Food Service Inventory Coordinator

Storeroom role focused on receiving, storing, and issuing food and non-food supplies while maintaining PAR-level inventory and regulatory compliance.

Responsibilities

• Handle requests for components, materials, and supplies from end users.
• Review and maintain materials management records; support development of procedures and forms.
• Assist with receipt, documentation, and release of incoming materials and final-product shipments.
• Maintain records for audit purposes per established procedures.
• Place orders based on PAR levels.
• Receive food and non-food supplies; compare purchase orders to invoices and goods received.
• Return unwanted, unordered, or damaged goods and document actions on receiving documents.
• Verify electronically generated invoice files match goods received; import into departmental operations software.
• Attach purchase orders to invoices and deposit in designated office area.
• Audit deliveries for proper weight, temperature, and quality.
• Store food and non-food supplies in proper storage areas within two hours of receipt, following health and safety regulations.
• Conduct physical inventory according to established policy; enter daily receipts and issues in the computer.
• Pull and distribute food and non-food supplies per requisition, following policies and procedures.
• Maintain sanitation and safety of storage areas; record temperatures of freezers and coolers.
• Document actions taken if temperatures are out of compliance; report malfunctioning equipment.
• In the absence of the Storeroom Supervisor, place replenishment orders via departmental software to maintain par levels.
• Operate St. Jude vehicle to pick up or deliver food/supplies to campus venues, vendors, catering events, or warehouse.
• Perform other related duties as assigned to meet department goals.
• Maintain regular and predictable attendance.

Requirements

• High school diploma or equivalent required.
• One year of related work experience preferred.
• Valid driver’s license from employee’s state of residence; must be insurable by St. Jude’s insurance carrier.
• ServSafe Food Handler Training Certificate or another ANSI-accredited Food Handler Training Certificate required within 30 days of hire; must maintain certification.

Skills

• Open to change and new ideas; eager to learn from different avenues.
• Logical problem-solving using defined approaches.
• Responsive, articulate, and able to provide timely updates to stakeholders.
• Polite, proactive, and solution-oriented with a “can-do” attitude.
• Asks clarifying questions to understand needs accurately.
• Manages time effectively to plan and meet daily tasks.
• Executes routine tasks under guidance or supervision.
• Attention to detail; produces quality work on time.
• Clear, concise verbal and written communication.
• Listens actively, confirms understanding, and provides accurate answers.
• Shares information within the team as directed.
• Knowledge of materials management processes, systems, and tools.
• Foundational knowledge of delivery procedures, replenishment, and inventory reconciliation.

Physical Demands

• Regularly required to stand, walk, sit, kneel, use hands, and talk or hear.
• Frequently lift and/or move up to 50 pounds.
• Requires close vision, depth perception, and ability to adjust focus.
• Must move about the workspace to access surfaces, shelves, cabinets, drawers, and equipment at, below, or above work surface.
• Comply with all applicable federal, state, and local safety and health regulations.

Schedule

• 5:30 am – 2:00 pm and 8:00 am – 4:30 pm.
• Must be available on weekends.

Pay

A reasonable estimate of the current salary range is $20.00 - $34.00 per hour.

Benefits

Explore exceptional benefits at St. Jude.