Inventory Team Member - Berkeley Culinary Center

Inventory Team Member
- Berkeley Culinary Center

#17751

17751

The Inventory Team Member is responsible for receiving, storing, counting, and documenting warehouse inventory accurately so that stock levels support customer demand. This role supports day-to-day inventory control — handling receiving and put-away, cycle counts, balance reviews, system recordkeeping, and reporting of stock inflow and outflow to management — within a warehouse and production facility environment. Accuracy, sound judgment, clear communication, and the ability to serve as a dependable point of contact for the team are fundamental expectations of this role.

• Ensure all items are appropriately received, inspected against documentation, and stored in designated warehouse locations; maintain proper documentation for every inventory transaction; review inventory balances and count items in stock, including scheduled cycle counts and physical inventories, reconciling variances promptly and accurately.
• Maintain proper stock levels so that customer demand is met in the most efficient manner possible; monitor stock inflow and outflow and keep management current on inventory status; identify and communicate shortages, overstock, damaged goods, and other discrepancies as they arise.

• Compile inventory information and present it to management to support effective decision making, including restock needs; provide recommendations to management and sales leaders based on inventory trends and availability.
• Provide accurate inventory information to customers to guide their choice of items to order; investigate issues within the warehouse inventory system and recommend or implement improvements that support operational performance and customer satisfaction.

• Serve as a point of contact for the team to convey issues and communicate information to all as needed; work directly with the Inventory Manager and warehouse staff to support training on inventory procedures and recommend updates to inventory policies as needed.
• Comply with all Whitsons policies and procedures, safety practices, and applicable food safety and facility requirements, including proper lifting techniques and safe equipment use; promptly report unsafe conditions, hazards, injuries, or near-miss incidents to the Inventory Manager or other designated supervisor; perform all other duties as assigned in support of inventory operations.

$20/hour

• High School Diploma or equivalent required;
  Associate degree preferred.

• Minimum 1–2 years of inventory control, warehouse, or receiving experience required; food service, distribution, or institutional supply experience preferred.

• Powered industrial truck (forklift) certification preferred but not required; must complete all Whitsons and government-mandated training as required.

• Proficiency in Microsoft Office applications is required; must be able to communicate electronically through email and other similar computer platforms.
• Ability to learn new programs, including inventory management systems, easily and quickly.

• Ability to use critical thinking skills to resolve problems and improve inventory processes.
• Excellent time management and organizational skills.
• Bilingual in Spanish is highly desirable.

• Food Safety & Compliance:
  Follows all Whitsons policies, safety requirements, and applicable regulatory standards; handles, stores, and rotates product properly; maintains accurate records and…