Food Service Inventory Specialist (Year-Round)

Job Description

Job Description

The Food Service Inventory Specialist is responsible for maintaining accurate inventory levels and ensuring that food products, supplies, and operational materials are available to support daily dining operations. This position coordinates the ordering, receiving, and distribution of goods while monitoring usage patterns and forecasting inventory needs based on historical trends, seasonal demands, and upcoming campus activity. The specialist works closely with kitchen staff, vendors, and dining leadership to support efficient operations, maintain inventory accuracy, and uphold departmental standards and best practices.

Essential Duties & Responsibilities:

• Monitor and manage inventory levels of food, beverages, supplies, and operational materials to support daily dining operations.
• Conduct regular inventory counts, reconcile discrepancies, and maintain accurate inventory records.
• Maintain accurate records of invoices, shipping documents, receiving logs, and inventory transactions.
• Forecast inventory needs based on census trends, menu changes, seasonal activity, and operational demand.
• Place orders with approved vendors and suppliers to replenish inventory and maintain appropriate stock levels.
• Track and manage orders to ensure timely delivery and minimize shortages or stockouts.
• Receive, inspect, and unload deliveries and trucks in a safe, timely, and organized manner.
• Build and maintain positive working relationships with vendors and suppliers.
• Resolve issues related to orders, deliveries, damaged products, shortages, or product quality concerns.
• Monitor food and supply costs and support efforts to remain within departmental budget targets.
• Identify opportunities for cost savings, operational efficiencies, and improved inventory practices.
• Analyze inventory usage and turnover trends and adjust purchasing strategies as appropriate.
• Collaborate closely with kitchen staff and dining leadership to understand operational and inventory needs.
• Communicate inventory status, shortages, damaged goods, and upcoming deliveries to appropriate team members and leadership.
• Prepare and provide reports related to inventory levels, ordering activity, and supply costs.
• Manage inventory organization and stock rotation procedures to minimize waste and ensure product quality.
• Ensure all food products and supplies are stored, handled, and rotated in compliance with health, safety, and food handling regulations.
• Maintain clean, organized, and safe storage areas.
• Support departmental operations by following organizational policies, procedures, and best practices.
• Performs other duties as assigned.

• High school diploma or equivalent required; associate degree or coursework in business, hospitality, culinary operations, supply chain, or a related field preferred.
• Previous experience in inventory management, purchasing, receiving, warehouse operations, or food service operations preferred.
• Strong organizational, time management, and attention-to-detail skills with the ability to manage multiple priorities in a fast-paced environment.
• Excellent interpersonal, verbal, and written communication skills with the ability to collaborate effectively across teams.
• Proficiency with inventory management systems, spreadsheets, Microsoft Office Suite, and/or Google Workspace applications.
• Ability to work both independently and collaboratively while maintaining accuracy and accountability.
• Knowledge of food safety standards, inventory rotation practices, and storage procedures preferred.
• Ability to analyze inventory usage trends and support efficient ordering and cost-control practices.
• Demonstrated ability to maintain professionalism, reliability, and a high level of customer service.
• Ability to lift and carry items up to 50 pounds.
• Ability to stand, walk, bend, and perform repetitive tasks for extended periods of time.
• Comfortable working in a fast-paced, dynamic food service environment.
• Position may require early morning, evening, weekend, and holiday shifts based on operational needs.