Nutrition Procurement Specialist

Intermountain Health•American Fork, UT

2d•$20 - $26•Onsite

About The Position

Purchases goods from approved suppliers. Ensures quality of the products when received and appropriate inventory levels are maintained by managing weekly turns. Plays an integral role in ensuring the department meets budgets and operates profitably. Provides support to Cooks and Sous Chef in preparing meals as needed. Position Details Inventory Management Position Full Time, 32 hours per week Pay Rate: Based on Experience ($19.95 - $26.38) Availability Needed: Sunday-Saturday for 8 hour shifts Variable Shift Assignments: 7:00am - 1:30pm Required: Flexible scheduling to work different days each week Benefits Eligible: Yes; Medical, Dental, Vision, Education Assistance. Click here for more details

Requirements

Computer Skills
Food Services
Food Production
Foodservice Equipment
Organizing
Communication
Food Storage/Inventory
Food Handler Permit or ServSafe certification is required by first day of work
Two or more years of experience managing inventory preferred
One or more year of experience in the food industry preferred
Demonstrated ability to utilize safe food handling techniques, in all applications
Understands workflow, prioritizes, uses timelines, understands deadlines
Demonstrated ability to read, understand, and apply procedures and instructions
Interact with co-workers requiring the employee to verbally communicate information, as well as understand spoken information.
Operate food service equipment or computer requiring the ability to move fingers and hands.
See and read labels, monitors, and documents.
Carry, push/pull, and walk while transporting food, supplies, and service equipment.
Climb, squat, kneel, and lift (up to 50 pounds) to clean equipment and reach and retrieve food and supplies.
Remain standing for long periods of time to perform work.
Tolerate extremes in temperature such as performing work in a fridge or freezer

Responsibilities

Understands and follows managed order guides and processes for each supplier
Manages appropriate inventory levels and assists with reducing waste
Decides what and how much to order using PAR levels, engaging culinary members along with using other Intermountain tools
Aware of and practices safe food storage guidelines as outlined by ServSafe
Tracks and reports key functional metrics to reduce expenses and improve effectiveness
Assists in keeping storage areas clean and organized and ensures all Joint Commission and Health Department guidelines followed
May prepare bulk food items, large scale production, line cook or complete assembly of specialty meals and catered items