Product Acquisition Specialist

POSITION: Product Acquisition Specialist

SUPERVISOR: Chief Product Acquisitions Officer

STATUS: Hourly/Non-Exempt

PAY RANGE: $28.00 - $39.00 Hourly

The base pay offered will consider internal equity and may vary based on the candidate’s job-related knowledge, skills, experience, and other factors.

LOS ANGELES REGIONAL FOOD BANK

The mission of the Food Bank is to mobilize resources to fight hunger in our community. To fulfill our mission, we source and acquire nutritious food and other products and distribute them to people experiencing nutrition insecurity through our partner agency network and directly through programs; energize the community to get involved and support hunger relief; and conduct hunger and nutrition education and awareness campaigns and advocate for public policies that benefit the people we serve. Food Bank employees are hired because of their unique skills, diverse perspective, and their commitment to our mission. This means that each of us, working together, will do all that we can to fulfill our vision that no one goes hungry in Los Angeles County. Our core values include: Respect, Stewardship & Accountability, Collaboration, Urgency, Service, Integrity and Diversity. Our organization is committed to maintaining a positive and engaging workplace for all employees.

ESSENTIAL FUNCTIONS

The Product Acquisition Specialist will support the Chief Product Acquisitions Officer and be responsible for sourcing and purchasing food products for the organization. This role includes managing donor and supplier relationships, negotiating prices, placing purchasing bids on products, monitoring inventory levels, and ensuring products meet quality and food safety standards. The Specialist will work closely with Programs, Agency Relations, Inventory Control, and Logistics teams to ensure that food products are consistently available to meet demand while optimizing cost and efficiency.

WHAT YOU’LL DO

Procurement & Supplier Management

• Sourcing & Supplier Relationships: Identify and establish strong relationships with donors and suppliers of local food products. Negotiate pricing and delivery schedules to ensure reliable supply and competitive pricing. Work with Feeding America platforms and produce cooperatives to forecast and order appropriate amounts and varieties of fresh produce; arranging transportation to LARFB as part of this sourcing strategy.

  • Participate in community food advocacy and trade organizations as needed.

  • Host food industry member visits and tours, maximizing relationships to generate awareness,

  • Maintain knowledge of basic food safety, handling, and storage requirements.

  • Attend food industry events, including trade shows, association meetings, and network conferences (which may include travel outside our service area), to identify potential new vendors and sources for purchased items; evaluate vendors' ability to meet quality requirements and delivery dates; and vet reviews of vendors by other customers.

  • Help ensure that purchased foods will supplement donated inventory, and follow established nutrition policy guidelines, incorporating feedback and striving for culturally diverse/relevant offerings.

  • Maintain a strong relationship with the Feeding America food sourcing team; use the Grocery Program platform to order or benchmark purchased items and freight costs.

• Vendor & Donor Management: Maintain relationships with current suppliers and donors, oversee donor database, tracking, reporting, and recognition programs. Provide monthly internal procurement summary.

  • Work with donors to resolve quality issues, and to obtain date extensions and ingredient information as needed

  • Extend and refine capabilities as a Customer Relationship Manager. Evaluate supplier/donor performance, and address any issues related to product quality, donor commitments, or delivery/pick-up timelines.

• Order Placement: Identify barriers to donation flow and recommend and implement comprehensive solutions in partnership with internal and external partners.

  • Facilitate pickups/deliveries with local transportation as needed.

  • Evaluate program performance and make data-driven strategic adjustments to meet or exceed program goals.

Market Analysis & Cost Management

• Market Research: Stay informed on market trends, new food products, food industry news updates, local and state food policy, competitor pricing, and changes in supply chain dynamics.

• Cost Control: Continuously evaluate food pricing and seek opportunities for cost reduction through better purchasing strategies or supplier negotiations.

• Mission Objectives Management: Develop relationships and maintain an enhanced profile with Feeding America through conferences, communications, and other food bank network activities.

Quality Assurance & Food Safety Compliance

• Product Quality: Ensure all food products purchased meet company quality standards and comply with food safety regulations (e.g., USDA, FDA, HACCP).

• Packaging & Labeling: Verify that all products comply with packaging and labeling requirements, including shelf life, product information, and allergen labeling.

Collaboration & Reporting

• Cross-Departmental Coordination: Collaborate with the logistics, warehouse, and inventory teams to ensure that food products are received, stored, and distributed effectively. Work collaboratively with Operations, Quality Control, Inventory, Agency Relations, and Programs teams to ensure food acquisition strategies align with strategic direction.

• Reporting: Provide regular updates on purchasing activity, inventory levels, supplier performance, and pricing trends to senior management.

• Problem Resolution: Address any issues related to supply disruptions, delivery delays, or product shortages in a timely and efficient manner.

Sustainability & Innovation

• Sustainable Practices: Support the Food Bank’s sustainability goals by sourcing products from suppliers who prioritize sustainable and ethical sourcing practices.

• Product Innovation: Stay informed about food and agriculture trends, food industry and policy, and agency/program partner preferences. Propose new products or modifications to existing products to enhance the food offerings

• Duties and responsibilities are subject to change based on business needs

QUALIFICATIONS

• Bachelor's degree in Business Administration, Supply Chain Management, or a related field (preferred) but not required; four (4) or more years experience in purchasing and acquisitions within the food industry; or a combination of education and experience.

• Relevant certifications in procurement or supply chain (e.g., C.P.M., C.P.S.M.) are a plus.

• Knowledge of best practices and familiarity with current trends in the food industry or similar.

• Professional verbal and written communication skills. Must be able to think strategically and long-term. Professional presentation skills including networking and public speaking are required.

• Must possess high energy, a strong work ethic, and an unquestioned reputation for honesty and integrity.

• Excellent organizational skills and attention to detail are required. The candidate must also be able to manage multiple priorities, often with competing deadlines, and collaborate effectively with internal and external project leads.

• Sound interpersonal skills with demonstrated ability to listen and evaluate opinions, suggestions, and recommendations of others.

• Some knowledge of Navision, Choice system, or other product tracking and outreach integrated software.

• Possess a valid California Driver’s License and have access to a reliable, insured vehicle. Must be able to travel within Los Angeles County as required. Work assignments may include various facilities and hubs across Los Angeles County, including locations in Los Angeles and the City of Industry, CA. Flexibility to commute between Food Bank facilities as needed is essential.

• Passion for the Food Bank’s mission and commitment to the values of the organization: inclusion, diversity, equity, accessibility, respect, stewardship & accountability, collaboration, urgency, service, integrity, and diversity.

BENEFITS

We offer a comprehensive benefits package:

• Medical: Employee HMO coverage as little as $10 per bi-weekly paycheck and access to Nonstop Health funds

• Dental: Employee HMO coverage available at no cost

• Vision: Comprehensive vision insurance with generous allowances for examinations and material costs

• Flexible Spending Accounts

• Employer-paid Life Insurance and Long-Term Disability

• Optional Long-Term Care Insurance

• 403(b) retirement savings plan with employer match

• Employee Assistance Program (EAP) with expanded Mental Health

• Employee recognition programs

• Growth & career development support for professional certifications and additional training resources

• Vacation: Two weeks annually for the first three years

• Holiday: Nine paid holidays; eligible upon date of hire

• Sick Leave Time available

As a part of the Food Bank’s pre-employment screening process, all potential employees are subject to a Criminal Background Check.

In instances of a federal, state or locally declared emergency, Los Angeles Regional Food Bank is typically considered an essential service and emergency responder; all of its employees may be called in to perform regular or emergent duties.

The Los Angeles Regional Food Bank is proud to be an “Equal Opportunity Employer.” Applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. The Food Bank fosters an organizational culture where ideas and decisions from all people help us grow, innovate, and serve in a rapidly changing world. We strongly encourage people from underrepresented groups to apply.