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The following is a listing of open managerial positions at colleges, universities, and companies. NACUFS members may post positions at no charge. Nonmembers may purchase this service for a fee. Bulletins are posted on our website daily and removed from the site after 60 days. For more information on job postings, please consult our User Guide.

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Dining Services Procurement Administrator

Application Deadline: 10/12/2019

Organization: University of Maryland

Location: College Park, Maryland

Salary: Mid 90"s to low 100"s

Website: www.dining.umd.edu

Contact Details:

Apply on line at:

ejobs.umd.edu

Compete the profile application and then attach your cover letter, resume and the names, title and phone numbers of three professional refernces

Organization Details

Founded in 1856, University of Maryland, College Park is the flagship institution in the University System of Maryland. Our 1,250-acre College Park campus is a short drive from Baltimore and the Chesapeake Bay and just minutes away from Washington, D.C., and the nexus of the nation’s legislative, executive, and judicial centers of power. This unique proximity to business and technology leaders, federal departments and agencies, and a myriad of research entities, embassies, think tanks, cultural centers, and non-profit organizations is simply unparalleled.

Dining Services is one of the largest departments on campus with yearly revenue in excess of 65 million dollars and 1600 full, part time, special event and student employees, Dining outlets range from Resident Dining Rooms, to nationally branded QSRs to C Shop, Catering, Cafes in Academic Buildings, full service restaurants, Concessions at athletic events and more all supported by in house Facilities, IT, Marketing, Laundry, Bakery, HR and Business teams.

Located at the crossroads of North and South, newcomers find a refreshing mix of blue collar work ethic and southern hospitality accented by world class entertainment, social and recreational activities and a diverse mix of people plus a vibrant dining scene ranging from 4 star restaurants to crab houses

The University is committed to attracting and retaining outstanding and diverse staff that will enhance our stature of preeminence in our three missions of teaching, scholarship, and full engagement in our community, the state of Maryland, and in the world.

Dining Services offers its team members an outstanding benefit package starting with a competative salary plus ALMOST 8 WEEKS OF ANNUAL, HOLIDAY, and PERSONAL LEAVE YEARLY, tutition remission for employee and dependents, retirment plans, and all insurances

Responsibilities

Reporting to the Senior Associate Director, responsible for the procurement of all food, beverages, supplies, specialty food service equipment, uniforms and small wares for all Dining Services operations in accordance with all applicable laws, policies, regulations and codes. The total value of yearly procurement shall exceed 20 million dollars.

This is an essential position and incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding the start of each semester, Maryland Day, Family Weekend or special events including but not limited to Football weekends. Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally. Must be able to work in extreme weather and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time. The University of Maryland is a non smoking campus.

Required Qualifications

Bachelor’s degree in business, restaurant management, or related field and 7 years of restaurant, food supplier or catering management experience with concentration on kitchen culinary OR food and beverage distribution and purchasing functions. An associate’s degree in culinary arts OR additional experience may be substituted for the degree.

Outstanding ability to organize and interpret usage data, product specifications, purchasing trends and other relevant data and records

Thorough knowledge of the principles and practices of high volume food service operation; of food selection, preservation, preparation and storage; of the practices and processes of food and beverage procurement, ordering, distribution, supply change management and receiving. Ability to forecast food and beverage requirements, monitor food trends, monitor conditions and harvest trends and futures, to operate warehouse equipment and refrigerated delivery trucks, to negotiate pricing, discounts, allowances and deviated pricing. Outstanding oral and written communication and logistics, culinary and planning skills. Knowledge of supply chain functions, HACCP and state and university procurement policies and procedures. Ability to use computers and software related to inventory, food ordering, food production and recipe management. Ability to lead, train, supervise and motivate a diverse work team.

PREFERENCE:

CPPB, CPPO FMP or CEC Certification, Experience using Food Pro Food Production Systems. Knowledge of public procurement procedures and practices. Experience using KFS financial software programs

ADDITIONAL:

Prince Georges County Maryland Food Service Manager Certification, Drivers License Valid in Maryland with fewer than 5 points. Must be able to pass a DOT Physical and participate in the University Drug Screen Program.

Note: The individual in this position must complete a yearly university statement of outside activities. Must complete state ethics commission training within 90 days of hire and complete a State of Maryland Ethics Commission Financial Disclosure yearly.

EEO Statement

The University of Maryland, College Park, an equal opportunity/affirmative action employer, complies with all applicable federal and state laws and regulations regarding nondiscrimination and affirmative action; all qualified applicants will receive consideration for employment. The University is committed to a policy of equal opportunity for all persons and does not discriminate on the basis of race, color, religion, sex, national origin, physical or mental disability, protected veteran status, age, gender identity or expression, sexual orientation, creed, marital status, political affiliation, personal appearance, or on the basis of rights secured by the First Amendment, in all aspects of employment, educational programs and activities, and admissions.