Culinary Stores Coordinator

**Culinary Stores Coordinator**:
The University of Saskatchewan Culinary Services is one of the largest multi-unit food service operations in the province. The central production kitchen and warehouse in Marquis Hall supports multiple services including catering and events, residential dining, the Marquis Culinary Centre as well as 12 satellite Retail locations.

**Primary Purpose**:
As a part of the Culinary Services management and leadership team, the _Culinary Stores Coordinator_ manages the Culinary Stores central warehouse and is responsibility for procurement, internal distribution and supply chain, inventory management, service and maintenance.

**Nature of Work**:

- Reporting to the Executive Chef/ Manager, the Culinary Stores Coordinator is responsible for the operations of the Culinary Services central stores warehouse and shipping/receiving areas.
- Responsible for the procurement, storage and rotation and safe handling of all perishable and non-perishable food products, equipment small wares, and operational supplies ensuring product availability and maintaining efficient inventory levels based on multiple and regularly changing business and service demands.
- Deals with multiple vendors daily. Meets regularly with external business partners and acts as a liaison to vendors, distributors, food brokers and service providers to ensure business needs are met in regard to pricing, quality, availability, and secure supply lines while regularly pursuing new prospects and cost saving opportunities. Strong negotiation skills, judgement and decision making is required regularly on changing commodity items based on the current market conditions.
- Facilitates equipment service and repairs as well as regular maintenance for kitchen equipment as well as building maintenance. Manages estimates, facilitates service and verifies work completion and billing.
- This position directly oversees Storeroom associates, including Storekeeper and Porters.
- Manages own work schedule however work hours are typically Monday through Friday and include early mornings and/weekends when necessary.

**Typical Duties or Accountabilities**:

- Places purchase orders to multiple vendors on a daily and weekly basis as requisitioned through menus, production sheets, catering orders, retail outlets, kitchen departments and management. (weekly purchases range between $40k-$100k)
- Procures commodity food items based on current market pricing, quality and availability
- Research pricing, product specifications, availability and supply options of various food, non-food items, and small wares required by Culinary Services and identifies opportunities for cost savings
- Contacts and coordinates call for external maintenance and service providers for kitchen equipment.
- Manages estimates, facilitates service and verifies work completion and billing.
- As a manager of the loading dock area this position ensures efficient operation of the shipping and receiving area accepting deliveries and managing traffic flow and oversees the day to day activities of the storeroom function and personnel.
- Monitors and maintains up-to-date knowledge of inventory levels for products stored in refrigerators, freezers, and dry storage areas, ensuring par-stocks are consistently maintained for both perishable and non-perishable common stock items.
- Ensures all food, cleaning product, chemical, and hazardous materials are handled by best practices and stored in accordance to Food Safety, GHS/WHMIS and Workplace Safety protocols and standards
- Oversees the shipping and transfer of items from central stores to satellite retail locations and assists with the internal transfer, order, tracking/reporting system
- Conducts monthly inventory of the central kitchen/warehouse. (approximately $250k monthly value)
- Assists in the ongoing development and best practices of inventory management and cost controls
- Maintains a high standard of cleanliness and organization in stockrooms and storage areas, including refrigerators, freezers, and dry storage spaces.
- Ensures all staff possess current training and certifications, such as Food Safe, WHMIS, and First Aid, while promoting ongoing professional development.
- Upholds and enforces best practices for food safety and occupational health and safety to create a compliant and safe working environment.
- May be required to travel off campus to pick up items
- Builds and maintains professional relationships and conducts ethical business practices with internal and external business partners and stakeholders
- Reviews, submits, and approves employee time reports to maintain accuracy and compliance.
- Upholds collective agreements while fostering a positive work environment through proactive coaching and performance management. When necessary, administers formal disciplinary processes in a fair and consistent manner.
- Actively pursues opportunities to stay current with food and product trends while demonstrating a stro