Part-Time Local Food Purchasing Coordinator

The anticipated hiring range for this position is $22.00 to $27.00.  Hiring offers will be determined based on the final candidate’s qualifications and experience.  The recruiter can share more information about what the anticipated hiring rate would be based upon your specific qualifications during the selection process. 

This is a part-time position anticipated to be no more than 20 hours per week with no medical benefits.  Please apply to learn more about the benefits of working for the CIA.

POSITION SUMMARY

In conjunction with the Director of Purchasing and the Manager of Food Purchasing, the part-time Local Food Purchasing Coordinator (LFPC) will be responsible for sourcing high-quality food products from local and regional producers for CIA Restaurants, Kitchens, and Catering; primarily but not exclusively focusing on fresh produce, dairy, meat, grains, and cheese.  The LFPC will be responsible for an initial needs assessment and feasibility study for a Local Food Purchasing pilot at CIA in coordination with The Farm Generations Cooperative and their GrownBy app and will lead research efforts aimed at understanding and addressing limitations to Local Food Purchasing at the Institute.  All research work must be done within a framework that assures the management and needs of the CIA Storeroom are prioritized.  The LFPC will coordinate daily with the Manager of Food Purchasing to ensure that all local products meet the CIA’s specification and are within reasonable cost and will meet weekly with Academic Administration to assure that research, assessment, and outreach goals are being met.

ESSENTIAL RESPONSIBILITIES

• Research all fresh produce, dairy, meat, and grain purchases from local and regional farms and Storeroom vendors.
• Assist in the receipt of all “Local Food items” and relevant deliveries at the time of receipt.
• Assure that all deliveries conform to Institute standards for source, quality, flavor, and value.
• Provide information to Manager of Food Purchasing on local product shorts and outs, or those items new in inventory, seasonality, and market conditions.
• Provide the Manager of Food Purchasing with information and specifications on all requested products.
• Coordinate daily with the Storeroom Management Team to ensure all needs of the Institute are met in a timely manner.
• Meet regularly with Academic Administration to provide progress updates and assure that research, assessment, and outreach goals are being met.
• Conduct a comprehensive needs assessment and feasibility study for a Local Food Purchasing Pilot at CIA using the GrownBy app.
• Coordinate with Farm Generations Cooperative on technical specifications of the new wholesale marketplace on the GrownBy app.
• Communicate regularly with Farm Generations Cooperative to assure that grant expectations, deliverables, and data collection responsibilities are being met.
• Collaborate with Farm Generations, the Director of Purchasing, and Information Technology professionals to integrate GrownBy into Storeroom systems and operations.
• Collaborate with faculty on academic research into the challenges of local and regional Food Purchasing at the institute and the perceptions and preferences of chefs and bakers for local and regional food products.
• Organize educational events and demonstrations to promote the local purchasing pilot program and collaboration with Farm Generations.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

• Bachelor’s Degree.

Experience:

• Two (2) years of food service experience.

PREFERRED QUALIFICATIONS

• Master’s Degree.
• Background in Food Purchasing.
• Experience using Eatec.
• Experience with qualitative research design and analysis.
• Experience in dealing with chefs, purchasers, farmers, and vendors.

REQUIRED SKILLS

• Strong customer service skills.
• Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint.
• Excellent written, verbal communications, and presentation skills required. Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
• Full knowledge of restaurant quality standards and purchase units for all procured items.
• Ability to work independently or in a team environment and maintain collaborative relationships with all members.
• Desire to constantly examine all processes and products to ensure continuous improvement in execution and selection.
• Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.

WORKING CONDITIONS

• Must be able to work overtime on nights and weekends as required by business needs.
• Ability to work in a refrigerated, freezer, loading dock and office environment.
• Ability to work in a hectic, noisy, often crowded and multi-faceted environment.
• Ability to lift up to fifty (50) pounds as needed.
• Regular work requires a great deal of sitting and standing for extended periods.