Job Description:

This position manages the purchasing function for university Campus Dining as a whole. Primary duties include purchase order processing, inventory management, forecasting and understanding product needs, purchasing of food and food related supplies / minor equipment. This position requires the ability to learn and use current technology/software/systems in place and have the capacity to learn and develop any new technology/systems. Additionally, this role is the primary point of contact for the external buying cooperative vendor, internal campus dining clients and stakeholders including Campus Dining leaders and Executive Chefs.

Education and Experience:

• A bachelor’s degree in supply chain management or culinary arts and 5 years of experience operating in a high-volume food service operation. Considerable experience in food production is necessary.
• ServSafe and AllerTrain certification necessary upon hire.

Skills and Knowledge:

• Proficiency with ERP System (FoodPro preferred) or inventory management software.
• Demonstrated experience utilizing JIT and Economies of Scale principles.
• Previous experience in a high volume, diverse purchasing environment.
• Excellent computer and communication skills.

Responsibilities:

• Utilize inventory management software to purchase food and food related supplies for Syracuse University Food Services operations.
• Determine inventory needs and delivery schedules based upon current inventory levels, storage availability, and projected usage.
• Learn and use current technology and systems. Maintain proper inventory levels to meet service requirements and appropriate inventory turnover times.
• Assist with Quality Assurance/Inventory Control in supply chain, warehouse, logistics, and food service locations and conduct periodic inventory checks to ensure inventory, ordering and usage accuracies.
• Verify and advise on proper inventory levels.
• Collaborate with various campus leaders including the Warehouse Manager to stay current with food service trends to determine new products and maintain internal control techniques relating to material handling to maximize the quality of all products to meet the changing needs of the University students, staff and faculty. Build and leverage relationships with vendors.
• Collaborate with partner schools to maximize buying volume and cost-effective initiatives.
• Work to align menu products to ensure cost efficiencies and improve overall food quality and continuous process improvement.
• Maintain excellent vendor relationships, provide exceptional internal customer service to a variety of campus dining units and departments, and assist with product specifications and ordering to support such purchasing strategies as quality, value, Cost of Goods, planned menuing, and inventory vs. operational demands.
• Monitor and track the receiving, storage, transfer, and shipment of food and food related products via food service warehouse and supply chain/logistics.
• Inspect products to ensure compliance with product specifications and relevant code dates.
• Ensure compliance with state and federal food regulatory agencies and institutional purchasing policies.
• Collaborate and negotiate with vendors, maintain working relationships, and resolve quality and service issues.
• Identify gaps in supply chain, research new vendors, implement strategies to mitigate anticipated shortfalls.
• Analyze market trends to make insightful purchasing decisions.
• Stay current with food service trends to determine new products and maintain internal control techniques relating to material handling to maximize the quality of all products to meet the changing needs of the University students, faculty, and staff.
• Maintain records and review product cost.
• Determine alternate products to improve quality and lower cost.
• Obtain required University documentation from all vendors to include conflict of interest, insurance and food safety certifications.
• Prepare bids, purchase orders and receiving documentation.
• Facilitate food purchases for all campus dining departments.
• Gather and process required documentation including nutritional information from new vendors.

Frequently Required:

• Sitting: A significant portion of the workday will be spent sitting at a desk.
• Computer Work: Extensive use of computers for research, data entry, communication, and email.
• Speaking and Hearing: Frequent communication via phone, email, and in-person meetings.
• Standing and Walking: Occasional standing and walking within the office or during visits to suppliers.

Occasionally Required: Light Lifting: 

• May need to lift and carry materials or supplies, potentially up to 25-40 lbs, depending on the specific job requirements.