Procurement Assistant

Davidson College•Davidson, NC

12h•Onsite

About The Position

Davidson College Dining is seeking a motivated, detail-oriented Procurement Assistant to support the operational excellence of its dining program through efficient purchasing, accurate receiving, and organized storage of food, disposables, and small wares. The role helps ensure consistent product availability and quality across Vail Commons, Much Ado Catering, and Wildcat Concessions, working with culinary leadership and vendors to uphold service, sustainability, and fiscal responsibility. This is a 9-month, 40-hour-per-week benefited position. The Procurement Assistant may be assigned to a different dining unit, and work may be limited during school holidays and breaks when classes are not in session. There may also be periods of downtime during the academic year when work is unavailable. Night and weekend work is required; travel is less than 5%.

Requirements

High school diploma or equivalent.
At least 3 years of experience in a quality food service environment.
Strong organizational and written and verbal communication skills.
ServSafe Food Protection Manager and Allertrain U certification, or certification within 30 days of hire.
Basic proficiency with Microsoft Outlook, Word, and Excel.
Sound judgment and problem-solving abilities.
Demonstrated commitment to teamwork, service excellence, and sustainability.
Ability to lift 50 pounds and perform physical activities including lifting, bending, pushing, pulling, carrying, walking, and standing.
Ability to work nights and weekends.

Nice To Haves

Experience using inventory or procurement systems.

Responsibilities

Collaborate with culinary staff to review menus and determine product types and quantities needed.
Place and track product orders; verify purchase orders for completeness and accuracy.
Arrange timely delivery and proper storage of food, disposables, and small wares.
Inspect incoming products for quality and resolve discrepancies with vendors.
Maintain appropriate par levels and proactively manage inventory to prevent shortages.
Communicate daily with the Executive Chef and culinary team about product usage, substitutions, outages, and restocking.
Develop and maintain strong relationships with vendors and suppliers.
Use Group Purchasing Organization (GPO) contracts to maximize quality and cost-efficiency.
Conduct comparative cost analysis for key categories such as produce and proteins.
Maintain and update internal procurement and costing systems.
Collaborate with the Dining Office Manager to process invoices and transfer costs.
Research new products and suppliers that align with Davidson’s values and student needs.
Support and enhance sustainability efforts, including composting and waste reduction initiatives.
Work with the Farm at Davidson College on sourcing and sustainability data.
Adhere to the uniform policy.
Perform other duties assigned by the Supervisor.