Director of Procurement and Facilities

Rethink Food•New York, NY

19h•Onsite

About The Position

Rethink Food is seeking a Director of Procurement and Facilities to own organization-wide food and non-food procurement, cost control, supplier performance, and the reliable operation of our kitchen and facilities. This leader will build disciplined sourcing, costing, maintenance, food-safety, and compliance systems that improve quality, uptime, audit readiness, and value. The role partners closely with Culinary, Operations, Finance, Programs, and external vendors and regulators. This is a hands-on, onsite leadership role. The Director is accountable for competitive sourcing and contracts, operating and capital budgets, preventive maintenance, permits and inspections, and compliance across meat processing, HACCP programs and records, sanitation, traceability, and all applicable city, state, and federal requirements.

Requirements

8+ years of progressive experience in procurement, supply chain, facilities, or operations, including at least 5 years leading people, vendors, budgets, and complex cross-functional work.
At least 3 years in a regulated food-production, commissary, food-manufacturing, meat-processing, or high-volume foodservice environment with cold-chain responsibility.
Demonstrated ownership of significant spend, competitive sourcing, vendor negotiations, contract lifecycle management, and measurable cost savings.
Advanced food and total-cost analysis skills, including specifications, yields, trim loss, landed cost, freight, rebates, waste, spoilage, inventory, and purchase-price variance.
Hands-on facilities leadership covering preventive maintenance or CMMS, refrigeration and kitchen equipment, HVAC, plumbing, electrical, fire/life safety, repairs, contractors, and capital projects.
Formal HACCP training and demonstrated responsibility for HACCP plans, logs, verification, deviations, corrective actions, reassessment, and record retention.
Direct experience with meat-processing controls, sanitation SOPs, GMPs, approved sources, traceability, temperature control, recall readiness, and regulatory inspections or audits.
Working knowledge of applicable NYC, New York State, and federal food, facility, workplace-safety, and procurement requirements, with the ability to determine jurisdiction and maintain compliant permits, records, and procedures.
Experience with public or grant-funded procurement, including competition, conflicts controls, cost/price analysis, documentation, allowability, and audit readiness; familiarity with 2 CFR Part 200 and NYC or New York State contracting is strongly preferred.
NYC Food Protection Certificate required by the start date or within 30 days of hire if the role supervises food operations; ServSafe Manager is preferred.
PCQI qualification and experience with USDA-FSIS grant-of-inspection, 9 CFR Parts 416 and 417, or equivalent meat/poultry inspection systems are strongly preferred.
CPSM, ASCM CSCP, CFM/FMP, PMP, or a comparable procurement, supply-chain, facilities, or project-management credential is preferred.
Strong command of procurement/ERP, inventory, and CMMS tools, plus advanced Excel or Google Sheets skills and clear operational reporting.
Bachelor’s degree or equivalent combination of education and substantial relevant experience.
Excellent judgment, negotiation, problem-solving, communication, and change-management skills; able to work independently and cross-functionally in a fast-moving environment.
Able to work onsite, respond to urgent facilities or compliance needs outside normal hours when necessary, and stand, bend, stretch, lift, and carry materials up to 50 pounds.
Commitment to Rethink Food’s mission and core values.

Nice To Haves

Familiarity with 2 CFR Part 200 and NYC or New York State contracting is strongly preferred.
ServSafe Manager is preferred.
PCQI qualification and experience with USDA-FSIS grant-of-inspection, 9 CFR Parts 416 and 417, or equivalent meat/poultry inspection systems are strongly preferred.
CPSM, ASCM CSCP, CFM/FMP, PMP, or a comparable procurement, supply-chain, facilities, or project-management credential is preferred.

Responsibilities

Own category strategy and purchasing for food, packaging, supplies, equipment, maintenance/repair/operations materials, and facilities and service vendors.
Translate program and production needs into clear specifications, volumes, and sourcing plans.
Lead RFPs, RFQs, vendor diligence, competitive bids, negotiations, contracts, service-level agreements, alternate sourcing, and continuity planning.
Maintain procurement records, conflicts documentation, cost/price analyses, and required clauses for applicable government- and grant-funded purchases.
Build and maintain ingredient, recipe, meal, unit-cost, and total-cost models covering yield and trim loss, freight, rebates, payment terms, waste, spoilage, and price variance.
Track verified savings and report budget risks and opportunities.
Partner with Culinary and Programs on demand forecasts, PAR levels, purchasing calendars, receiving standards, cycle counts, inventory turns, cold-chain control, and reduction of shrink, spoilage, and emergency buys.
Maintain approved-supplier files, insurance, licenses, certifications, and food-safety documentation.
Use scorecards and corrective-action plans to manage quality, service, delivery, and price while developing qualified local, small, and diverse suppliers where practical.
Own preventive and corrective maintenance, work orders, asset records, and vendor performance for kitchen, office, cold-storage, refrigeration, HVAC, plumbing, electrical, fire and life-safety systems, security, pest control, waste, grease, and janitorial services.
Scope and competitively bid repairs, renovations, equipment replacements, and capital projects; manage licensed contractors, permits, budgets, schedules, commissioning, and inspection closeout.
Lead facilities incident response, utility and equipment-failure plans, escalation protocols, and business-continuity readiness to protect people, food, and operations.
Maintain and continuously improve HACCP plans and records, including hazard analyses, critical control points, monitoring, verification, deviations, corrective actions, reassessment, record review, retention, and employee training.
Maintain compliant meat-processing controls, sanitation SOPs, GMPs, approved-source documentation, receiving and production records, lot traceability, temperature controls, storage records, and recall readiness.
Identify, implement, document, and maintain all applicable requirements, permits, and inspection readiness across NYC DOHMH, DOB, FDNY, and DEP; New York State Agriculture and Markets; FDA/FSMA; USDA-FSIS; OSHA; and government or grant procurement rules.
Coordinate inspections, audits, regulators, and specialist advisors.
Lead staff, vendors, and contractors through clear SOPs, training, service standards, KPIs, and accountability.
Provide reliable procurement, costing, facilities, food-safety, and compliance reporting to Operations, Culinary, Finance, and executive leadership.