Dining Services Purchaser

at  St Norbert College

St. Norbert College, a nationally-ranked, private, Catholic, liberal arts college is seeking a Purchaser for Dining Services. This position is responsible for all dining services purchasing from approved vendors and oversees the CBORD menu management system and Workday for invoicing and transfers. The Purchaser also directs deliveries and storeroom management and oversees and manages the cost management and inventory responsibilities within Dining Services. This includes assigning 2.5 million dollars in food and supplies for Ruth’s Marketplace, Phil’s Grill, Ed’s Coffee Shop, Bemis & Campus Catering and the Kress Inn.
Specific responsibilities:
Purchase food, equipment and supplies for Dining Services, Catering and Hotel operations from approved vendors. Work in conjunction with the Dining Services management team to coordinate all food, supply and equipment specifications and requests to ensure quality and cost-effective purchasing. Maintain purchasing information, files and records for the purpose of ensuring the availability of documentation and compliance with established policies and regulatory guidelines. - 25%
Oversee CBORD menu management system. Update order guides to procure food, update costs, maintain an accurate ingredient inventory, classify items for recipe use, and ensure congruence of received new and substituted items for allergen safety. Audit menu management system biannually in conjunction with Campus Dietitian. - 20%
Oversee the cost management and inventory department within Dining Services which is responsible for assigning 2.5 million dollars in food and supplies for 6 Dining, Catering operations and the Kress Inn. Assure accurate cost assignments for all food, paper, supplies and liquor costs Oversee and manage invoice payments, transfers for Dining, Catering and Hotel Operations. Oversee and assist with monthly inventory of over $100,000 for all Dining and Catering units. Prepare cost of goods (COG) reports for each unit. - 20%
Direct and oversee deliveries and storeroom management. Ensure staff adheres to FIFO methods of supply use; direct/assist staff and/or vendors in unloading, stocking, and food rotation. Responsible for developing receiving and storage Hazard Analysis Critical Control Points (HACCP) plans for all units within Dining, Catering and the Hotel. Work in partnership with the chef leadership team to support management of leftover stock. - 20%
Manage Dining Services waste and organic material disposal; called upon to be first point of contact or rectify any issues with waste disposal, laundry, pest control and other service/maintenance contracts. - 5%
Prepare bid specification, bid evaluation, and vendor recommendation for the purpose of securing items and services within budget. Work with GPO’s (Group Purchasing Organizations) and other vendors to monitor rebate programs, purchase of on-contract items as well as price auditing to ensure Dining Services is receiving all entitled rebates, correct pricing and proper percentage markup is being applied. Coordinate biannual purchasing audits with prime vendor. - 5%
Train, hire, mentor and evaluate staff including Storeroom and Inventory Coordinators, Dining Office Assistant and student workers. - 5%
Perform additional duties as assigned and attend College required training. Regular attendance is required. Work in a manner that is aware of personal safety and the safety of others and observes safety, health and sanitation codes, regulations, or practices required by the College or governmental authority.

Supervision Exercised Over:

• Office Assistant - Dining Services
• Dining Services Maintenance Specialist
• 2 Receiving and Storeroom Coordinators
• 5 student workers

Required Minimum Qualifications:

Education -

• High School Diploma or equivalent.
• Associate degree in business, management or equivalent relevant experience

Experience and Credentials -

• 3 years of experience as a Purchasing Manager in a high volume food service setting.
• Experience with menu / inventory management software.
• Able to obtain ServSafe Managers and Allertrain certificates within 6 months of start date.
• Demonstrated experience working in and fostering a diverse campus environment or commitment to do so as an employee of St. Norbert College.

Knowledge, Skills, and Abilities -

• Knowledge of accounting as it relates to inventory control and costing practices.
• Ability to use any online vendor purchasing software or menu management software.
• Ability to be team oriented, and able to establish and maintain effective working relationships with co-workers, other departments, and vendors.
• Skilled at bid preparation.
• Ability to work with confidential information.
• Ability to effectively lead, train and manage the work of others.
• Ability to work in a fast paced environment.
• Ability to interact professionally with coworkers and customers, particularly in conflict situations.
• Ability to interact politely and resolve customer service issues.
• Ability to multitask, meet specific deadlines, and prioritize tasks and assignments.
• Skilled in basic math computations such as addition, subtraction, multiplication, and division.
• Knowledge of computer programs (Microsoft Office, Google Apps) and ability to learn upgrades and new programs as needed.
• Ability to exercise good judgment and decisions in an expeditious manner.
• Skilled at setting a good example for others.
• Skilled at organizing events, programs, projects and seeing them through to completion.
• Ability to concentrate and focus in a noisy environment.
• Ability to pass a post offer functional capacity test.

The College may consider any equivalent amount of credentials, licensures, training, or experience that provides the necessary knowledge, skills, and abilities to perform the duties and responsibilities of this job.
Equipment Used:
Equipment used in a high volume food service setting such as computers, inventory software, telephone and calculator.
Working Conditions:
High volume, fast paced environment. Must be able to perform under pressure and be able to adapt to the changing demands based on business needs. Hours for this position are Monday through Friday from 6:00 AM to 3:00 PM working on campus with occasional weekend work as required.
Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the duties and responsibilities of the job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform this job.

• This position must be able to sit, stand, and walk throughout the campus and within department, use fine motor skills to place orders and send correspondence, lift up to 50 pounds occasionally and be able to carry up to 50 pounds occasionally, bend over, climb, reach overhead, crouch, kneel, balance, push/pull, and grasp, and communicate verbally and in writing.

The College offers an outstanding benefits package including health, dental, and life insurance, retirement plan; paid time-off and tuition waiver.
This position will be posted for a minimum of five days and remain open until the needs of the position are met.
Statement on Diversity, Equity and Inclusion:
St. Norbert College provides safe, inclusive, and anti-racist educational and work experiences for our faculty, staff, and students of color, congruent with our Catholic, Norbertine, and liberal arts values. Therefore, we invite candidates who have demonstrated a commitment to equity, diversity, inclusion and belonging to join our community of teaching and learning. We are seeking to hire staff who are committed to infusing equity, diversity, inclusion and belonging (EDIB) into their work.
The college supports educational experiences that challenge students, faculty, staff, and administrators to expand their awareness of factors that impede our appreciation of both the richness and complexity of diversity. Opportunities to confront, examine, and renegotiate our understanding of power, privilege and inequality as they are manifested in our society will be key to these endeavors.
Exempt
Scheduled Weekly Hours:
40
The duties and responsibilities listed in this job description are intended to describe the general nature and level of work that may be performed. The omission of specific statements of duties does not exclude them from the job if work is similar, related or a logical assignment to the job. Percentage of time may vary widely depending on the needs of the position during any particular time period. This job description does not constitute an employment agreement between the employer and employee and is subject to change by the employer as the needs of the employer and requirements of the job change

• This position must be able to sit, stand, and walk throughout the campus and within department, use fine motor skills to place orders and send correspondence, lift up to 50 pounds occasionally and be able to carry up to 50 pounds occasionally, bend over, climb, reach overhead, crouch, kneel, balance, push/pull, and grasp, and communicate verbally and in writing