Catering & Procurement Manager

Our Mission

“Preparing Our Community to Meet Life’s challenges.”

We help everyone who comes to our door with resources for both immediate needs and long-term goals.

Our network of programs, services, and experiences strengthen individuals, families, and communities and provides opportunities for growth and economic stability.

Come join our team!

When you become an employee at the Community Renewal Team (CRT), you will join a host of others with an average tenure of nine years of service. Some of our employees have celebrated more than twenty + years of service. You’ll participate in fun activities, themed- employee appreciation events, organization sponsored golf tournaments, etc. We celebrate the accomplishments of employees using our Wall of Excellence highlighting employees of the month. Opportunities to grow within the organization are plentiful. Most of our employees started in entry level positions and have been promoted throughout their career.

BENEFITS

401K with a matching employer contribution, medical, dental, vision, HSA Spending

Accounts, Life Insurance, Short-Term Disability (STD)/Long- Term Disability (LTD),

and an Employee Assistance Program. Eligible employees are also able to participate in

agency sponsored educational opportunities. Eligible employees receive ten paid vacation days, six sick

paid days annually, and two personal days paid annually.

GENERAL DESCRIPTION OF DUTIES

The Catering & Procurement Manager oversees the catering and procurement activities for the entire department including all programs and 3rd party vendor contracts for equipment maintenance & repair.

SPECIFIC DUTIES AND RESPONSIBILITIES

ESSENTIAL JOB FUNCTIONS

The list of essential functions, as outlined herein, is intended to be representative of the tasks performed within this classification. It is not necessarily descriptive of any one position in the class. The omission of an essential function does not preclude management from assigning duties not listed herein if such functions are a logical assignment to the position.

· Responsible for the purchasing and procurement of all food, paper and related goods to supply each program with the highest quality and most cost effective management of the CRT food production facility and receiving staff including performance evaluation and disciplinary actions.

· Responsible for the execution and oversight of all catering events, drop-offs, and the lobby kiosk.

· Produces high quality menus, monitors food cost, sets-up catering procedures and ensures client satisfaction with every catering event.

· Stocks and services the lobby cart at 555 Windsor Street five days per week including daily inventory maintenance, client satisfaction and cost controls

· Oversee requisitioning of food items for daily food production.

· Develop and implement strategies for purchasing area aligned with the company’s food and beverage objectives.

· Ensure that the catering venture delivers the company experience by reviewing operations from the customer’s perspective as well as from a business perspective.

· Keep current on pulse of the catering guests, constantly seeking opportunities to follow up on their experience.

· Provide employees with the tools and environment they need to deliver the company experience.

· Develop and implement strategies and practices that support employee engagement.

· Support the ENP by maintaining supplies for food and beverage service.

· Maintain par levels of stock; complete requisition for additional supplies as appropriate.

· Maintain and research pricing for all purchased goods.

· Maintain all records needed for accounting.

· Maintain all specifications and update them in conjunction with the chef on a constant basis.

· Insure that all goods required to run the kitchen & food production are available when necessary.

· Schedule employees based upon forecasted volumes.

· Manage the operation of the purchasing department; train employees on proper goods receiving and storage methods.

· Utilization of new food product and product overruns in relation to maintaining food costs.

· Direct inventory pulls.

· Monitor the incoming and outgoing of all food items.

· Confirm and approve receiving staff payroll on a bi-weekly basis.

· File accident reports, as needed, for any food production staff injured while on the job.

· Makes necessary change in assignments in the event of staff absenteeism

· Participates in daily cooks meeting for food production assignments

· Conducts food sanitation and safety orientation for new nutrition department staff.

· Performs routine assignments including but not limited to purchase orders and check request documentation, bid packets and summaries, daily food production and delivery records, and catering orders

· Coordinate catering functions with outside organizations and inside agency departments.

• Oversees the ordering of raw foods and paper supplies for food production facility—which focuses on high quality and cost savings.
• Assist in preparing seasonal menus for all programs.
• Review HACCP procedures with food service staff to ensure they are being met.
• Responsible for oversight of all kitchen equipment – preventive maintenance, cleanliness, repairs, etc.

• Organizes a system for raw food purchases, equipment, storage, and cost control. (Online Ordering). Prepares yearly bids for groceries, bread, dairy, produce, and paper products.

· RFHs/RFPAs submittal and tracking

· Meets with vendors to ensure products are available for purchase. Works with vendors on kitchen repairs.

· Monitors vendor shortages early to make sure items are in house in timely manner.

· Codes and approves all invoices to be sent to accounts payable and tracks in a weekly spend down.

· Prepares monthly reports to Director.

ADDITIONAL JOB FUNCTIONS

· Act as Production Manager in his/her absence.

· Conduct weekly inventory inspection.

· Performs preventive maintenance checks on all equipment

· Performs monthly food safety audits.

· Performs all other duties as assigned

MINIMUM TRAINING AND EXPERIENCE

Education: Culinary training in a vocational school and/or an Associate degree in culinary arts, education may be substituted with experience on a year by year basis.

Minimum Years of Experience: Five years of employment in the preparation of food in a large-scale food production facility and two years of supervisory experience in an institutional setting. Must have at least two years’ experience in menu planning and catering events.

Active Certification in good Standing in: Must have a valid Serv Safe Managers certificate (QFO). Registered Dietitian preferred.

Demonstrate skills: Managing multiple priorities, demonstrate professional communication skills and a passion for high level customer service. Oral and written communication skills; organizational skills, possess the ability to manage time in a fast-paced environment and accomplish job responsibilities under minimum supervision. Proficient in Microsoft Word and Excel basic computer skills and software systems

Knowledge: Must have knowledge in food production, food services, supervising staff, cooking high end quality meals, food safety audits, HACCP procedures, and federal health code standards

Bilingual: Preferred

Driving Required: Yes Agency Vehicle: Yes Employee’s Own Vehicle: No

Active Driver License in good standing required upon hire and throughout employment

ADA COMPLIANCE

Physical Ability: Tasks involve the regular and, at times, sustained performance of moderately physically demanding work, typically involving some combination of climbing and balancing, stooping, kneeling, crouching, and crawling, and that may involve the lifting, carrying, pushing, and/or pulling of moderately heavy objects and materials (20-50 pounds).

Sensory Requirements: Most tasks require visual and taste perception and discrimination. All tasks require oral communications ability.

Environmental Factors: Tasks are regularly performed with potential exposure to adverse environmental conditions, such as strong odors, fumes, dusts, wetness, humidity, machinery, and toxic/poisonous agents.