Warehouse Attendant - State Farm Arena

Summary: Warehouse Staff supports all initiatives related to purchasing, receiving, storing and controlling of food and beverage, supplies and services for their location. The staff ensures that best products and services are in the right places, at the right times and ready for the guests. Other duties include light warehouse maintenance, and general cleaning of the warehouse area of their location.

Essential Duties and Responsibilities:

• Reads production schedule, customer order, work order, shipping order or requisition to determine items to be moved, gathered or distributed.
• Conveys materials from receiving or production areas to storage or other designated areas.
• Places materials/goods on racks, shelves and bins or in refrigerated rooms according to predetermined sequence such as size, type, style, color or product code.
• Fills requisitions, work orders or requests for materials, tools or other stock items and distributes items to production workers or assembly line.
• Assembles customer orders from stock and places orders on pallets or shelves; conveys orders to packing station or shipping department.
• Marks materials with identifying information.
• Opens bales, crates and other containers.
• Records amounts of materials or items received or distributed.
• Weighs or counts items for distribution within plant to ensure conformance to company standards.
• Arranges stock parts in specified sequence for assembly by other workers.
• Uses computer to enter records.
• Compiles worksheets or tickets from customer specifications.
• Drives vehicle to transport stored items or to pick up items.
• Completes requisition forms to order supplies from other plant departments.
• Prepares parcels for mailing.
• Maintains inventory records.
• Performs other duties as assigned.
• Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards.
• Personal commitment to your own safety and that of others.
• Abides by all Company policies and procedures including but not limited to:
  • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer.
  • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables.
  • The use of slip-resistant shoes and proper lifting techniques.