Manager, Inventory Management - CHEFSTORE (Hybrid: Onsite and Remote)

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About the role

The CHEF’STORE Inventory Manager leads a team of Inventory Management Analysts responsible for developing and executing procurement and inventory management strategies across CHEF’STORE locations. This role ensures optimal product availability, minimizes waste and cost, and drives continuous improvement in forecasting, sourcing, and replenishment processes. It provides strategic direction, oversees inventory performance, and collaborates cross-functionally with Merchandising, Marketing, Store Operations, Finance, IT, and Vendors to align inventory strategies with business objectives. The role is hybrid: onsite in Rosemont, IL or West Linn, OR 3 days a week (Tuesday–Thursday) and virtual Monday and Friday.

Responsibilities

• Oversee demand forecasting and inventory planning, ensuring accuracy by incorporating product movement, seasonality, and promotional activity.
• Optimize transportation costs through strategic order sizing, load consolidation, and delivery scheduling aligned with network capacity and routing constraints.
• Lead, coach, and develop a team of Inventory Management Analysts to achieve business and performance objectives.
• Maintain strong vendor relationships and resolve service issues such as delays, shortages, and quality concerns.
• Partner with Merchandising, Store Operations, Finance, and Supply Chain to align inventory plans with business needs and market dynamics.
• Collaborate with Transportation and Operations teams to improve freight efficiency, analyze logistics performance, and drive continuous cost and service improvements.
• Establish and execute replenishment strategies to ensure alignment with company objectives and initiatives.
• Develop and monitor KPIs; analyze performance trends and deliver data-driven recommendations.
• Set clear goals, monitor performance, and provide ongoing feedback, training, and career development opportunities.
• Foster a collaborative, accountable, and high-performance team environment.
• Drive actions to optimize service levels while minimizing out-of-stocks, spoilage, and excess or aging inventory.
• Ensure accuracy of demand forecasts by guiding team in adjusting parameters such as shelf life, lead time, order minimums, and safety stock.
• Monitor product movement, seasonality, promotional activity, and market trends to proactively adjust strategies.
• Lead process improvements, system adoption, and best practice implementation across CHEF’STORE.
• Oversee assortment analysis and provide recommendations to improve category performance.
• Other duties as assigned by manager.

Requirements

• 5+ years of experience in purchasing, demand planning, inventory management, logistics, supply chain, or other relevant experience.
• 2+ years of leadership or supervisory experience.
• Experience with forecasting and inventory management in perishable and/or foodservice categories.
• Demonstrated success leading teams and driving process improvements.
• Strong proficiency in Microsoft Office, particularly Excel.
• Travel up to 20%, including overnight.

Qualifications

• Bachelor’s degree in Business Administration, Supply Chain, Logistics, or equivalent combination of education and experience.
• Strong leadership and team development skills.
• Advanced analytical and problem-solving abilities.
• Strategic thinking and business acumen.
• Effective communication and stakeholder management.
• Vendor negotiation and relationship management.
• Ability to manage multiple priorities in a fast-paced environment.
• High level of professionalism, accountability, and decision-making capability.

Preferred Qualifications

• Experience with systems such as Relex, Microsoft D365, PRISM, E3/AWR/Manugistics, or similar platforms.
• Experience in foodservice or retail.

Benefits

• Health insurance
• Pre-tax spending accounts
• Retirement benefits
• Paid time off
• Short-term and long-term disability
• Employee stock purchase plan
• Life insurance
• Annual incentive plan bonus

Pay

The expected base rate for this role is between $100,000 and $155,000.

Schedule

Hybrid: onsite 3 days a week (Tuesday–Thursday) and virtual Monday and Friday.