Culinary Receiving & Inventory Coordinator (For INTERNAL candidates only)

San Antonio Food Bank, Inc.; San Antonio (TX); On-site; USD 22,000 - 28,000; Full time

Job summary

San Antonio Food Bank, Inc. is seeking a Warehouse Receiving Specialist to manage end-to-end receiving and storage in the Community Kitchen warehouse. You will ensure proper inventory control, maintain cold-chain logbooks, and coordinate with drivers and kitchen leads to support daily operations.

Responsibilities include inspecting freight, staging pallets, enforcing FIFO, and maintaining product quality. A ServSafe certification and early-morning availability are required, with safety as a top

Qualifications

• High School Diploma or equivalent and basic math proficiency.
• Experience with material handling equipment.
• Ability to independently follow order selection with accuracy.
• Strong attention to detail and meeting deadlines.
• Knowledge of warehouse safety best practices and protocols.
• Ability to obtain ServSafe certification within employer timeframe.
• Early morning shifts with some 4am start times.

Responsibilities

• Receive, inspect, and sign off on all incoming freight and deliveries.
• Assist with loading/unloading with drivers; act as dock contact.
• Monitor temperatures of incoming cold chain items and log daily readings.
• Enforce FIFO across storage zones to minimize spoilage.
• Maintain real-time inventory counts using standard systems.
• Prepare and stage pallets for next day distribution; ensure order accuracy.

Skills

Attention to detail

Communication skills

Warehouse safety

Bilingual English/Spanish

Education

High School Diploma or equivalent

Tools

Forklift certification

Material handling equipment

Job description

Reports To: Kitchen Manager

Schedule: Assigned shifts can vary, including early mornings and occasional weekends as needed.
Requirements: Must obtain the required ServSafe Certification in the established timeframe. This position is safety sensitive and subject to drug screening.

General Summary: This role is an extension of the Community Kitchen and responsible for the end-to-end receiving and storage of goods coming in and going out of the Community Kitchen warehouse. Reporting to the Kitchen Managers and receiving day-to-day directions from Kitchen Leads, this position assists in inventory management, ensuring products are allocated accordingly and organized at all times.

Impact:

Receiving & Logistics

• Receive, inspect, and sign off on all incoming freight and deliveries from broad-line distributors, specialized vendors, and the San Antonio Food Bank (SAFB). Assist SAFB delivery drivers with loading and unloading tasks as needed.
• Act as the primary dock contact to assist SAFB and vendor delivery drivers with hands-on loading and unloading operations using appropriate material handling equipment.

Food Safety, Quality & Temperature Management

• Prioritize and expedite the breakdown and storage of perishable items to ensure no received goods exceed critical temperature control points.
• Measure and record the temperatures of all incoming cold chain items upon arrival and maintain rigorous daily temperature logs for all walk-in coolers and freezers to be submitted at the end of every month.
• Strictly enforce First In – First Out (FIFO) protocols across all storage zones to minimize spoilage and guarantee optimal ingredient freshness.
• Weigh, categorize, and log all discarded or spoiled food and non-food items in the official waste log, ensuring the completed documentation is turned into management monthly.

Warehouse Organization, Fulfillment, & Inventory Control

• Deconstruct mixed pallets from various vendors, consolidating like items into designated storage areas to maximize space and efficiency.
• Label, date, and categorize all food and non-food supplies clearly upon storage to facilitate rapid retrieval and accurate stock counts.
• Construct, wrap, and stage staging pallets for the next day's distribution, strictly cross-referencing pallet builds with delivery ticket quantities to guarantee order accuracy.
• Maintain an exact, real-time inventory count of all food ingredients, kitchen staples, and non-food supplies (packaging, chemicals, and paper goods) utilizing standard systems.

Teamwork & Mission Support

• Maintain a spotless, regulatory-compliant environment across all kitchen spaces, warehouses, worktables, tools, and heavy equipment in accordance with local health department mandates.
• Practice and champion an ongoing "clean as you go" policy throughout the shift to eliminate safety hazards, cross-contamination risks, and clutter.
• Execute comprehensive end-of-shift closing procedures,
• Communicate status, shortages, equipment issues, quality concerns, and unfinished tasks to the Kitchen Lead or Kitchen Manager.
• Work respectfully with colleagues, volunteers, interns, and trainees; follow established safety, attendance, uniform, and workplace conduct standards.
• Support emergency and disaster feeding, special events, and other essential SAFB operations as assigned.
• Perform other related duties as assigned.

Role Boundaries & Advancement

This is a skilled individual-contributor role.

Required Job Qualifications:

• High School Diploma or equivalent. Proficiency in basic math.
• Prior experience with material handling equipment and general warehousing.
• Demonstrated ability to independently follow order selection process with accuracy.
• Demonstrated attention to detail, accuracy, and meeting deadlines.
• General knowledge of warehouse safety.
• Excellent communication skills, both written and verbal
• Ability to work proficiently across multiple kitchen stations and recognize food safety and quality.
• Ability to obtain required ServSafe certification within the employer-established timeframe.
• Ability to work early mornings with schedule flexibility during the hours of 4am and 4pm.

PreferredJob Qualifications:

• Experience with inventory management and inventory management software.
• Valid driver’s license, vehicle insurance and clear driving record.
• Material handling and forklift certification.
• Bilingual English/Spanish.

Physical Demands

Constantly required to stand and walk for extended periods; regularly bends, reaches, pushes, pulls, and performs repetitive kitchen tasks.

Utilizes fine manipulation and near visual acuity.

Must regularly lift and move up to 50 pounds, with appropriate assistance or equipment as needed.

Work Environment

This job is primarily performed in an indoor warehouse environment and frequently loads and unloads in freezer, cooler, and outdoor spaces. Temperatures in freezers can be as low as -11 degrees.

May travel to partner sites of varying conditions.

The noise level in the work environment is usually moderate.

The above statements are intended to describe the general nature and levels of work to be performed and are not intended to be an exhaustive list of all responsibilities and duties.