The Bibb County School District is now accepting applications for the Inventory & Ordering Support Manger.

Job Summary:
This position assists the Executive Director by providing management over the School Nutrition Program Central Kitchen (CK) operations. We are seeking a dynamic, energized and most importantly, experienced person knowledgeable in warehousing, inventory control and warehouse logistics to oversee efficient receipt, storage, fulfillment, and distribution of our wide variety of products (freezer, dry storage, packaged items, cook-chill volume prepared). The ideal candidate must be technologically literate to use our food production and ordering software system. Will be knowledgeable of fulfillment practices, and inventory and ordering along with planning, implementing, coordinating, and analyzing the effectiveness of the program. Candidate will be responsible for ensuring compliance with Federal (USDA), State (GA DOE), and local regulations, policies, and laws. Participate in establishing and implementing the guiding principles, goals, and objectives of providing nutritionally adequate and quality meal service to the students and stakeholders of the District.

Essential Duties and Responsibilities:

1. Serves as the Inventory and Ordering Support Supervisor, for the School Nutrition Program.
2. Responsible for coordinating the orders of all School Sites, Central Kitchen Sections, and Head Start Cafeterias.
3. Provides day-to-day supervision over all Central Kitchen Section (Warehouse Manager, Packaging Services Manager, Cook Chill Manager, Dispatch Manager and Bakery Manager).
4. General supervision to School Nutrition Managers.
5. Accountable for coordinating and planning the production control, inventory management, scheduling and material planning.
6. Coordinates oversite over the School Nutrition Program in conjunction with the Executive Director, Director II, Site Support Managers, Plant Manager, Culinary Chef Manager, and Dietitian.
7. Responsible for compiling and placing all food and supply orders with distributors (local, state and manufacturers of USDA Commodity food items).
8. Works directly with the Culinary Chef Manager and Dietitian to ensure food is ordered in quantities necessary to prepare menus.
9. Work directly with distributors and manufacturers on establishing appropriate delivery schedules to ensure that there are not excess deliveries and storage of product.
10. Manages delivery schedules to prevent too many trucks in the delivery bays at one time cause companies to be backed up and warehouse staff to be unable to move and store product in a safe and timely manner.
11. Supports all managers in supplying all food, paper, supplies, and chemicals needed to operate the cafeterias.
12. Coordinate with the Warehouse Manager and Dispatch Manager on the movement of food, paper, supplies, chemicals etc. from the Central Kitchen to and from schools.
13. Monitor and manage inventory of food, paper, supplies, chemicals etc. ensuring that the program does not have excess. Evaluate the selection and shipping process and work to improve efficiency.
14. Manages the inventory levels for finished goods and raw materials.
15. Controlling and verifying the inventory levels by conducting regular physical counts and reconciling them. Investigate and resolve inconsistencies, reporting serious findings.
16. Coordinates and directs the activities related with keeping accurate records on the incoming and outgoing shipments in program software system. Responsible for
17. Accounting: Pull monthly reports from software system, review, reconcile and develop the monthly report due to General Accounting for charging each school for food, supplies, chemicals, etc.
18. Assists in planning and writing of specifications for food, equipment, paper, and supply Bids. Participates in product testing and evaluation of items.
19. Assists in the administration, promotion, and orchestration of the National School Lunch Program (NSLP), School Breakfast Program (SBP), After School Snack Program (ASP), Fresh Fruit and Vegetable Program (FFVP) and the Summer Feeding Program in compliance with federal, state and local regulations and policies.
20. Assures adherence to federal, state, and local laws, rules, and regulations. 
21. Works with CK Managers to assure adherence of requirements for sanitation, safety, and nutritional standards in the Central Kitchen.
22. Works with CK Managers on staffing allocations; provides input, guidance and approval on overtime or additional hours as needed for production.
23. Participates in the development of the annual budget for food and supply purchases for the SN Department.
24. Participates in the investigation and resolution of complaints and issues related to the staff in the CK.
25. Evaluates the work performance of Central Kitchen Managers; and may contribute to the evaluation of Nutrition Managers.
26. Makes recommendations and suggestions on facilities, equipment, layout and design of the Central Kitchen along with the SN Plant Manager.
27. Attends meetings, conferences, workshops, etc. as necessary to meet annual USDA Professional Standards requirements.
28. Performs other related duties as required or assigned.

Education: Must meet one of the following:

1. High School Diploma or GED/Equivalent required.
2. Associate degree in a specific major i.e. Food and Nutrition, Food Service Management, Family and Consumer Sciences, Nutrition Education, Culinary Arts, Business or a related field is preferred.

Experience: Must meet #1 and #2:

1. Minimum of three (3) years supervisory experience at an equal level of responsibility. 
2. Experience in volume food production, planning, food ordering, meal preparation and service, preparation of financial reports, personnel management is required. 
3. Experience in child nutrition program management is preferred.

Knowledge and Skills:

1. Excellent organizational skills are necessary to take charge of organizing inventory and improving the efficiency of the selection and shipping process.
2. The ability to manage multiple projects at one time in an efficient and timely manner is critical in this position.
3. Good written and verbal communication skills are crucial for working with brokers, vendors, general accounting, district offices, and educating warehouse employees and developing new inventory processes. 
4. An analytical mind with a strong attention to detail.
5. Outstanding organizational and problem-solving skills to come up with ways to improve overall efficiency and overcome inventory problems.

Physical Demands:

1. Able to lift to 50 pounds
2. Able to sit, stand, walk, for long periods of time in an office setting.
3. Able to stand, bend, stoop, walk, use hands, fingers in grasping participating in a production environment.

Certificate and License Requirements:

1. Must hold or obtain immediately after employment offer is extended, a ServSafe certification.
2. Valid Driver’s License and Insurance.
3. Use of an automobile

Salary/Terms/Benefits:

1. 239 day contract year; 8 hours per day with extended hours on occasion. May require evening and weekend work. Exempt Position.
2. Salary Range: Grade 60 $24.50 – $27.62 hourly (placement on salary schedule based on years of related experience; up to ten years allowed). The stated salary range reflects the opportunity for pay over the course of the employee's tenure. For external candidates, the top pay is not a potential starting salary.
3. Excellent benefits package: includes health, dental and life insurance; employee assistance program; personal and sick leave; membership in the Teachers' Retirement System (TRS).