Position SummaryThe Supply Chain Manager will own end-to-end supply chain operations for ghost kitchen concept, including demand planning, materials planning, inventory management, purchasing coordination, warehousing, and outbound distribution. This role will be responsible for ensuring our production facility and kitchen locations have the right ingredients, packaging, purchased finished goods, and manufactured products available at the right time while maintaining appropriate inventory levels and controlling costs.Key ResponsibilitiesDemand & materials planning: Own planning across raw ingredients, packaging, purchased finished goods, and manufactured SKUs; translate demand into purchasing, production, and inventory requirements; maintain planning tools and support S&OP.Inventory management: Balance inventory investment against working-capital targets, while targeting availability, shelf life, waste, accuracy, aging, and stock-out risk, including FEFO for perishable products.Procurement & suppliers: Work closely with procurement to execute procurement strategy and support new business lines. Work with suppliers on shortages, lead times, and inbound service.Warehousing & distribution: Partner with Operations to oversee receiving, storage, picking, inventory movement, and outbound fulfillment to kitchen locations; improve flow, accuracy, and support the expansion of a custom-built WMS rollout.Systems & reporting: Build Excel planning trackers from large or messy extracts; own supply chain KPIs and reporting; support implementation or improvement of WMS, ERP/MRP, and demand-planning tools.Food safety & compliance: Support GMP, SQF, FSQA, lot traceability, and proper controls for perishable and shelf-life-sensitive inventory.Required QualificationsBachelor's degree in Supply Chain Management, Operations, Business, or a related field, or equivalent experience.5+ years of supply chain experience in food manufacturing, CPG, food service, or a comparable environment.3+ years of demand and materials planning experience in a food production environment.Experience managing raw ingredients, finished products, and perishable or shelf-life-sensitive inventory.Advanced Excel skills, including building planning trackers and working with large data sets.Experience using a Warehouse Management System (WMS).Experience managing inventory against budget or working-capital targets.Experience working directly with suppliers on shortages, lead times, and product availability.Strong analytical, organizational, communication, and problem-solving skills.Preferred QualificationsExperience owning or supporting S&OP (Sales & Operations Planning).Experience implementing or improving demand-planning, WMS, ERP, or MRP systems.Experience with warehouse operations and outbound transportation.Working knowledge of SQF, GMP, FEFO, FSQA, and lot traceability.Experience with Odoo or a similar ERP/MRP system.Experience supporting a multi-location restaurant, commissary, food production, or distribution network.
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