Culinary Purchasing Manager

The Country Club•Brookline, MA

7d•$75,000 - $105,000•Onsite

About The Position

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.

Requirements

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.
Employees are required to have black work shoes with non-slip soles.

Nice To Haves

SERV Safe Certified
Certificate of Allergen Awareness Training
First Aid preferred.

Responsibilities

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.
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.
Maintain ongoing communication with the Executive Chef and the Team Leaders regarding product availability, seasonality, market-driven supply changes, substitutions and mis-picks requiring approval, and 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.
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.
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.
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.
Maintain all required food safety compliance logs.
Ensure receiving, storage, and handling practices align with food safety regulations.