School Nutrition Program Purchasing Manager

PRIMARY FUNCTION: The Purchasing Manager is responsible for developing, and executing purchasing strategies, tracking metrics to reduce expenses, participating in product selection, and managing vendors.

The individual is responsible for executing, achieving, and maintaining quality and efficiency standards of the USDA K12 purchasing processes and expectations through strong leadership and effective management while supporting organizational priorities and contributing to the strength of the SNP financial position. The Purchasing Manager ensures clear requirements, forecast market trends, mitigates risks, and collaborates with stakeholders. Strong leadership, negotiation, and analytical skills are required.

REPORTS TO: Executive Director School Nutrition SALARY SCHEDULE: PS-4 WORK DAYS: 200 REQUIREMENTS:

Education:

Bachelor's Degree from an accredited institution in accounting, business, culinary arts, hotel/restaurant management or related field Five or more years of progressively responsible experience in purchasing, procurement, and related accounting activities OR Any equivalent combination of education and experience which provides the required knowledge, skills, and abilities to perform the essential duties and responsibilities of the position. Experience, Skill, and Certification Five years progressive purchasing experience with a high-volume restaurant, hotel, caterer, hospital, or institutional foodservice operation. 3-5 years supervisory and/or culinary training experience preferred. Ability to work as a team in a collaborative environment with all administrative and school-based staff.

Effective computer skills with knowledge of Microsoft Office suite required; possess necessary skills to effectively operate or learn automated foodservice software systems; ability to learn other applicable software. Ability to monitor purchasing impacts on budgets. Ability to apply foodservice accounting formulas and interpret their impact on purchasing decisions.

Formulas to include but not be limited to yield, product cost, pack size, NSLP/NSBP component equivalents. Excellent communication and presentation skills. Professional customer service skills Ability to think creatively and innovatively.

Ability to quickly set and prioritize goals. Ability to allocate product resources effectively. Ability to track expenses and measure return on investment [ROI]. Knowledge of SCCPSS policies and procedures Be able to identify all relevant available public and private resources and services.

Be conversant in all Federal and state nutrition regulations and local and state health requirements. Be familiar with all relevant safety regulations, food specifications, food preparation, USDA Wellness regulations, School Wellness programs. Be able to build relational trust through empathy, commitment, compassion, patience, and positivity.

Be able to recruit, train, and motivate employees. The ability to use effective oral, written, and interpersonal communication. Be skillful in record-keeping.

Completion of GaDoe required O.N.E. (Orientation for Nutrition Employees) within the first 90 days of hire. Completion of GaDoe Manager Pathways, and Culinary Pathways within one year of hire.

Valid ServSafe Food Manager Certification issued by the National Restaurant Association or ability to obtain certification within the first 90 days of hire.

Valid driver's license and availabilty of private transportation, or the availability to get to off-site meetings. ESSENTIAL DUTIES: Communicates with key Team members and Management relative to purchases consistent with needs and specifications.

Ensures weekly purchases are correct and there are no errors in submission. Monitors food ordering by Site Managers to ensure compliance with food cost, ordering schedules, and established menus. Ensures that negotiated pricing of purchased goods is correct and that deliveries are received in a timely manner.

Reviews invoices to ensure products received are consistent and adhere to Bid specifications. Conducts administrative audits, budgetary and operational reviews, including inventory audits. Assists Inventory Control Coordinator with corrective action and makes recommendations for program improvements.

Works with the Culinary Coordinator with procurement of products aligned with program standardized recipes: Purchased, USDA, and DoD. Works with the Culinary Coordinator on the selection and ordering of all USDA foods including DoD produce, USDA 'Brown Box' and processed to ensure that selection aligns with cycle menus, nutrition, and budgetary guidelines.

Ensures that the distribution of USDA foods to school sites aligns optimally with forecasted quantities that is reflective of student participation. Communicates with the SNP Senior Accountant as needed. Provides reports to Managers, Coordinators and the Executive Director as needed.

Assists in the preparation of formal bids for food and supplies. Assists in the evaluation of Bid submissions. Maintains accurate database of product pricing information.

Develops sources of supply and obtains information from vendors concerning specifications, price, delivery, etc. Monitors vendor performance and prepares reports and other records pertaining to products. Ensures adherence with the USDA 'Buy American' requirement.

Works with the Registered Dietician and Culinary Coordinator on the best appropriate decision [substitution and/or variance] on product substitutions. Participates in professional organizations, continuing education, and conferences in school nutrition, vendor shows and related areas to gain knowledge beneficial to the continued progress of the SNP. Working with the District Dietician ensures that all substitutions of product align with the nutritional requirements of the SNP.

Compiles monthly reports. Performs other duties as assigned by the SNP Executive Director. TERMS OF EMPLOYMENT Incumbents will be considered "at will." Appropriate pay will be determined based on the Grade as determined by Human Resources and allowable experience.

The work calendar will be 200 days. NON-ESSENTIAL RESPONSIBILITIES A responsibility is considered to be "non-essential" (for the purposes of compliance with the Americans with Disabilities Act) if: it is shared between multiple incumbents in the job; or it could be performed by an employee in another job within the workgroup. Note the responsibility number from the list in the "Duties and Responsibilities" section for those responsibilities that could be considered "non-essential" based on this definition.

Certain limited aspects of General Duties and Responsibilities items referenced in Section 1 (b) and (d) might be considered "non-essential" in a specific situation. Any request for accommodation must be reviewed on an "individual case" basis. PHYSICAL AND SENSORY DEMANDS Most jobs in the District have physical and sensory demands that can be described by one of the two categories noted below.

For jobs that require more physical or sensory effort, please list the requirements in this section. The category applicable for this position is listed below. OFFICE Employees in this category are normally exposed to a typical environment.

The employee has some control over the length of time sitting, standing, or ambulating. There are occasions that require the lifting or pulling of equipment or supplies, as well as bending, stooping, or stretching. There is frequent use of computers, telephone, and other standard office equipment, which includes reading, listening, writing, or speaking.

There are few exceptional physical or sensory demands. EXCEPTIONAL PHYSICAL OR SENSORY DEMANDS (Check any that apply to this job and complete the required information.) [ X ] Heavy lifting of up to 50 pounds [ ] Frequent climbing up to __ feet, and/or working on building roofs. [ ] Exposure to heavy dust, dirt, chemical or paint fumes, or other airborne matter. [ X] Exposure to extreme heat, electric current, hazardous chemicals or other potential hazards. [ X ] Other: Generally the job requires sitting, walking and standing. The job is preformed under with some temperature extremes and some hazardous conditions. [ X ] Required to have a current reliable contact telephone number and reliable transportation. " />