Inventory Control Clerk — 1st Shift, Efficient Warehouse

Home Chef (Internal Employees); Atlanta (GA); On-site; USD 31,684 - 34,440; Full time

Benefits offered by this job

Medical, dental, vision, life and disa

401k program

Flexible spending accounts

Paid holidays, sick time and vacation

Job summary

Home Chef is hiring an Inventory Control Clerk for 1st shift (5:00 AM–2:00 PM) in Atlanta, GA. The role supports warehouse organization, inventory counts, and reporting under the Inventory Manager.

Includes counts, cross-functional safety adherence, and compliance with GMP and SQF programs. Responsibilities include tracking product movement, waste monitoring, and preparing space for upcoming menu items; must be able to work nights/weekends as needed.

Qualifications

• High school diploma or GED is required.
• Ability to count large quantities of product in the form of items, cases and pallets.
• Excellent organizational skills and attention to detail.
• Excellent written and verbal communication skills.
• Basic computer skills including Word and Excel.
• Forklift certification or ability to use pallet jack; willing to train.
• Capable of operating and counting from elevated platforms (stock picker, forklift aerial safety cage).
• Must be available to respond to work-related inquiries nights and weekends.

Responsibilities

• Assist with all inventory counts.
• Report product and quantity discrepancies to Inventory Manager.
• Convert product to standard case sizes as needed.
• Maintain warehouse organization and assist with inventory reports.

Skills

Organizational skills

Attention to detail

Communication skills

Problem solving

Forklift experience

Education

High school diploma or GED

Tools

Pallet jack

Stock picker

Forklift

Job description

Home Chef is hiring an Inventory Control Clerk for 1st shift (5:00 AM–2:00 PM) in Atlanta, GA. The role supports warehouse organization, inventory counts, and reporting under the Inventory Manager.

Includes counts, cross-functional safety adherence, and compliance with GMP and SQF programs. Responsibilities include tracking product movement, waste monitoring, and preparing space for upcoming menu items; must be able to work nights/weekends as needed.