Job Description
Supervises and coordinates the staff and daily activities of the Food and Nutrition purchasing program. Responsible for overall ordering, storing and inventorying food, sanitation, paper, service ware and chemicals.
Job Responsibility
- Responsible for ordering items using electronic gateways and requisition processes.
- Oversight of inventory of food, paper, service ware, and chemicals following FIFO sanitation standards.
- Dotted line oversight of Food & Dining Services receiver team members by communicating and providing guidance toward achieving department objectives.
- Creates culinary staff schedules and monitors schedule compliance as directed by Executive Chef and Executive Sous Chef.
- Instructs culinary employees in the proper use of equipment and sanitation techniques using spec materials; ensures adherence to established policies and procedures; reports malfunctioning equipment to management.
- Conducts sanitation inspections for assigned areas as directed; documents food production results and resolves unacceptable outcomes. Files said paperwork.
- Responsible for electronic communication with Engineering and third-party equipment maintenance vendor processes as directed by Executive Chef and Executive Sous Chef.
- Performs related duties as required. All responsibilities noted here are considered essential functions of the job under the Americans with Disabilities Act. Duties not mentioned here, but considered related are not essential functions.
Job Qualification
- Associate's Degree required, or equivalent combination of education and related experience.
- Current Food Service Manager Certification preferred; NYC Food Protection License required.
- 2 years of relevant experience and 0-2 years of leadership / management experience, required.
*Additional Salary Detail The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future. When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).