Hamleys Steakhouse Kitchen Inventory Specialist

Wildhorse Resort & Casino; Pendleton (OR); On-site; USD 24,796 - 33,062; Full time

Job summary

Wildhorse Resort & Casino is seeking a Kitchen Inventory Specialist in Pendleton, OR. You will lead daily inventory counts, verify deliveries, and ensure accurate data entry for inventory systems, while upholding strict FIFO practices and food safety standards.

You will collaborate with the culinary team to control costs, maintain organized storage, and support kitchen operations. This role requires in-person work, strong attention to detail, and flexibility with shifts.

Qualifications

• Two years of dedicated inventory control or culinary/warehouse operations experience.
• Solid knowledge of food health and safety regulations.
• Requires a food handler’s permit or must obtain one within 30 days of employment.

Responsibilities

• Conduct daily, weekly, and monthly inventory counts of food, beverage, and culinary supplies.
• Receive, unload, and inspect deliveries against invoices for quality and quantity.
• Enter counts and waste logs into inventory systems accurately.
• Implement and enforce FIFO stock rotation across all storage areas.
• Monitor spoilage and variances to help reduce food costs.
• Maintain compliance with health codes and proper storage regulations.
• Maintain time and temperature logs for cold storage items.
• Operate heavy lifting equipment safely and coordinate with kitchen staff.
• Attend department meetings and promote teamwork within F&B.

Skills

Inventory management

Communication

Data entry

Education

High School Diploma or GED

Tools

Microsoft Excel

Outlook

Word

Job description

Job Details

WAGE RANGE: $18.00-$24.00

OPEN UNTIL FILLED: 1ST PULL DATE, AUGUST 7, 2026

Job Summary

The Kitchen Inventory Specialist is responsible for the control, tracking, and auditing of all food, beverage, and culinary supply stock across Hamley Steakhouse & Saloon. This role leads physical inventory counts, reconciles variances, and oversees the receiving and inspection of deliveries. Working closely with the culinary team, this position ensures rigorous adherence to food safety standards, controls operational food costs, and maintains highly organized storage areas.

Essential Job Functions

• Conducts daily, weekly, and formal monthly physical inventory counts of food, beverage, and culinary supplies.
• Receives, unloads, and inspects incoming deliveries to verify quality, quantity, and accuracy against purchase invoices.
• Enters accurate counts and waste logs into inventory systems.
• Implements and enforce strict First-In, First-Out (FIFO) stock rotation across all dry storage, walk-in coolers, and freezers.
• Monitors kitchen spoilage, waste patterns, and inventory variances to help identify ways to decrease operational food costs.
• Assists management in monitoring usage trends to maintain appropriate par levels, preventing over-ordering or shortages.
• Coordinates closely with warehouse and kitchen staff to safely transport and stage supplies.
• Pulls, counts, and stages ingredients and supplies to support daily venue prep lines.
• Maintains strict compliance with local health department codes, internal food safety practices, and storage regulations.
• Maintains and audits time and temperature logs for incoming cold storage items and holding zones.
• Ensures all dry storage, walk-ins, and freezers are meticulously clean, organized, and compliant with safety codes.
• Participates and attends designated department meetings, trainings, and activities as directed.
• Promotes open communication, mutual respect, and collaborative teamwork throughout the entire F&B department.
• Models and ensures the safe operation of all heavy lifting equipment, pallet jacks, utility carts, and kitchen tools.
• Complies with and makes sound decisions using regulatory laws, the WRC Team Member Handbook, and departmental policies.
• Promotes internal guest service standards through courteous and respectful behavior toward all culinary and casino colleagues.
• Executes other warehouse, logistics, or culinary support duties as assigned.

Promote Wrc Quality Service Standards

SAFETY: Ensuring a safe experience by protecting the welfare of all.

INTEGRITY: Expecting personal accountability at every level.

COURTESY: Creating an exceptional customer service experience for everyone.

TEAM: Functioning together to create a cooperative and positive experience.

SHOW: Providing flawless experience –a clean and cared-for resort.

Signatory Ability

• Prepare inventory discrepancy reports for Director review.
• Verify and sign vendor delivery bills of lading and receiving sheets.

Access To Sensitive Areas

• Food and beverage storage areas, venue walk-ins, and inventory software databases.

Minimum Qualifications

• Two (2) years of dedicated inventory control, warehouse logistics, or culinary operations experience.
• Solid operational knowledge of food health and safety regulations.
• High School Diploma, GED, or 10 (ten) years of experience.
• Requires a food handler’s permit or must obtain one within 30 days of employment.
• Effective communication skills, with the ability to verbally provide count data, respond to vendor inquiries, and flag log differences.
• Ability to stand and walk for long periods in a noisy, fast-paced environment.
• Ability to work frequently within cold environments (walk-in freezers and coolers).
• Physical ability to perform repetitive lifting, bending, and carrying of items weighing up to 50 lbs.
• Demonstrated computer skills in Microsoft Excel, Outlook, Word, and specialized data entry tools.
• Availability to work varying shifts, including early mornings, weekends, and holidays based on delivery schedules.
• Presentable and professional personal appearance and hygiene habits.
• Requires a criminal history background check.
• Must be 21 years of age.

DISCLAIMER

This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Duties may be modified or assigned at any time based on business needs.