Job Details
Job Location
Sacramento Natural Foods Coop - Sacramento, CA
Position Type
Full-time
Salary Range
$24.62 - $24.62 Hourly
Description
The Food Service Procurement Specialist performs all functions related to sourcing, purchasing, receiving, and inventorying product for the Food Service departments (Kitchen, Deli, Bakery). Finds new sources of products that meet co-op standards, holds responsibility for department costs, creates and updates processes to maintain optimal inventory levels, while maximizing profitability and supports the Food Service management team in a manner that upholds the values of Sacramento Natural Foods Co-op and the cooperative identity.
DEPARTMENT Kitchen
FLSA STATUS Non-exempt
REPORTS TO Kitchen Manager
ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Uphold all Co-op policies, procedures and expectations.
2. Sourcing and Procurement
   1. Identify, establish, and maintain relationships with vendors and suppliers to meet Kitchen, Caf, and Bakery sourcing needs.
   2. Under the supervision of Food Service managers, achieve sales and margin targets
   3. Ensure all products purchased for Kitchen, Caf and Bakery departments meet our Merchandising Policy.
   4. Implement and update systems for purchasing and receiving for Kitchen and Caf and Bakery departments.
   5. Ensure thorough documentation for all orders and deliveries for Kitchen and Caf and Bakery departments.
   6. Respond to changes in products and pricing promptly to meet business needs.
   7. Regularly audit products and invoices to ensure effective margins, product quality standards, and compare products to other vendors to ensure we are receiving products that best meet Co-op quality and cost needs.
   8. Establish pars for ordering that meet department needs in a manner that secures supply for just-in-time production. Remain proactive to anticipate ordering needs for production purposes and promotional needs.
3. Purchasing and Receiving
   1. Conduct inventories and maintain inventory data for the Kitchen and Caf and Bakery departments.
   2. Count in products received verifying that shipment matches invoice, pick slips or packing lists and verify when delegated to other staff.
   3. Inspect all goods received to assure quality standards are met, identifying inferior products and returning those products to vendors in a manner that upholds co-op service standards.
   4. Maintain the return area and ensure that suppliers promptly pick up and remove return items from premises.
   5. Maintain neat and orderly storage areas, preserving unobstructed traffic flow, bailing cardboard, removing empty pallets and emptying trash as necessary.
   6. Keep alley way and receiving areas clean and organized.
   7. Maintain a working knowledge of products that meet the needs of the Food Service departments.
   8. Keep spoilage and shrink/loss to a minimal level.
   9. Maintain back stock of product and supplies, informing manager of product shortages and needs.
   10. Perform duties and responsibilities of Kitchen and Caf and Bakery teams, as assigned.
   11. Comply with all applicable Health and Safety Codes and reports concerns to Food Service or store management promptly.
4. Other Duties
   1. Support all aspects of Kitchen, Caf, and Bakery departments.
   2. Assist in storewide meetings, inventory counts, cleaning and other projects as needed.
   3. Attend meetings and events as requested.
   4. Demonstrate support for the cooperative values and principles daily.
   5. Compile information and contributes to reports as needed.
   6. Perform other duties and work in other departments as assigned.

ESSENTIAL QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Language Ability
   1. Comprehend complex instructions, correspondence and memos.
   2. Communicate effectively in oral or written form to staff.
   3. Effectively present information in one-to-one and small group situations to customers and other employees.
2. Math Ability
   1. Add and subtract two digit numbers and to multiply and divide with 10s and 100s.
   2. Perform these operations using units of U.S. currency and weight measurement, volume and distance.
   3. Read and follow standard recipe.
   4. Measure, mix, and prepare raw ingredients according to company specifications and recipes.
3. Reasoning Ability
   1. Apply common sense understanding to carry out detailed written or oral instructions.
   2. Deal with problems involving a few concrete variables in standardized situations.
4. Equipment Skills
   1. Operate a forklift.
   2. Operate a pallet jack.
   3. Operate bailer and equipment related to compost and trash processing.
5. Computer Skills
   1. Use Microsoft Word, Excel, Email, website and time clock software proficiently.
   2. Use recipe management, inventory control, and scaling software proficiently.
6. Previous Experience
   1. 1 years experience purchasing perishable products.
   2. Professional food production experience.

ESSENTIAL MENTAL REQUIREMENTS
To perform the job successfully, an individual should demonstrate the following competencies:

1. Problem Solving
   1. Identify and resolve problems in a timely manner
2. Customer Service
   1. Manage difficult or emotional customer situations
   2. Respond promptly to customer needs
   3. Solicit customer feedback to improve service
   4. Respond to requests for service and assistance
3. Managing People
   1. Make self available to staff
   2. Provide regular performance feedback
   3. Develop staffs skills and encourages growth
   4. Solicit and applies customer feedback (internal and external)
   5. Continually work to improve supervisory skills
4. Adaptability
   1. Adapt to changes in the work environment
   2. Manage competing demands
   3. Deal with frequent change, delays or unexpected events
5. Attendance/Punctuality
   1. Is consistently at work and on time
   2. Ensure work responsibilities are covered when absent
   3. Arrive at meetings and appointments on time
6. Dependability
   1. Respond to management direction
   2. Commit to long hours of work when necessary to reach goals
   3. Complete tasks on time or notify appropriate person with an alternate plan
7. Quality
   1. Demonstrate accuracy and thoroughness
   2. Look for ways to improve and promote quality
   3. Apply feedback to improve performance
   4. Monitor own work to ensure quality
8. Quantity
   1. Meet productivity standards
   2. Complete work in timely manner
   3. Strive to increase productivity
   4. Work quickly
9. Safety and Security
   1. Uses equipment and materials properly.
   2. Protect the safety of self, co-workers, and Co-op patrons at all times.
   3. Report any potentially harmful equipment or situations to immediate supervisor without delay.
   4. Report safety-related accidents and incidents at once to a manager.
   5. Follow all company safety policies and procedures.
   6. Operate equipment properly and in a safe manner that will not lead to injury of self or others.
   7. Follow all safe food handling guidelines as required by local, state, and federal laws.

ESSENTIAL PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Frequent Physical Demands
   1. Stand for extended periods of time.
   2. Use hands to grasp, handle, and feel.
   3. Reach with hands and arms.
   4. Walk, climb, balance, and stoop.
   5. Lift and move up to 50 pounds.
   6. Talk and hear.
   7. Taste food.
2. Specific Vision Ability
   1. Close vision, distance vision, peripheral vision, and depth perception.

Work Environment
The work environment described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Frequent exposure
   1. Extreme cold (non-weather)
   2. Standing on cement floors.
   3. Fumes or airborne particles ranging from natural to chemical.
   4. Cold to hot, and wet or humid conditions (weather and non-weather).
2. The noise level in the environment is usually moderate to loud

Qualifications
ESSENTIAL QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Language Ability
   1. Comprehend complex instructions, correspondence and memos.
   2. Communicate effectively in oral or written form to staff.
   3. Effectively present information in one-to-one and small group situations to customers and other employees.
2. Math Ability
   1. Add and subtract two digit numbers and to multiply and divide with 10s and 100s.
   2. Perform these operations using units of U.S. currency and weight measurement, volume and distance.
3. Reasoning Ability
   1. Apply common sense understanding to carry out detailed written or oral instructions.
   2. Deal with problems involving a few concrete variables in standardized situations.
4. Operational Equipment Skills
   1. Operate a forklift.
   2. Operate a pallet jack.
   3. Operate bailer and equipment related to compost and trash processing.
5. Computer Skills
   1. Use Microsoft Word, Excel, Email, website and time clock software proficiently.
   2. Use recipe management, inventory control, and scaling software proficiently.

ESSENTIAL MENTAL REQUIREMENTS
To perform the job successfully, an individual should demonstrate the following competencies:

1. Problem Solving
   1. Identify and resolve problems in a timely manner
2. Customer Service
   1. Manage difficult or emotional customer situations
   2. Respond promptly to customer needs
   3. Solicit customer feedback to improve service
   4. Respond to requests for service and assistance
3. Managing People
   1. Make self available to staff
   2. Provide regular performance feedback
   3. Develop staffs skills and encourages growth
   4. Solicit and applies customer feedback (internal and external)
   5. Continually work to improve supervisory skills
4. Adaptability
   1. Adapt to changes in the work environment
   2. Manage competing demands
   3. Deal with frequent change, delays or unexpected events
5. Attendance/Punctuality
   1. Is consistently at work and on time
   2. Ensure work responsibilities are covered when absent
   3. Arrive at meetings and appointments on time
6. Dependability
   1. Respond to management direction
   2. Commit to long hours of work when necessary to reach goals
   3. Complete tasks on time or notify appropriate person with an alternate plan
7. Quality
   1. Demonstrate accuracy and thoroughness
   2. Look for ways to improve and promote quality
   3. Apply feedback to improve performance
   4. Monitor own work to ensure quality
8. Quantity
   1. Meet productivity standards
   2. Complete work in timely manner
   3. Strive to increase productivity
   4. Work quickly
9. Safety and Security
   1. Uses equipment and materials properly.
   2. Protect the safety of self, co-workers, and Co-op patrons at all times.
   3. Report any potentially harmful equipment or situations to immediate supervisor without delay.
   4. Report safety-related accidents and incidents at once to a manager.
   5. Follow all company safety policies and procedures.
   6. Operate equipment properly and in a safe manner that will not lead to injury of self or others.
   7. Follow all safe food handling guidelines as required by local, state, and federal laws.

ESSENTIAL PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Frequent Physical Demands
   1. Stand for extended periods of time.
   2. Use hands to grasp, handle, and feel.
   3. Reach with hands and arms.
   4. Walk, climb, balance, and stoop.
   5. Lift and move up to 50 pounds.
   6. Talk and hear.
   7. Taste food.
2. Specific Vision Ability
   1. Close vision, distance vision, peripheral vision, and depth perception.

WORK ENVIRONMENT
The work environment described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Frequent exposure
   1. Extreme cold (non-weather)
   2. Standing on cement floors.
   3. Fumes or airborne particles ranging from natural to chemical.
   4. Cold to hot, and wet or humid conditions (weather and non-weather).
2. The noise level in the environment is usually moderate to loud

IMPORTANT DISCLAIMER NOTICE
The job duties, elements, responsibilities, skills, functions, experience, educational factors and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations or the work environment change.
Sacramento Natural Foods Co-op provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, national origin, religion, sex, gender, gender expression, pregnancy, childbirth, perceived pregnancy, reproductive health decision making, age, sexual orientation, marital status, mental or physical disability status, medical conditions, military/veteran status, political activities/affiliations, status as a victim of domestic violence, genetic information, or any other characteristics protected by federal, state, or local laws.