Culinary Purchasing Manager

Position Title: Culinary Purchasing Manager
Position Reports to: Director of Culinary Operations
Employee Categories: Full Time, Year-Round; Benefit Eligible
FLSA Category: Exempt; Salaried
Compensation: $75K-105K/yr. 

The Culinary Purchasing Manager is responsible for the strategic procurement, receiving coordination, inventory accuracy, vendor management, and cost controls for all culinary related purchasing. This role ensures product quality, fiscal responsibility, food safety compliance, and communication link between vendors, culinary leadership, accounting, and receiving. The Culinary Purchasing Manager upholds club standards while supporting efficient operations across all culinary outlets.

Primary Responsibilities include but not limited to:

• Purchasing and Requisition Oversight
  • Monitor, review, and approve all purchasing requisitions submitted by culinary team leaders prior to order placement. 
  • Verify order quantities, pricing, and specifications to ensure they are within approved budgets. 
  • Place orders through approved vendors in alignment with culinary purchasing standards. 
  • Ensure vendor selection reflects on the culinary standard of quality, consistency, and service. 
  • Maintain consistent price and quality control checks across all product categories.
  • Improve and maintain system utilization and reporting accuracy.
• Vendor Management and Relationships
  • Uphold and maintain strong professional relationships with all approved vendors. 
  • Communicate regularly with vendors regarding availability, shortages, substitutions, and product changes. 
  • Coordinate vendor samples, tastings, and industry functions as needed with the Executive Chef. 
• Culinary Communication and Support
  • Maintain ongoing communication with the Executive Chef and the Team Leaders regarding:
    • Product availability and seasonality. 
    • Market-driven supply changes
    • Substitutions and mis-picks requiring approval
    • Maintaining costing documents in collaboration with the Executive Chef with menu changes. 
  • Communicate price checks and high end or specialty purchasing to the Director of Culinary before purchasing. 
  • Maintain regular communication with the Director of Culinary on purchasing trends and operational efficiencies. 
  • Review ordering processes across all culinary outlets to identify opportunities for streamlining and cost control. 
• Inventory Management
  • Oversee and execute monthly inventory counts. 
  • Accurately enter inventory data into approved software. 
  • Communicate directly with the Director of Culinary during the inventory process. 
  • Ensure final inventory reports are approved by the Director of Culinary prior to submission to Accounting. 
• Receiving Oversight and Standards 
  • Ensure all orders are received according to club standards.
  • Verify proper food temperatures at delivery.
  • Check invoices against delivered product to confirm accuracy.
  • Maintain cleanliness and organization of all coolers, freezers, and storerooms.
  • Enforce proper storage hierarchy and food safety standards.
  • Confirm delivery drivers follow club guidelines and approved delivery windows. 
  • Ensure deliveries are placed in correct locations within allotted drop-off times. 
  • Ensure cleanliness and safety of vehicles used for transport. 
• Invoice Coding and Financial Controls
  • Monitor and uphold organizational culinary software systems. 
  • Assist with any new installations of culinary software systems. 
  • Submit invoices to Accounting at cost as required. 
  • Submit monthly inventories to Accounting. 
• Food Safety and Compliance 
  • Maintain all required food safety compliance logs. 
  • Ensure receiving, storage, and handling practices align with food safety regulations. 

Qualifications:

• 3-5 years of purchasing, procurement, or culinary operations experience.
• High school diploma or equivalent.
• Proficient in Microsoft Suite (Word, Excel, Outlook, and PowerPoint) for communication, scheduling, and reporting purposes.
• Strong understanding of food costs controls, inventory systems, and vendor management. 
• Be flexible and available to work a variety of shifts, including days, nights, weekends, holidays, and special events. 
• SERV Safe Certified, Certificate of Allergen Awareness Training, and First Aid preferred. 

Uniform Requirements:

• Partial uniform provided: Chef Jacket/Lab Coat and Chef Pants
• Employees are required to have black work shoes with non-slip soles.

Physical Requirements:

• Stand for 8-10 hours. 
• Must be able to kneel, bend over, and stand-up multiple times during a shift. 
• Must be able to lift up to 50 lbs. 

The Country Club is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We encourage applicants of all backgrounds to apply and will consider qualified candidates without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, age, veteran status, or any other legally protected status.