Job Description
Job Description
Department : Culinary / Food & Beverage
Reports To : Executive Chef
Classification : Full-Time / Year-Round, Exempt
Job Summary (Essential Functions) : Responsible for the procurement of all kitchen related products, equipment, supplies, capital equipment, and other purchases in the club's centralized procurement program. Assist in the development of purchase specifications. Select vendors, establish bidding and ordering procedures and help develop effective source document flow through the club. Assist in the management of line level execution and efficiency.
Job Knowledge, Core Competencies, and Expectations :
- Oak Hill Country Club's Acorns of Excellence.
- Neatly groomed and dressed in accordance with Oak Hill Country Club's appearance standards.
- Exceptional communication abilities when interacting with associates, guests, clients and internal departments to build relationships.
- Works harmoniously and professionally with co-workers.
- Must be able to work a flexible shift that includes early mornings, nights, weekends, holidays, split shifts, and extended shifts if needed. Expected to work x hours per week throughout the year and additional hours during event weeks.
- All other duties as needed.
Duties & Responsibilities :
Follows all safety protocols.Maintains the purchase order system; issues purchase orders for needed products, materials and services; monitors purchase orders to assure that deliveries are correct.Coordinates the procurement and distribution of food items with production operations.Obtains the best value at the lowest price consistent with established quality standards and delivery schedules.Maintains files of vendors' stock lists, catalogs, price sheets and discounts.Forecasts market conditions, availability of materials, and economic conditions.Keeps informed about current laws, rules and regulations affecting procurement.Handles communications concerning over-shipments, shortages, price changes and related matters.Determines the cost of deliveries and the best methods of transportation.Develops specifications for products, materials, and services in cooperation with personnel responsible for production and service.Authorizes the rejection of materials that fail to meet specifications.Maintains a file of current specifications.Determines necessary stock (par) levels to provide adequate food and supplies and to minimize investments.Inspects storage areas.Monitors records of inventory, materials ordered, and potential demands for food, beverages and supplies.Monitors maintenance and repair of storage facilities.Develops lists of potential bidders.Selects vendors with approval of Executive Chef.Negotiates reasonable terms with vendors.Acts as liaison between vendors and club departments.Evaluates vendors' products, services, dependability, and costs.Creates goodwill for the club through effective trade relations.Solves problems with vendors; expedites deliveries as necessary.Works with vendors to identify new products, materials and processes.Oversees the distribution of bids and receipt of quotations.Investigates vendors' facilities.Reviews and closes open purchase orders.Plans professional development and training opportunities for staff.Monitors the flow of materials through the club from selection to production to service.Participates in "make-or-buy" decisions with production and service staff.Develops a budget for operation within the scope of responsibility; takes corrective actions as necessary to help assure that budget goals are attained.Reviews financial statements to monitor expenditures in operational areas.Supervises the inventory process.Cooperates closely with various department heads relative to special function requirements, dealing with special menus, lines, etc.Attends staff meetings.Performs other appropriate tasks assigned by the club leadership.Experience
A minimum of five years of experience in the food service business.Exposure to or experience in quantity food purchasing, food service and other equipment, furnishings, supplies or services through competitive bidding.Education
An undergraduate degree in business, hospitality management, or related field is desirable.Licenses and Special Requirements
Valid driver's license.Food Safety Certification.Physical Demands and Work Environment
Regularly exposed to moving mechanical parts and outside weather conditions.Occasionally exposed to wet and / or humid conditions; high, precarious places; extreme cold; extreme heat. The noise level in the work environment is usually moderate to loud.Able to meet and perform the physical requirements of the job and to work effectively in an environment that is typical of this position.Frequent lifting, bending, climbing, stooping, and pulling.Must be able to lift 75 pounds.Must be 18 years of age.Must be able to follow written and verbal instructions.Must have a reliable form of transportation to and from work.General Information
Scheduled Shifts : Full-time, year-round position. Days and hours are based on club operations and weather conditions. Regularly works 45 hours per week.
Wage : Competitive wage, based on experience
