Job Details
** Inventory Control Supervisor**
**Job Category****:** Finance & Accounting **Requisition Number****:** INVEN02474 Showing 1 location **Job Details**
**Description**
**POSITION SUMMARY**
The Supervisor Inventory Control is responsible for the integrity and administration of the inventory management system (Eatec) for all food, beverage, and supplies inventory at our The Culinary Institute of Americas (CIAs) New York and California campuses. The Supervisor Inventory Control ensures the perpetual inventory system in our multiple campus network is accurate, evaluates product levels to improve inventory control procedures, and analyzes daily product receipts and usage.
**ESSENTIAL RESPONSIBILITIES**
* Provides daily maintenance of the various inventory system Eatec files. File maintenance includes: the inventory master file, budget file, scheduling file, block file, reporting file, kitchen master file, college calendar file, and accounting files.
* Works closely with the Purchasing and Storeroom teams to ensure accurate inventory counts, appropriate, just-in-time levels of inventory ordering and investigation of inventory variances.
* Reconciles monthly vendor purchases between the Eatec system and General Ledger. Works with Accounts Payable to ensure all vendor invoices are accurately accounted for in the General Ledger.
* Completes the food, beverage, and other inventory supply requisition expense journal entry for all warehouses on the New York and California campuses. Prepares baking & pastry food cost transfer journal entries.
* Prepares inventory budget reports for all kitchens showing actual cost vs. budget. Prepares food and beverage detail cost per kitchen report from multiple databases to determine educational costs per meal by individual kitchen shift.
* Conducts monthly physical inventory audits to ensure accuracy of the inventory and adequacy of the materials and products. Coordinates physical inventory audits at branch campuses with Accounting and Purchasing staff at respective branch campus locations.
* Coordinates monthly and annual physical inventory counts. Monitors and assists with entering results into Eatec, investigates variances, and prepares discrepancy report. Responsible for preparing journal entries for inventory and variances into General Ledger. Prepares monthly inventory analysis of discrepancies.
* Research daily inquiries from senior staff, instructors, deans, department heads and students.
* Develops and prepares monthly block schedules from the information provided by the Deans to generate requisitions which include all food, cleaning supplies and china for all classrooms.
* Works closely with the Advancement team on the valuation and inventory entry for Gift In Kind donations and provides accounts receivable data for the monthly invoicing data for the Gift In Kind Billbacks program. Completes monthly reconciliation for Gift In Kind donations and Gift In Kind billback invoicing. As well as, gift portion valuation and inventory entry for donor Deep Discounts.
* Coordinates and assists in entering the annual college calendar templates into Eatec, which provides all kitchen and bakeshop laboratory classes with the proper delivery dates of food and sets cycle times for classes.
* Responsible for entry and accuracy of all new kitchens and account numbers into the Eatec system.
* Responsible for inventory system assignment of all kitchens to faculty, including daily changes for faculty shift coverage.
* Trains all new faculty on the use of Eatec Inventory and Ordering system. Coordinates functional testing of Eatec system quarterly upgrades with the Information Technology team.
* Any and all other duties as assigned.
**REQUIRED QUALIFICATIONS**
Education:
* Associates in Accounting or a related field of study.
Experience:
* Minimum of three (3) years work experience in inventory control management.
**PREFERRED QUALIFICATIONS**
* Bachelors Degree preferred.
* Prior supervisory experience.
* Knowledge of the Eatec inventory software.
* Knowledge of Oracle accounting software.
* Prior experience with creating financial budgets.
**REQUIRED SKILLS**
* Demonstrated knowledge of purchasing and inventory practices and procedures.
* Ability to proactively communicate and work collaboratively with chefs, staff and students.
* Strong analytical, organizational and time management skills.
* Ability to prioritize workload, and meet critical daily deadlines timely and accurately.
* Excellent oral, written and interpersonal communication skills, with the ability to convey a positive and professional image in person, on the telephone and in correspondence.
* Intermediate level proficiency in Microsoft Excel and Microsoft Word.
* General knowledge of inventory and accounting software.
* Demonstrated ability to show a high level of service responsiveness to internal customers.
* Must display a high level of energy and self-motivation.
**WORKING CONDITIONS**
* Must be available to work nights and weekends as required due to business needs.
* Regular work requires the use of a computer, sometimes in excess of eight (8) hours per day.
* Ability to perform inventory test counts in cold temperatures.
* Ability to left, bend and stretch.
**Additional Information**
At The Culinary Institute of America, it is important to us that we support our employees with a substantial and meaningful package of benefits. We believe in supporting our employees with benefits to assist with work life balance.
Benefits are offered based on the position type and status. Benefits offered *may* include:
* Medical and prescription drug plan
* Dental plan, Vision plan
* Insurance: Life, Home, Auto, even Pet!
* Short- and long-term disability plans
* Generous paid time off programs, including paid holidays
* Retirement savings plan 403(b) with company contribution
* Employee assistance program
* And more!
**Qualifications**
**Skills**
**Behaviors**
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**Motivations**
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**Education**
**Experience**
**Licenses & Certifications**