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Kitchen/food & Beverage Purchaser
3 months ago
With minimal supervision, and in accordance with established procedures, the Kitchen/Food & Beverage Purchaser provides purchasing and procurement services for food, beverage, alcohol, laundry supplies and equipment. Maintains required inventory by regularly monitoring inventory levels, preparing and purchase orders, receiving all food, beverages and supplies, as well as by storing and rotating inventories. The Kitchen/Food & Beverage Purchaser maintains a safe and sanitary environment in the kitchens and all storerooms..
TYPICAL DUTIES
• Purchases all food and supplies needed for Culinary Arts and food services usage based on required departmental inventor and approved College purchasing policies and procedures
• Researches and analyzes information on food and other products to ensure quality and cost effective purchases;
• Makes appropriate substitutions in orders ensuring comparable price and quality and quantity;
• Receives and verifies specification, and quantity of all food, beverages, alcohol, supplies and other equipment;
• Assess quality and freshness of items ordered.
• Alerts the Food & Beverage Manager of any significant changes in quality or price of goods ordered or received;
• Stores food and supplies appropriately and ensures proper inventory rotation to minimize waste and spoilage;
• Tracks all food, beverage, alcohol, supplies and equipment purchase invoices in a food and beverage inventory tracking system
• Forwards and reconciles all purchases to the Finance Department with existing Blanket Purchase orders (BPO's)
• Uses a food and beverage inventory tracking system to generate orders; monitor product pricing and perform product inventory counts to calculate the cost of goods sold
• Negotiates products with existing approved vendors with BPO's to ensure the best product, price and quality products of food, beverage supplies and equipment are acquired
• Orders food, beverage, equipment and supplies with vendors by web-based ordering systems
• Orders, receives, inventories and monitors alcoholic beverages
• Places supply and equipment purchase orders including inputting data into the Colleague Finance system for orders outside of BPO's
• Maintains various departmental records such as vendor files and catalogues
• Performs a variety of administrative tasks involving databases and spreadsheets
• Maintains appropriate levels of laundry by conducting regular monitoring of inventory levels and usage, and placing orders based on operational and instructional requirements
• Conducts regular reviews of linen inventory and invoices for correct billing based on the negotiated linen supplier agreement
• Prepares and distributes name tags, towels and uniforms to students
• Maintains and monitors small equipment storage of emersion blenders, food processors, mandolins, grinders and other similar equipment through departmental procedures to ensure authorized and safe use by students
• Tracks and monitors loaned items to other departments and follows up as necessary
• Prepares and monitors work orders for major equipment repairs
• Removes food from the freezer in a timely manner for defrosting and use as requested by instructors and pre-established lists for demonstrations and classes;
• Stocks lab storage room with food and supplies as needed or required by Instructors for classes, practical exams, competitions or any other event;
• Sets up trolleys as directed by Instructors or requested by Instructional Assistants, and Food Service Workers for classes, practical exams, competitions or any other event;
• Assists students and Food Service Workers with serving food on the service line as required by the instructor or the Supervisor;
• Ensures all cold and dry storage areas are maintained in a safe, organized and sanitary manner; and items clearly labelled
• Packages take-out orders such as baking and others;
• Performs other related duties similar in scope and complexity. Qualifications Grade 12 education, current Food Safe Certification Level 1, WHIMIS certification, Serving it Right and three years work experience in Food and Beverage operations, one year of which includes purchasing of and inventorying food, alcohol, supplies and equipment in an industrial kitchen environment or food services or an equivalent combination of education and experience.
• Must be physically fit, able to work in a industrial kitchen environment and to lift up to 22.7 kgs (50 pounds)
• Strong level of professionalism with excellent communication, public relations and the ability to relate well with the students, staff and the public.
• strong knowledge of food and ingredients, alcohol, equipment and supplies
• Advanced MS Office suite and experience with web-based ordering systems
• Ability to work independently with frequent deadlines
• Demonstrated ability to apply proper sanitary food handling procedures
• Knowledge of proper selection and use of fire extinguishers in the event of a fire Capabilities The core capabilities are required for all positions at the college.
Focus on Students and Their Success (Core)
• We all have a role to play in promoting and supporting students - directly or indirectly - contributing to their success, education and transition as they build their path to the future.
Cultural Alignment (Core)
• Inclusion and respect align with Camosun's traditions of lifelong learning and positive, supportive experiences for all. We examine our individual and institutional cultures and, through indigenization, consider other ways of knowing (thinking), being (approaches), doing (acting), and relating.
Fostering and Nurturing Relationships (Core)
• Fostering and nurturing relationships is at the core of everything we do. Successful workplace relationships take time to develop and include building trust, engagement and collaboration.
