Operations & Purchasing Manager (Washburne)

OPERATIONS & PURCHASING MANAGER

WASHBURN CULINARY INSTITUTE

KENNEDY-KING COLLEGE

Administers the planning, organization, safety and sanitation of Washburne Culinary Institute’s facilities, including the teaching kitchens, classrooms, storerooms, and restaurants and performs related duties as required. Orders all products within assigned quality and price specification and receives, stores and issues same in relation to the budget.

DUTIES & RESPONSIBILITIES:

• Develops and implements policies and procedures related to the proper, safe use and maintenance of the facilities.
• Supervises staff responsible for assisting in monitoring the safety and sanitation of the facilities and coordinating the distribution of equipment and supplies. Identifies and recommends staffing needs, provides necessary training and evaluates performance of subordinate staff.
• Monitors safety and injury procedures and maintains an inventory of safety supplies including first aid kit.
• Performs daily facility inspections to assure that equipment is secured and in good working order.
• Maintains storerooms, teaching kitchen, and restaurants in organized, clean and orderly fashion.
• Develops systems that ensure that proper sanitation procedures are followed and reports and corrects infractions on a daily basis.
• Monitors refrigerators and walk in temperatures with a daily record.
• Acts as a liaison with vendors, supply organizations, other technical services, transportation providers and others including but not limited to Exhaust Hood Maintenance, Fire Extinguishers Maintenance, Moving Services, and Pest Control.
• Monitors storeroom usage, equipment and tools in relation to product performance and determines changes in purchasing practices as appropriate.
• Resolves staff complaints regarding product performance and quality.
• Prepares a variety of financial reports to management including weekly inventory figures.
• Manages invoices and presents to the business office for payment in a timely manner and prepares reports as necessary.
• Inputs requisitions into system for daily food cost and prepares purchase orders and inspects supplies and materials to ensure compliance with purchase order.
• Balances storeroom sales, inventory, purchases, and accounts payable on a daily basis.
• Supervises and participates in clerical and manual work in the delivering, receiving, counting, inspecting, storing, issuing and allocation of equipment, supplies, and materials.
• Takes physical inventories and maintains stock records on computerized inventory control system and conducts periodic, special, or perpetual inventory of stock. Determines items to be stocked, maintains stocking levels and reorder points, and processes returns of defective or incorrect merchandise to vendors.
• Reports missing, damaged and worn out items to Provost.
• Initiates and regulates cataloging, identification, procurement, maintenance or disposal of all materials and equipment.
• Computes material requirements and estimates for budget.
• Codes and catalogs incoming materials, supplies and equipment.
• Maintains vendor product information and lead time schedules and contacts vendors to discuss new products or to resolve claims.
• Prepares and maintains a variety of records, reports, and files.
• Required to adhere to CCC Customer Service Excellence standards.
• Performs related duties as assigned.

QUALIFICATIONS:

• Associates Degree preferred; 5 years experience required.
• Considerable knowledge of inventory control and requisition systems.
• Considerable knowledge of purchasing principles and practices including analysis of profit and loss performance.
• Considerable knowledge of inventory management and ordering procedures.
• Considerable knowledge of equipment, supplies, materials, and tools used in teaching culinary arts.
• Working knowledge of business math.
• Ability to establish and maintain excellent working relationships with vendors, students and staff.
• Excellent verbal and written communication skills.
• Working ability to determine priorities, plan, delegate, and supervise others.
• Considerable skill in operating a computer terminal and printer.
• Ability to maintain records on paper and access information in a computerized system.
• Physical ability to lift and move up to 50 lbs.
• Skill in organizing resources and establishing priorities.
• Holds state and city sanitation certificates

Salary Range: $70,251-$75,000
Offered salary will be determined by the applicant's education, knowledge, skills and abilities, as well as other factors such as internal equity.
Benefits information is found at https://www.ccc.edu/departments/Benefits/
Chicago residency is required for all full-time employees within six months of hire.
We are an equal opportunity and affirmative action employer.
Thank you for your interest in City Colleges of Chicago!