Kitchen Steward

CANDIDATE SUMMARY

A person with strong interpersonal skills, a commitment to service, and a personal and professional self-confidence to lead others is critically important. The ideal candidate will have an eye for detail and a commercial mindset while understanding market conditions as it affects price, quality and suppliers. Strong communication skills to negotiate properly on the Club’s behalf with suppliers.

JOB SUMMARY

The Purchasing Manager will be responsible for purchasing all food and Beverage products to ensure quality standards are met. Monitor pricing levels, negotiate, where possible and communicate with the Food and Beverage Director, Executive Chef and Assistant Food and Beverage Director when and where pricing fluctuations take place.

JOB TAKS (DUTIES)

• Develop profitable purchasing strategies
• Assess supplier profiles and analyze offers
• Prepare and implement negotiation tactics
• Purchasing to include standard menu items, non-alcoholic beverages, liquor and wine procurement
• Proper and timely delivery of invoices to the Controller/Director of Finance
• Schedule and track purchases, invoice coding, daily inventory pars
• Oversight of monthly inventory and reporting to accounting department
• Daily Food and Beverage Director, Executive Chef, Assistant Food and Beverage Director briefings of product costs and labor costs
• Maintain a high level of cleanliness and oversight of proper storage procedures exceeding the state health code standards
• Process purchase requisitions from authorized personnel
• Assists in the selection and evaluation of supplies
• Helps develop purchasing policies and procedures
• Develops purchase specifications and performs make/buy quality evaluation and other analyses
• Maintains current files of suppliers, stock lists, catalogs, price sheets, etc.
• Gathers information about market conditions and availability of materials
• Monitors purchase orders to assure that deliveries are correct and complete
• Helps expedite purchase of needed products. Tracks daily par levels on products as set by the Executive Chef and Assistant Food and Beverage Director
• Interacts with vendor personnel regarding shortages, price changes and related matters
• Works with personnel to determine proper quality and purchase quantities
• Helps to minimize losses from product or supply pilferage, spoilage or obsolescence
• Utilizes procedures which minimize operating costs for purchase and storage of all products
• Works with suppliers to solve supply and or delivery problems
• Helps identify new products, materials and processes which are potentially useful to the club

Educational Requirements/Qualifications

• Culinary diploma from a recognized institution or higher is preferred.
• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• At least 6 months experience in a similar capacity