Foodservice Inventory Clerk

Career Guide
A Foodservice Inventory Clerk tracks food and supply stock for kitchens and dining operations. They receive deliveries, store items safely, keep inventory records accurate, and help prevent shortages, waste, and unexpected costs.

Key Responsibilities

  • Receive and check deliveries against purchase orders and invoices
  • Inspect products for quality, damage, and correct temperatures
  • Label, date, and store items using safe food handling practices
  • Record inventory counts and update inventory logs or software
  • Rotate stock using first in, first out methods
  • Report low stock items and support reordering
  • Investigate missing items, overages, and count differences
  • Maintain clean, organized storage areas including freezers and dry storage
  • Prepare items for internal transfer to kitchen stations or outlets
  • Support cost control by tracking usage, waste, and returns

Top Skills for Success

Attention to Detail
Organization
Time Management
Basic Math
Clear Communication
Inventory Counting
Receiving Procedures
Stock Rotation
Food Safety Awareness
Temperature Logging
Inventory Software
Spreadsheet Skills

Career Progression

Can Lead To
Receiving Clerk
Storeroom Attendant
Warehouse Associate
Foodservice Runner
Kitchen Assistant
Transition Opportunities
Inventory Control Specialist
Purchasing Assistant
Purchasing Coordinator
Food and Beverage Supervisor
Kitchen Manager
Supply Chain Coordinator

Common Skill Gaps

Often Missing Skills
Inventory SoftwareCycle CountingBasic Food Cost AwarenessInvoice MatchingReceiving DocumentationFood Safety Certification
Development SuggestionsAsk to shadow receiving and purchasing tasks, practice weekly cycle counts, and learn the site’s inventory system. Take a basic food safety course and build spreadsheet confidence to track counts, variances, and reorder points.

Salary & Demand

Median Salary Range
Entry Level$14 to $18 per hour
Mid Level$18 to $23 per hour
Senior Level$23 to $28 per hour
Growth Trend
Stable demand, especially in high volume kitchens, healthcare dining, schools, hotels, and contract foodservice. Hiring increases during peak seasons and when operations expand.

Companies Hiring

Major Employers
AramarkCompass GroupSodexoSyscoUS FoodsGordon Food ServiceHiltonMarriott International
Industry Sectors
RestaurantsHotelsHospitalsSenior living communitiesSchools and universitiesCorporate diningEvent venuesFood distribution

Recommended Next Steps

1
Learn the storage layout, par levels, and top moving items in your operation
2
Create a simple daily checklist for receiving, labeling, rotation, and temperature logs
3
Track and report the top variance items each week with likely causes
4
Strengthen spreadsheet skills for counts, variance tracking, and reorder planning
5
Complete a food safety certification if your employer supports it
6
Request cross training in purchasing, invoice matching, and vendor communication