Food Inventory Manager

Position Overview

Bay Ridge Center is seeking a detail-oriented and accountable Food Inventory Manager to oversee all aspects of food purchasing, inventory control, and vendor coordination across our meal programs. This position plays a vital role in ensuring accurate tracking of food costs and alignment between kitchen operations and Finance.

The Food Inventory Manager will manage ordering, receiving, storage, and documentation processes for all food items used in congregate and home-delivered meal programs. This role requires a strong understanding of inventory management, cost control, and audit-ready documentation practices. The ideal candidate combines kitchen operations experience with the ability to maintain rigorous fiscal and recordkeeping standards.

Key Responsibilities

Procurement and Vendor Coordination

• Conduct seasonal outreach to vendors to ensure the Center consistently receives the best prices, quality, and service for all food items.

• Solicit and maintain up-to-date price lists and quotes from food vendors on an ongoing basis.

• Order and procure food and related supplies in alignment with program needs and established budgets.

• Review and verify all deliveries against purchase orders and invoices; document discrepancies immediately.

• Inspect all delivered food for spoilage, damage, or other adverse conditions, and follow up with vendors.

• Coordinate with Finance to ensure all vendor invoices match approved price lists.

• Maintain organized digital and paper records of all purchase orders, quotes, and delivery confirmations.

• Participate in quarterly reviews to evaluate vendor pricing, quality, and service performance.

Inventory Management

• Conduct weekly cycle counts of perishables and monthly full inventories of all food and supply storage areas.

• Maintain accurate records in the Food Inventory Log and reconcile physical counts with financial records.

• Monitor stock rotation using FIFO (First-In, First-Out) and ensure proper labeling and storage of all goods.

• Track and document spoilage, waste, and returns in accordance with established Waste Log procedures.

• Reconcile total food usage against meal quantities to ensure appropriate food usage.

• Coordinate with kitchen staff to forecast inventory needs based on production schedules and upcoming menus.

• Supervise cold pack area.

• Always use the health and safety compliances for all food and paper items.

Fiscal Accountability and Reporting

• Prepare and submit monthly Vendor Price Comparison Sheets to Finance.

• Track total food purchases, waste, and usage to produce monthly and quarterly cost-per-meal analyses.

• Maintain all procurement and inventory records in shared digital folders.

• Assist in developing and refining internal food cost controls and purchasing procedures.

Operational Coordination

• Collaborate daily with the Food Service Manager and weekly with program directors, Operations and Finance to ensure alignment between meal production and budget.

• Train and support kitchen staff on documentation practices for deliveries, waste logs, and inventory control.

• Communicate vendor performance, shortages, and quality concerns to program directors and Finance leadership.

Qualifications

• Minimum 3 years of experience in food inventory, kitchen management, or procurement (nonprofit or institutional setting preferred).

• Strong knowledge of food safety, storage, and rotation standards.

• Experience working with food distributors, produce vendors, and catering suppliers.

• Exceptional attention to detail, organization, and follow-through.

• Ability to manage multiple vendors, priorities, and deadlines simultaneously.

• Ability to lift up to 50 lbs and perform moderate physical activity in storeroom and kitchen environments.

Compensation

Compensation is commensurate with experience and qualifications. A comprehensive benefits package is provided.

The annual salary range for this position is $ $55,000-$65,000, based on experience.

Interested candidates should contact the HR department send their resume to Heather Hartfiel at: HHartfiel@BayRidgeCenter.org