Buyer

Job Overview:

Main Function: Supervises all Food and Nutrition Department purchasing, receiving, storage, inventory control and internal record keeping,

Completes all purchasing of food supplies, paper products, nutritional supplements, cleaning supplies, liquor and china in accordance to department policy, procedure and specifications

Accurately posts invoices and price changes to the ORI book on a daily basis so that they are done by the end of the shift

Participates in a physical monthly inventory of all food and non-food items,

Trains assistant storekeeper and any other employees that are assigned to this area according to policies and procedures

Reports order discrepancies to Associate Director of Production while taking necessary steps to correct the problem

Completes a systematic bidding process for fresh produce

Oversees all receiving to ensure products are delivered and received according to delivery receipt, specifications, and proper weights,

All HACCP policies and procedures are enforced.

Oversees that proper purchasing and issuing of supplies are distributed to the departments of the hospital

Oversees that all sanitation of all refrigerators, freezers, and storage and supply areas are according to policies and procedures and meets local code violations,

Employees carry out the principles of guest relations by maintaining a good rapport and a cooperative working relationship with all guests, employees, supervisors, outside contacts, and patients,

Attends department meetings and in-service,

Environment of Care: Demonstrates the awareness of safety, security, life safety, preparedness and utility and equipment management policies competencies;

- Adheres to standard precautions

- Adheres to safety and infection

- Control policies

- Attends mandatory in-service

- Demonstrates awareness of security, life safety, emergency

- Preparedness and utility and equipment management policies and procedures

- Helps maintain a safe and clean patient/work environment

- Follows incident reporting procedures

Education: High School Graduate or equivalent/Course of Study, Business,

Required:

Two to three years experience in a restaurant or food service institution,

Preferred:

Prior experience with inventory, ORI procedures and invoices preferred,

ServSafe Certified

Interrelationships: Maintains positive working relationships with all Food Service

Co-workers, supervisors and managers,

Practices professional phone etiquette when dealing with surveyors,

Develops professional relationships with all delivery personnel,

Shift Hours:

6:30am-3:00pm

Weekends and holidays as needed