Purchasing Manager - Chicago, United States - BLUE PLATE CATERING LTD

Description

:


Job Title:

Purchasing Manager


FLSA:

Exempt


Reports to:

Executive Chef


Customary Days:

Sunday - Thursday


Customary Hours:

Varies to include evenings, weekends, holidays, and extended hours as business requires.


Position Summary

The Purchasing Manager is responsible for ensuring that the company secures the best product at the best price, in the required time frame, in order to manage and control food and labor costs.

Duties and Responsibilities

• Identify and evaluate potential suppliers, analyzing whether the supplier can produce the quality and quantity of goods needed, on time.
• In conjunction with the Executive Chef, negotiate competitive prices and contracts on food and large scale items.
• Place all food and cleaning supply orders with vendors, including revisions, in a timely manner.
• Organize all orders, using order guides and purchase orders when required.
• Verify accuracy of orders received with assistance from the receiving staff.
• Meet with Line Supervisors daily to compile orders in conjunction with physical inventory of coolers and freezers.
• Maintain daily inventory of cooler and storage areas to check accuracy of orders and maintain knowledge of products available.
• Manage the Receiving Clerk, to include selection, training, and supervising of daily work assignments. Act as a coach and mentor; managing performance by setting objectives, delivering performance reviews, providing ongoing performance feedback and administering corrective action when needed.
• Attend production meetings.
• Monitor monthly inventory, to include counting, entering, reviewing and correcting.
• Maintain accurate data throughout CaterXpert systems.
• Attend offpremise events as assigned.
• Reconcile petty cash.
• Compile weekly bid sheets for purchasing of proteins & produce.
• Manage the kitchen laundry service. Checking in on towels & aprons as they are delivered.
• Report to work in proper uniform as outlined in the Back of the House Dress Code Policy.
• Perform other relevant tasks as assigned.

Requirements:


Education and Experience:

_The requirements listed below are representative of the knowledge, skill, and/or ability required._

• Bachelor's degree required. A Culinary Arts degree is a plus.
• 3 years of experience in a professional kitchen is required.
• Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to complete the certification within 90 days after date of hire.
• Knowledge of these 3 platforms we use on a daily basis (CaterXpert, Cogs-Well, & Plate IQ)

Essential Qualifications:

_To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions._

• Ability to formulate flexible strategies and action plans to achieve results.
• Excellent organizational skills with a strong attention to detail.
• Ability to function independently and intuitively in a fast paced environment.
• Ability to manage confidential information and maintain its integrity.
• Excellent interpersonal and analytical skills.
• Possess a vast knowledge of produce and culinary products.

Language Skills
Ability to read, write and speak English proficiently. Bilingual skills preferred.


Physical Demands:

_The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function._

• While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell.
• The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time.
• Regularly required to lift and/or move up to 60 lbs.
• Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment:

_The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions._

• May work in extreme heat and cold (nonweather and weather).
• May work in wet conditions (nonweather and weather).
• Noise level is low to moderate.
• May work near toxic/caustic chemicals and with fumes or airborne particles.
• Will work near moving or mechanical parts.