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Responsible for effective procurement for dining service operations, including board and retail operations. Oversees dining service facilities through planning, collaboration and evaluation.

• Conducts the competitive bid process for purchase of food, supplies and smallwares that includes determining potential vendors to be solicited, request for quotations, and approval of selected vendors.
• Assures accurate food item database in menu management software for purchasing process and data queries. Establishes delivery schedules. Resolves vendors disputes and customer complaints. Leads food recall notices.
• Oversees the accurate and timely submission of vouchers utilizing a custom software application.
• Oversees dining services facilities for board and retail operations. Directs the custodial service provider in needed services.
• Leads evaluation of products and resolves performance concerns. Collaborates with constituents to achieve dining services’ culinary vision. Researches and guides efforts to achieve cost effectiveness in procurement practices, sustainability, waste reduction and local buying opportunities.
• Applies food service operational knowledge to project goals and budget parameters. Researches equipment and advises on selection.

Minimum qualifications based upon job documentation and industry best practices. Any current employees not meeting these qualifications will be grandfathered until they move to a different job.

• Bachelor's degree in related field from an accredited institution.

• Three years' relevant experience.
• Strong interpersonal, written and verbal communication skills.
• Strong organizational skills.
• Excellent analytical, judgement and decision making skills.
• Self motivated and self directed.

Office or other indoor work with minimal physical demands such as occasionally lifting or moving materials less than 25 pounds. 

Work is generally performed in a well-lit, temperature-controlled indoor environment with occasional exposure to the outdoors or any number of elements. 

Revised: 2020-04-29