is responsible for the delivery of corrective actions
• Focus on operating their area of the facility as if it was their own business, utilizing their resources to the fullest extent
• Completes tasks as directed by with minimum supervision

QUALIFICATIONS FOR THE JOB

Skills and Requirements

• Proficient in Microsoft Office, Excel, and knowledge with WMS desired
• Clear and concise communicator, verbal and written
• Must be well-organized and have an entrepreneurial spirit
• Ability to work calmly and effectively under pressure
• Ability to work in a fast-paced, deadline oriented environment while remaining organized
• Must be eligible to work in the US
• Must be able to work weekends, overtime and holidays as required

• Must be able to bend and lift up to 49 pounds repetitively with or without accommodation
• Must be able to stand and/or sit for extended periods of time with or without accommodation
• Exposure to temperatures that range from freezing to sub-freezing (coolers, freezers, etc.) with or without accommodation
• Must be able to push, pull, squat, bend, and reach above and below shoulders; repetitive use of hands with or without accommodation

Experience / Education

• 1-2 years of entry-level managerial leadership experience in a food production, shipping and receiving environment or warehouse environment or demonstrated skills 
• Work experience in food production or food manufacturing preferred
• Ability to count large quantities of product in the form of individual items, cases, and pallets.
• Receiving or inventory control experience related to produce or specialty food

Our Values at Work

We believe that ACTIONS speak louder than words and our company values align to those ACTIONS.

In Our Daily Work, This Looks Like:

• ACCOUNTABILITY: Set clear objectives and prioritize your tasks Hold yourself and your teams accountable for meeting deadlines Learn from your mistakes and use it as a learning opportunity to improve next time
• CURIOSITY: Collaborate with others and explore different perspectives when accomplishing a task or solving a problem Set learning goals for yourself and your team, and have a growth mindset: read books, subscribe to magazines, listen to podcasts, ask for recommendations, etc., on how to grow professionally and personally Don’t slap a band-aid on a problem – dig deep and determine the root cause of an issue
• TRANSPARENCY & HONESTY: Maintain open and consistent communication. Admit mistakes and take ownership Document decisions to help avoid misunderstandings
• INNOVATION: Work with the end-user in mind and create solutions that will add value Question existing norms, assumptions, and best practices Experiment and take calculated, data-driven risks
• OBJECTIVENESS: Utilize data and make data-driven decisions at every opportunity
• NIMBLENESS: Utilize time management to help stay focused and on task with urgency Continuously evaluate the effectiveness of current strategies and make adjustments accordingly Delegate and trust others to handle specific responsibilities with resources and support
• SUCCESS THROUGH OUR CUSTOMERS: Know your audience and the type of work they expect to receive as the end-result of a project, initiative, or task Seek feedback at different stages to ensure you’re on the right track Foster collaboration among cross-functional teams to ensure you’re providing the best experience and service to our consumers

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT/WORK CONDITIONS

Working Conditions: Work is primarily conducted in the office and food production environment. This position may require night, holiday and/or weekend work.

This job description is not intended to be all-inclusive. Employees may be required to perform other business duties as assigned.

Covid-19 protocols are consistent with State Regulations