Facilities Coordinator

Job Type
Full-time
Description
Mercy Kitchen Facilities Coordinator- Central Kitchen - Orlando
The Facilities Coordinator proactively leads a team of warehouse employees, drivers and kitchen staff, ensuring adherence to good warehouse policies, programs, and practices.
About Second Harvest
Second Harvest Food Bank of Central Florida is a private, nonprofit organization that collects, stores, and distributes donated food to more than 625 feeding partners in seven Central Florida counties: Brevard, Lake, Marion, Orange, Osceola, Seminole and Volusia. Last year, with the help of numerous donors, volunteers and a caring, committed community, the food bank distributed approximately 81 million meals to partner programs such as food pantries, soup kitchens, women's shelters, senior centers, day care centers and Kids Cafes.
In addition to providing food to our neighbors facing hunger, Second Harvest also transforms dozens of lives directly every year. Economically challenged adults who graduate from our 16-week culinary training program are placed in 'better than minimum wage' jobs that set them and their families on a path to self-sufficiency. Another important activity helps connect people who are eligible to receive SNAP food assistance benefits with the resources they need to access the program and get help.
Department Overview
Plates of Plenty is a service that provides freshly prepared meals to early childcare centers, children after school programs, group homes, senior feeding programs, and private and charter schools. Plates of Plenty's goal is to provide the freshest, healthiest, and least processed ingredients available, and to deliver them in a safe and timely manner. Plates of Plenty is produced in Mercy Kitchen which is a satellite production facility for Second Harvest Food Bank. The newly designed space features an expanded production kitchen, a cooler and freezer area, ample dry storage space, and six receiving and distribution bays to support our daily operations. The upgraded facility enabled SHFB to distribute over 6.5 million meals throughout the region during the pandemic, a 382% increase compared to our pre-pandemic distribution of 1.7 million meals annually. We also utilize the space to prepare meals for Orange County Head Start, 4C's, local charter schools and medically tailored meals which serve as earned income revenue streams for SHFB.
Work Hours
Monday-Friday 5:00 am -2:00 pm. Nights and weekends may be required occasionally.
Job Summary
The Facilities Coordinator proactively leads a team of warehouse employees, ensuring adherence to good warehouse policies, programs, and practices. For their assigned personnel and location, the coordinator assigns work in all or some of the following areas: truck unloading, receiving, put-away, picking, pallet building and truck loading. The Coordinator works together with the Nutrition Director, Executive Chef, and other managers to continuously improve productivity and inventory accuracy including training of assigned staff on new processes and methods. The coordinator is responsible for the accuracy of all inventory transaction entry and paperwork completion for their assigned shift and the morning loading of meals with drivers.
Job Responsibilities

• Communicate daily with Nutrition Director, Executive Chef and/or Managers to ensure up to date understanding of priorities and goals
• Enforce cleanliness, safety, organization and SOP standards of warehouse, loading bays and parking lots by ensuring trash, equipment, pallets and supplies are kept organized and in working order.
• Plan and assign work for warehouse personnel and provide supervision to staff throughout the shift
• Supervise assigned warehouse staff to pull, build and label pallets and stage and/or load agency, direct service, and transfer orders in preparation for same and next day deliveries.
• Monitor and maintain proper inventory records in accordance with shipping, receiving and inventory goals and procedures Print and post invoices for completed orders daily. Prepare and distribute information needed by drivers for the same and next day deliveries
• Analyze recommendations from the inventory system or collaborate with the Nutrition Director, Executive Chef or Managers to organize warehouse activity and improve efficiency and accuracy.
• Assist assigned personnel to complete their assigned work if workload requires this
• Support Food and Personnel Safety by assisting in maintaining a housekeeping and sanitation program that follows Health Department codes and regulations and Second Harvest Food Bank food safety standards.
• Uphold all warehouse safety guidelines and promptly report any accidents or other safety violations to the Nutrition Director, Executive Chef, Managers and/or Human Resources department
• Open and/or close the facility at the beginning or end of shift as needed.
• Inspect products to ensure that food safety and sanitation requirements are achieved. Receive incoming products, verify all paperwork, label and/or pallet tags in the inventory system.
• Work in partnership with Volunteer Services staff to provide warehouse support.
• Help in the end of month, mid-year and end of year physical inventory counts
• Other duties as assigned

• Two years warehouse work experience, preferably in a food or food-related environment with basic knowledge of food handling, storage, and distribution procedures
• One year of direct supervisory experience
• Experience inputting inventory system entries (receipt, pick, post) is required
• High school diploma/GED required
• Forklift experience. Ability to safely operate all types of warehouse equipment, including, but not limited to, pallet jacks, forklifts.
• Proven ability to work steadily and independently with minimum supervision and to follow standardized procedures.
• Ability to safely exert force and/or lift or move items weighing up to 100 pounds occasionally, and up to 50 pounds frequently.
• Up to 2/3 of the time: walk, sit, squat, bend, twist and reach at various heights above and below shoulder level.
• Ability to lead teams, train and coach employees and efficiently solve problems

• Serv safe certification preferred.
• Knowledge of meal patterns and additional CACFP (Child and Adult Community Food Program), NSLP (National School Lunch Program) & SFSP (Summer Food Service Program) program guidelines helpful
• Bilingual in English and Spanish