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Open nowPosted today

Manager, Purchasing and Receiving

Hebrew SeniorLife147 open roles

Where
Dedham, MA
Work mode
On site
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Your applicationOpen nowManager, Purchasing and ReceivingHebrew SeniorLife · Dedham, MA

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on Hebrew SeniorLife's own form.

The reply lands in your private mailbox

3×more interviews than doing it yourself with ChatGPT.

The clock on this job

Early applications get read.

9.4% of postings close within 7 days. Measured by our own scanner across the market. Hebrew SeniorLife postings stay open a median of 32 days.

Share of postings closed within
  1. 1.8%1 day
  2. 3.9%3 days
  3. 9.4%7 days
  4. 15.5%14 days
  5. 33.8%30 days
This job: posted today

Hebrew SeniorLife median: 32 days open

The posting

Job Description:

I. Position Summary:

Manage and oversee the operations of the receiving/storeroom receiving function which includes but is not limited to purchasing and receiving all food, beverage, and non-food products, deliveries, related to the daily operations of culinary services, validating accuracy of delivery in correlation with par orders, and catch weights. Assuring proper documentation for stock outs, credits for returned product and unacceptable quality. Maintain general storeroom, walk-in coolers, and freezer in the main kitchen in accordance with general standards. Rotates stock to ensure wholesome, quality food and beverages. Issues and delivers food, beverage, and non-food products to departments in accordance to the requisition policies and procedures. Manages all food and beverage related inventories.

II. Core Competencies:

· Conducts oneself in a professional and friendly manner. (greeting, smile, handshake, eye contact, voice, posture, grammar, grooming, and dress)

· Follows policies and directives

· Selects priorities and organizes work and time to meet them

· Participates in group problem solving sessions

· Discusses concerns and/or tasks with supervisor

· Provides information accurately and completely

· Keeps confidences of staff and patients

· Complies with NBOC attendance and punctuality policy

III. Position Responsibilities:

· Manages and mentors all receiving/storeroom staff including hiring, counseling, training staff on proper rotation and organization of all stock, and performance management.

· Responsible for daily operations of the storeroom, coolers, and freezer in the main kitchen.

· Place daily orders of food and non-food merchandise with approved suppliers while meeting monthly budgeted check book values.

· Manage the receiving process including validation of product weight, quality, quantity ordered, invoice conflicts, substitutions, and ensuring the placement of all food and beverage items are properly stored in the assigned storeroom location, dated (if it does not have an expiration date) ensuring product is properly rotated using the FIFO method.

· Manages monthly cost sheets and reports weekly tracking of purchases to food and beverage budget.

· Receive timely signatures of non-food purchase orders to assure approvals and timely data input of cost for the month and posted in the month.

· Routinely investigate the opportunity to purchase lower priced items while maintaining quality.

· Meet with vendors as needed to review new products.

· Work with Executive Chef and Sous Chefs to order groceries, meats, poultry, seafood, dairy, and produce in a timely and cost effective manner.

· Keep the Executive Chef and Sous Chefs updated with industry/vendor trends which could affect pricing, availability, or any pertinent issues in general.

· Works closely with outlet managers and healthcare supervisors to assure fulfillment of all cook/dining including coffee, tea, paper goods, soft drinks, and alcoholic beverages consistent with proper PAR levels and staff requisitions to support daily operations and special function.

· Establishment of par levels of commonly used food and beverage products.

· Works closely with Chief Utility Steward to understand par levels for ware washing chemicals, cleaning supplies, and steward related disposable products, to assist with receiving and ordering in the absence of the Chief Utility Steward.

· Ensures daily sanitation of main dry storeroom, coolers and freezer in main kitchen.

· Timely collection, coding, and processing submission of daily food and non-food supplier invoices.

· Coordinate with the Engineering team and outside venders to ensure all service orders are completed and invoices are paid in a timely manner. Manage the work order spreadsheet to ensure repairs are being completed in a timely manner and track capital purchases and ensure are delivered.

· Conducts monthly inventory as directed. Ensure that all food and beverage and general merchandise is updated and listed in master inventory sheets.

· Inventory price updating on a weekly basis.

· Comply with HACCP (Hazard Analysis Critical Control Points) for quick storage of all proteins including Fresh Seafood, Meats, and Poultry.

· Daily costing of issued requisitions.

· Food cost break down for all outlets and healthcare based on daily requisitions.

· Weekly summation of food cost by revenue center.

· Responsible for the product procurement for all food items on the menus for residents and personnel according to the work production sheets.

· Attends daily production meetings for review of days' work and upcoming events.

· Attends in-service training sessions together with co-workers to keep abreast with current knowledge in the field of nutrition and dietary related personnel, as well as general in-services.

· Cooperates and coordinates work activities with co-workers to ensure a smoothly run department.

· Manage the IL and AL daily package deliveries.

· Performs assigned job related duties or special projects assigned by the Executive Chef.

V. Qualifications:

· High School graduate or equivalent required.

· Have a working knowledge of inventory management concepts and automated inventory management systems.

· Two years of supervisory experience or 6 years of non-supervisory experience at an equivalent responsibility level.

· Must be ServSafe certified or willing to become ServSafe certified.

· Must have a good knowledge of food, beverage, and food production procedures

· Must have basic Excel and Word skills to update inventory spreadsheets, calculate requisitions track deliveries.

· Able to adapt to changing priorities.

· Possess superb organization skills.

· Possess strong customer service skills.

VI. Physical Requirements (ADA Requirements)

· Stands for long periods of time.

· Walks short distances.

· Frequent bending involved.

· Exposure to extreme cold/heat.

· Stoops for, reaches for, pulls, pushes, and lifts food and equipment with a minimum of 50 (fifty) pounds. Must be able to withstand changes in temperature when going in and out of the walk-in refrigerator. Must pass food handlers' physical examination.

NOTE: Newbridge on the Charles operates 7 days a week 365 days a year. This position requires flexibility in regards to scheduling including the potential of working weekend shifts.

Remote Type:

On-site

Salary Range:

$60,528.00 - $108,950.00

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