SHIPPING & RECEIVING COORDINATOR

Description

POSITION SUMMARY: Under the supervision of the Director of Culinary, the Shipping & Receiving Coordinator is responsible for coordinating all incoming and outgoing shipments, including documentation, and associated material handling duties. In addition, this position performs various tasks, usually clerical in nature, related to inventory and purchasing.

 CORE WORK PRINCIPLE: Colossians 3:23 is the foundation of URM’s standard for employment, “Whatever you do, work at it with all your heart, as though you were working for the Lord and not for people.” The goal for each employee is to enrich and sustain a humble heart attitude; to enrich and sustain a mindset of serving others, treating them with kindness and truth; and to enrich and sustain a zealous desire for achieving work objectives without any ulterior motives or agendas.

SHIPPING & RECEIVING COORDINATOR ESSENTIAL FUNCTIONS:

• Verify and keep record of incoming and outgoing shipments, verify information against bills of lading, invoices, orders, logs, or other records.
• Prepare items for shipment, including pulling products, palletizing items and shrink wrapping.
• Check all deliveries/packages and ensure they are distributed appropriately.
• Pull kitchen orders for all locations. 
• Update purchase orders in the system via data entry:
• Confirmation of order quantity, pricing, and availability.
• Update system with a good’s receipt and work closely with the Director of Culinary on discrepancies such as pricing or quantity.
• Close out all purchased items once delivered.
• Stock all inventoried items. 
• Perform inventory and maintain accurate counts of all items in the warehouse.
• Ensure all items are processed and delivered in an accurate and timely manner from both internal customers and external sources.
• Always ensure the warehouse, cooler and freezer are clean and presentable.
• Available to work at any warehouse or logistic area and directed by Director of Culinary, as needed.
• Conduct other tasks and projects as assigned by the Director of Culinary.
• Commitment to URM mission, vision, and core values.
• Encourage guests in their faith and growth in Jesus Christ. 

PHYSICAL DEMANDS:  

In general, the following physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to allow differently abled individuals to perform the essential functions of the job.

• Must be able to lift 75 lbs.

WORK ENVIRONMENT:

In general, the following conditions of the work environment are representative of those that an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to allow differently abled individuals to perform the essential functions of the job within the environment.

• The office is clean, orderly, properly lighted, and ventilated.
• Noise levels are considered low to moderate.

Requirements

EXPERIENCE, EDUCATION/ LICENSURES/CERTIFICATIONS:

• Must have a high school diploma or GED, and at least 1 year of experience that is directly related to the duties and responsibilities specified.

KNOWLEDGE/SKILLS/ABIITIES:

• Must have working knowledge of Microsoft Office.
• Ability to learn proprietary company software.
• Must have excellent communication skills, both orally and in writing. 
• Must have excellent organization skills and project management skills.
• Must be detail oriented.
• Must possess the ability to multi-task in a high-volume environment.
• Must be able to operate a pallet jack and forklift.

#ZR

Salary : $18 - $20