Storeperson, Part Time

Storekeeper / Store Person – Culinary Operations

The Storekeeper is responsible for the efficient day-to-day operation of the culinary storeroom and inventory areas. This position ensures that food ingredients, beverages, disposables, packaging, cleaning supplies, and other kitchen-related products are received accurately, stored safely, maintained at appropriate temperatures, properly rotated, and issued to culinary operations as required.

The Storekeeper works closely with Chefs, Sous Chefs, Purchasing, and other culinary team members to maintain accurate inventory, minimize waste and product loss, and ensure that kitchens and food-service outlets have the products they need to operate efficiently.

Key Responsibilities:

• Receive and inspect incoming food, beverage, packaging, and kitchen supply deliveries.
• Verify quantities, product specifications, quality, and condition against purchase orders or delivery documentation.
• Check temperatures of temperature-sensitive products upon receiving and maintain appropriate records.
• Ensure products are stored promptly in the correct dry, refrigerated, or frozen storage areas.
• Maintain FIFO/FEFO rotation and regularly check product dates, shelf life, and condition.
• Monitor inventory levels and identify low-stock, overstocked, damaged, expired, or slow-moving products.
• Maintain an organized, clean, and safe storeroom, walk-in cooler, freezer, and other storage areas.
• Issue products to culinary departments and outlets based on approved requisitions or established procedures.
• Maintain accurate inventory records and assist with regular physical inventory counts.
• Investigate and report inventory discrepancies, shortages, damages, and product losses.
• Assist with inventory receiving, transfers, adjustments, and stock reconciliation.
• Ensure all products are properly labelled, dated, and stored according to food-safety requirements.
• Maintain separation and appropriate storage of allergens and special-dietary products where required.
• Follow all applicable food-safety, sanitation, workplace health and safety, and organizational policies.
• Keep storage areas free from unnecessary clutter and ensure products are stored safely to prevent contamination, damage, or injury.
• Communicate with the culinary leadership team regarding shortages, substitutions, quality concerns, and anticipated product requirements.
• Assist with ordering and replenishment when required.
• Support kitchen operations during peak periods by ensuring requested products are prepared and available for pickup or delivery to outlets.
• Maintain confidentiality and accuracy of purchasing, inventory, and operational information.
• Perform other related duties as assigned.

Qualifications / Skills:

• Previous experience in a food-service, commercial kitchen, restaurant, institutional food-service, or warehouse environment is preferred.
• Knowledge of food products, storage requirements, and food-safety practices.
• Understanding of FIFO/FEFO inventory rotation.
• Strong organizational and time-management skills.
• Good attention to detail and ability to accurately count and record inventory.
• Ability to safely handle food cases, boxes, and supplies.
• Basic computer skills and familiarity with inventory or purchasing systems is an asset.
• Ability to communicate effectively with chefs, suppliers, delivery personnel, and other team members.
• Ability to work independently while also supporting a fast-paced culinary operation.