Responsible for sourcing and coordinating purchasing of food for the dining hall, retail operations, and catering; and administration and maintenance of food management software, i.e. CBORD FSS. Works with management, specifically the Marketplace Executive Chef, Retail Unit Supervisors, Sororities Supervisor, Catering Chef and Director of Dining Services, to plan menus and develop purchasing and inventory strategies. Provides expertise to help ensure menu development and purchasing practices fit within budgetary constraints.
ESSENTIAL AND RELATED FUNCTIONS:
Responsible for dining services’ menu management software use to include forecasting product needs, inventory management, coordinating purchasing, service reporting, and system/database management; grants access to menu management system and trains users how to use the system properly; monitors use of the system. Monitors and enforces data-entry policies for the menu management system. Maintains menu management system and database files. Serves as liaison with menu management system and LIS for system management and maintenance.
Coordinates routine orders and corrects product shortages through other means, e.g. arranges for special pick-up, drop-off, or add-on orders. Compiles Order Scheduler reports and prepares appropriate purchase orders, reviews those orders with appropriate unit management, then submits orders to vendors to meet production needs and just-in-time (JIT) receiving.
Collaborates with appropriate management and suppliers to obtain best quality products for best pricing and assists with creating service menus, forecasting quantities of product needed, entering validated recipes, entering Food Item Data File (FIDF) information, running and distributing menu management system reports, and analyzing data to provide advice regarding menu and recipe costs. Coordinates with the Marketplace Executive Chef, Retail Unit Supervisors, Sororities Supervisor, Catering Chef to ensure items are forecasted early enough to capture special order needs in time to order and receive prior to need.
Ensures inventories are maintained at minimum levels needed to ensure excellent service with minimum waste. Reconciles physical inventories to recorded inventories at least monthly on the last day of the month.
Monitors and enforces HACCP guidelines, health department regulations, OSHA regulations, and safety policies. Understands and communicates information about food allergens and the relationships to food ingredients used throughout the organization.
Supply chain management and meeting with vendors regarding all products: current, new, trends, opportunity buys, and limited time offerings. Coordinates with vendors, as needed, for on-site food testing and sampling of new items and replacement items.
Assists with management of dining services operations as needed, e.g. to cover sick-calls, Alumni Weekend, Homecoming, and other special function or events.
Other related duties as assigned.
Washington and Lee is an Equal Opportunity Employer. As such, we are interested in candidates who are committed to high standards of scholarship, performance and professionalism and to the development of a campus climate that supports equality and diversity in our faculty, staff and student body. Job description requirements are representative, but not all?inclusive of the knowledge, skill, and abilities needed to successfully perform this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions.
About Washington and Lee University
Washington and Lee University is an independent liberal arts university founded in 1749, named for an early benefactor (George Washington) and an innovative president (Robert E. Lee). The campus is a national historical landmark, the city offers small-town charm, and the Allegheny and Blue Ridge Mountains provide unparalleled surroundings. Students govern themselves in a community based on trust and honor. The faculty of teacher-scholars pursues a student-oriented approach to scholarship and nurtures lifelong relationships with the pupils. The curriculum blends traditional liberal arts and sciences with pre-professional programs in business, journalism and law. W&L prepares graduates for a life of learning, achievement, leadership, service and engaged citizenship in a global society.