Inventory Specialist

Inventory Specialist

The position is designed to assist with all tasks associated with ordering, receiving, inventory, and organization of the restaurant, from the managers to reduce admin time and allocating that responsibility to an hourly team member. This will free up managers from being pulled off the shift for admin work and instead allow them to stay locked into the operation during business hours. Managers will still review the orders before being submitted to ensure accuracy and par levels until the supervisor is self-sufficient.

The base salary or hourly wage range for this role will vary based on multiple factors, including but not limited to prior experience, relevant expertise, current business needs, and market factors. Range is not inclusive of potential bonus or benefits. Your recruiter can share more information about the salary range and other factors during the hiring process.

Competitive Pay & Benefits

Employer Contribution for individuals and eligible dependents' medical insurance

Dental, Vision, and Life Insurance

Health Savings Account (HSA)

Commuter Spending Accounts

401(k) Plan with company match

Employee Assistance Program

Discounts through BenefitHub

Employee Meal Discounts

Opportunities for growth; we love promoting within!

Conduct daily, weekly, and monthly inventory counts of food, supplies, and other stock items.

Accurately enter inventory data into the restaurant management system.

Identify and investigate discrepancies in inventory counts and report findings to management.

Track and report inventory variances, waste, and usage patterns.

Place all food and supply orders, maintaining the required par levels of dry goods and perishables, ensuring product availability.

Receive and inspect deliveries, ensuring items meet DTF Brand Standards and align with details on the invoice.

Properly store and organize all deliveries, maintaining clean and orderly storage areas.

Ensure proper stock rotation (FIFO) using date stickers and labeling systems.

Follow up with vendors regarding product issues, shortages, mispicks, and any other discrepancies.

Reconcile delivery receipts against purchase orders and invoices to ensure accuracy.

Perform other duties as assigned to support inventory and kitchen operations.

Positive and professional attitude.

Perform job functions with minimal supervision, attention to detail, accuracy, and speed.

Excellent communication and interpersonal skills, with the ability to build relationships with vendors and internal teams.

Knowledge of food safety, storage requirements, and stock rotation best practices (e.g., FIFO).

Strong computer skills, including written communication, data entry, and reporting.

Proficient in using email and Google Workspace.

Basic understanding of food cost management, waste tracking, and par stock maintenance.

Proficient in inventory management software and restaurant management systems.

Must be able to lift heavy objects (50lbs), frequently twist and bend, and handle a large physical workload.

Applicant must be 18 years of age or older and able to provide documentation to work in the United States legally.

Equal Opportunity Employer:

Din Tai Fung North America is an Equal Employment Opportunity Employer. We are committed to creating an inclusive environment and welcome all qualified applicants, regardless of race, color, religion, sex, gender identity, sexual orientation, national origin, age, disability, or any other protected status, in accordance with applicable federal, state/provincial, and local laws.

U.S. Employment Eligibility:

In the United States, Din Tai Fung North America participates in E-Verify to confirm work authorization for all new hires. To learn more, please visit: