Storekeeper, Dining Services

Job ID
36447430

Category
Campus Facilities and Support
Services

Organization
Auxiliary Services

Department
Dining Services

Location
Main Campus
– UCR

Salary
$43,952 – $60,322

Date Posted
2025-09-19T12:00:00.000Z

Application
Deadline
Open Until Filled

Schedule
Monday – Friday, 6:00 am – 2:30 pm

Full/Part Time
Part
time

Other Information
Qalifies for Employee Referral Bonus: No
UC Internal Job: No

Position
Information

UC Riverside’s Dining Services is recruiting for a partial-year career Storekeeper. The full salary range for
the Storekeeper is $21.05 – $28.89 per hour. We base salary offers on a variety of considerations, such as education, licensure and
certifications, experience, and other business and organizational needs.

***Please note the realized minimum pay for this position
will be $25 an hour.***

This Storekeeper is scheduled 10 months of the year (September through June), which means the employee will
be scheduled off from July through August as leave without pay days.

The Storekeeper plays a critical role in the success and
efficiency of the dining operation by serving as the primary point of control for all products entering and leaving the facility. This
position is responsible for the accurate receiving, inspection, storage, distribution, and inventory control of food, beverages, equipment,
and supplies. The Storekeeper ensures that all products meet quality and safety standards, match purchase specifications, and are handled
according to industry best practices and institutional policies. Acting as a liaison between vendors, delivery personnel, the Unit Manager,
Chef D’ Cuisine, and the accounting department, the Storekeeper ensures seamless communication and coordination throughout the procurement
and receiving process. This includes proper documentation of invoices, tracking of purchase orders, and timely submission of paperwork to
ensure compliance with payment agreements and audit readiness. The Storekeeper must demonstrate strong organizational skills, attention to
detail, and the ability to work independently while meeting strict deadlines. This position requires knowledge of safe food handling
practices, inventory control systems, and institutional purchasing protocols. As a key support role in the dining operation, the
Storekeeper’s effectiveness directly contributes to cost control, service quality, and overall operational success.

Applicants must
have current work authorization when accepting a UCR staff position. Currently, we are unable to sponsor or take over sponsorship of an
employment Visa for staff.

As a University employee, you will be required to comply with all applicable University policies and/or
collective bargaining agreements, as may be amended from time to time. Federal, state, or local government directives may impose additional
requirements.

Requirements

Experience

• 1 year experience in stores work; or an
  equivalent combination of education and experience; and knowledge and skills essential to the successful performance of the duties assigned
  to the position.

Minimum Requirements

General knowledge of standard storeroom procedures. Knowledge of
general receiving procedures. Skill in accurate record keeping with strict attention to detail, organizing tasks, documents and materials
with efficiency and accuracy. Knowledge of and experience with inventory control functions, including experience in physical inventory
counts, receiving and storage of materials and first in first out (FIFO) methods. Skill in adding, subtracting, multiplying, and dividing
whole numbers, fractions, and decimals, computing ratios, rates and percentages. Injury Illness Prevention Program Guidelines: Work in a
safe and responsible manner while not putting self or others at risk. Comply with applicable policies and procedures and regulations, using
personal safety gear, observing warning signs, learning about potential hazards and reporting unsafe conditions. Must be able to exert
well-paced mobility of up to four hours in length and stand continuously throughout an eight hour shift on uncarpeted surfaces. Must be able
to move 30 pounds frequently and 50 pounds occasionally following proper safety guidelines. Must be able to stand, walk, climb, stoop, push,
pull, reach and crouch for extended periods of time, as required to complete job assignments. Ability to work in temperature extremes,
continuous noise and physical risks found in food service environments. Must successfully pass food safety test. Organizational skills
sufficient to keep storerooms, walk-ins and freezers in proper order while practicing FIFO methods of rotating stock. Communication skills
sufficient to effectively and diplomatically communicate with vendors, peers, supervisors, managers and university staff. Ability to read,
speak and understand English sufficient to determine and carry out job duties and communicate with supervisors, co-workers, vendors, and
customers. Skill to work in a team environment with student employees and maintain quality control with inexperienced workers. Ability to
give and follow explicit directions and carry out instructions. Skill to change priorities at a moments notice as to not impact operations
when problems arise. Able to work in a fast paced and occasionally stressful work environment.

Preferred
Qualifications

General knowledge of standard storeroom procedures. Knowledge of general receiving procedures. Skill in
accurate record keeping with strict attention to detail, organizing tasks, documents and materials with efficiency and accuracy. Knowledge
of and experience with inventory control functions, including experience in physical inventory counts, receiving and storage of materials
and first in first out (FIFO) methods. Skill in adding, subtracting, multiplying, and dividing whole numbers, fractions, and decimals,
computing ratios, rates and percentages. Injury Illness Prevention Program Guidelines: Work in a safe and responsible manner while not
putting self or others at risk. Comply with applicable policies and procedures and regulations, using personal safety gear, observing
warning signs, learning about potential hazards and reporting unsafe conditions. Must be able to exert well-paced mobility of up to four
hours in length and stand continuously throughout an eight hour shift on uncarpeted surfaces. Must be able to move 30 pounds frequently and
50 pounds occasionally following proper safety guidelines. Must be able to stand, walk, climb, stoop, push, pull, reach and crouch for
extended periods of time, as required to complete job assignments. Ability to work in temperature extremes, continuous noise and physical
risks found in food service environments. Must successfully pass food safety test. Organizational skills sufficient to keep storerooms,
walk-ins and freezers in proper order while practicing FIFO methods of rotating stock. Communication skills sufficient to effectively and
diplomatically communicate with vendors, peers, supervisors, managers and university staff. Ability to read, speak and understand English
sufficient to determine and carry out job duties and communicate with supervisors, co-workers, vendors, and customers. Skill to work in a
team environment with student employees and maintain quality control with inexperienced workers. Ability to give and follow explicit
directions and carry out instructions. Skill to change priorities at a moments notice as to not impact operations when problems arise. Able
to work in a fast paced and occasionally stressful work environment.

Additional Information

In the Heart of
Inland Southern California, UC Riverside is located on nearly 1,200 acres near Box Springs Mountain in Southern California; the park-like
campus provides convenient access to the vibrant and growing Inland region. The campus is a living laboratory for the exploration of issues
critical to growing communities’ air, water, energy, transportation, politics, the arts, history, and culture. UCR gives every student,
faculty and staff member the resources to explore, engage, imagine and excel.

UC Riverside is recognized as one of the most
ethnically diverse research universities in the country boasting several key rankings of which we are extremely proud.

• UC Riverside
  is proud to be ranked No. 12 among all U.S. universities, according to Money Magazine’s 2020 rankings, and among the top 1 percent of
  universities worldwide, according to the 2019-20 Center for World University rankings.
• UC Riverside is the top university in the
  United States for social mobility. – U.S. News 2020
• UCR is a member of the University Innovation Alliance, the leading national
  coalition of public research universities committed to improving student success for low-income, first-generation, and students of
  color.
• Among top-tier universities, UC Riverside ranks No. 2 in financial aid. – Business Insider 2019
• Ranked No. 2 in the
  world for research, UCR’s Department of Entomology maintains one of the largest collections of insect specimens the nation. – Center for
  World University Rankings
• UCR’s distinguished faculty boasts 2 Nobel Laureates, and 13 members of the National Academies of Science
  and Medicine.

The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration
for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age,
protected veteran status, or other protected categories under state or federal law. It is the policy of the University of California to
undertake affirmative action and anti-discrimination efforts, consistent with its obligations as a Federal and State contractor.

For
information about our generous employee benefits package, visit: Employee Benefits
Overview

License Requirements

• CA DL

Job Description
Details

General Information

Job Title

STOREKEEPER

Job
Code

005064

Department Head

Marcus Van Vleet

Supervisor

Tye
Nielsen

Department Custom Scope

The Storekeeper plays a critical role in the success and efficiency of the
dining operation by serving as the primary point of control for all products entering and leaving the facility. This position is responsible
for the accurate receiving, inspection, storage, distribution, and inventory control of food, beverages, equipment, and supplies. The
Storekeeper ensures that all products meet quality and safety standards, match purchase specifications, and are handled according to
industry best practices and institutional policies. Acting as a liaison between vendors, delivery personnel, the Unit Manager, Chef D’
Cuisine, and the accounting department, the Storekeeper ensures seamless communication and coordination throughout the procurement and
receiving process. This includes proper documentation of invoices, tracking of purchase orders, and timely submission of paperwork to ensure
compliance with payment agreements and audit readiness. The Storekeeper must demonstrate strong organizational skills, attention to detail,
and the ability to work independently while meeting strict deadlines. This position requires knowledge of safe food handling practices,
inventory control systems, and institutional purchasing protocols. As a key support role in the dining operation, the Storekeeper’s
effectiveness directly contributes to cost control, service quality, and overall operational success.

Key
Responsibilities

• ORDERING: Responsible for preparing and expediting orders to ensure the timely procurement of goods
  necessary for the operation’s success. This may involve placing orders directly, following university policies and procedures, and using
  either the approved online ordering system or manual processes as needed. Key duties include determining appropriate order quantities by
  utilizing current menu management systems, historical usage data, service records, and production schedules to ensure inventory levels align
  with service demands and menu cycles. The Storekeeper leverages their experience with menu management tools to adjust stock levels based on
  historical data, ensuring the right quantities are ordered to support both current and upcoming menu items. This approach helps minimize
  overstocking and waste while maintaining stock levels to support continuous operations. In addition to placing orders, the Storekeeper
  ensures all purchases are made from approved vendors, in accordance with pricing agreements and contract terms. This includes monitoring
  item availability, identifying potential shortages or substitutions, and maintaining clear communication with suppliers. The Storekeeper
  also collaborates closely with the Unit Manager, Chef de Cuisine, and accounting personnel to verify order accuracy, resolve discrepancies,
  and submit proper documentation for payment processing.



50%

• RECEIVING AND DELIVERIES: Receives deliveries and verifies that the order
  received directly matches the order placed. Carefully counts and/or weighs items received for correct amount and for compliance with
  purchase specifications. Identifies any products that are incorrect, damaged, or not properly handled and communicates with the Unit Manager
  or Chef D’ Cuisine, delivery drivers and departmental accounting staff. Documents any discrepancies on the invoice and immediately notifies
  the Unit Manager or Chef D’ Cuisine of any shortages or overages in order to receive proper credit. Secures all products received and
  rotates stock using the First-In-First-Out (FIFO) method. Responsible for ensuring that all delivery orders are processed using the correct
  purchase order (PO) numbers, which must align with those provided by the accounting department. Invoices must be submitted to the accounting
  office daily as orders are checked in, ensuring timely and accurate documentation to meet payment agreements. Transfers product to other
  units and documents the transfer item, price, quantity, location transferred from, location transferred to, date of transfer and submits
  information to the Accounts Payable staff.



25%

• SAFETY AND SANITATION: Maintains all storage areas, refrigerators and freezers in a
  clean, safe and organized manner. Rotates all stock utilizing the First-In-First-Out (FIFO) method. Stores all items according to Safe Food
  Handling Procedures. Maintains proper food safety temperatures during receiving, storage and transport. Thoroughly cleans and sanitizes all
  walk-in coolers, visi-coolers and freezers. Adheres to the Injury, Illness and Prevention Program (IIPP) by working in a safe and
  responsible manner while not putting self or others at risk. This includes complying with applicable policies and regulations, using
  personal safety gear, observing warning signs, learning about potential hazards and reporting unsafe conditions.



15%

• INVENTORY:
  Counts, issues and distributes inventory items to designated areas. Conducts inventory of assigned items, as requested by Unit Manager or
  Chef de Cuisine. Reports inventory balances and either approves or adjusts balances based on verification against reports generated by the
  menu management system. Maintains inventory controls. Verified on-hand supplies, as requested by Unit Manager or Chef de Cuisine. Will be
  responsible for providing accurate information to update the menu management system with new product replacements or substitutions.
  Additionally, they will ensure timely submission of nutritional label information to the nutritionist as requested, supporting menu accuracy
  and compliance. Keeps storeroom locked at all times, when unoccupied.



5%

• MERCHANDISING AND STOCKING: Organizes and stocks the retail
  sales floor using modern merchandising techniques to maximize retail sales potential and ease of locating merchandise. Maintains a clean,
  safe and attractive retail sales floor environment. Prepares and sets up promotional displays according to instructions and diagrams.
  Computes merchandise sales price according to written and/or verbal instructions.



5%

Special
Conditions

• Shift Work (hours outside standard Mon-Fri 8AM-5PM work hours)
• Must successfully complete a background
  check prior to appointment start date.
• Overtime