Oak Hill Country Club
  • Culinary
  • Rochester, NY, USA
  • Salary
  • Full Time

On shift meals, employee golf, free uniforms, and paid time off, benefits (ft), and much more

Related Titles: Director of Food and Beverage Purchasing; Purchasing Agent; Procurement Director; Purchaser; Purchasing Manager; Buyer

Reports to: Executive Chef

Supervises: Line Staff


Education and/or Experience

  • Undergraduate degree in business, hospitality management, or related field desirable.
  • A minimum of five years of experience in the food service business.
  • Exposure to or experience in quantity food purchasing, food service and other equipment, furnishings, supplies or services through competitive bidding.

Job Knowledge, Core Competencies and Expectations

  • Strong analytical, negotiating and product management skills required.
  • Ability to purchase all of the club's required products and services in the correct quality, at the right price, and in the best quantity while considering timing and supplier alternatives.
  • Working knowledge of sources of supplies, pricing trends and grades or quality of materials and products.
  • Knowledge of and ability to perform required role in emergency situations.

Job Summary (Essential Functions)

Responsible for the procurement of all kitchen related products, equipment, supplies, capital equipment, and other purchases in the club's centralized procurement program. Assist in the development of purchase specifications. Select vendors, establish bidding and ordering procedures and help develop effective source document flow through the club. Supervise Purchasing Agents.

Job Tasks/Duties

  • Maintains the purchase order system; issues purchase orders for needed products, materials and services; monitors purchase orders to assure that deliveries are correct.
  • Coordinates the procurement and distribution of food items with production operations.
  • Obtains the best value at the lowest price consistent with established quality standards and delivery schedules.
  • Maintains files of vendors' stock lists, catalogs, price sheets and discounts.
  • Forecasts market conditions, availability of materials, and economic conditions.
  • Keeps informed about current laws, rules and regulations affecting procurement.
  • Handles communications concerning over-shipments, shortages, price changes and related matters.
  • Determines the cost of deliveries and the best methods of transportation.
  • Develops specifications for products, materials, and services in cooperation with personnel responsible for production and service.
  • Authorizes the rejection of materials that fail to meet specifications.
  • Maintains a file of current specifications.
  • Determines necessary stock (par) levels to provide adequate food and supplies and to minimize investments.
  • Inspects storage areas.
  • Monitors records of inventory, materials ordered, and potential demands for food, beverages and supplies.
  • Monitors maintenance and repair of storage facilities.
  • Develops lists of potential bidders.
  • Selects vendors with approval of Executive Chef.
  • Negotiates reasonable terms with vendors.
  • Acts as liaison between vendors and club departments.
  • Evaluates vendors' products, services, dependability, and costs.
  • Creates goodwill for the club through effective trade relations.
  • Solves problems with vendors; expedites deliveries as necessary.
  • Works with vendors to identify new products, materials and processes.
  • Oversees the distribution of bids and receipt of quotations.
  • Investigates vendors' facilities.
  • Reviews and closes open purchase orders.
  • Plans professional development and training opportunities for staff.
  • Monitors flow of materials through the club from selection to production to service.
  • Participates in "make-or-buy" decisions with production and service staff.
  • Develops a budget for operation within the scope of responsibility; takes corrective actions as necessary to help assure that budget goals are attained.
  • Reviews financial statements to monitor expenditures in operational areas.
  • Supervises the inventory process.
  • Cooperates closely with various department heads relative to special function requirements, dealing with special menus, lines, etc.
  • Assists maintaining payroll records for department.
  • Attends departmental and club meetings.
  • Conducts daily meeting with Chefs / Banquet Chef to ensure proper items are ordered for upcoming events.
  • Completes other appropriate assignments made by the Executive Chef.

Licenses and Special Requirements

  • Food safety certification

Physical Demands and Work Environment

  • Must be able to reach, bend, stoop, stand, and lift up to 50 pounds.
  • Must be able to sit / stand for prolonged periods of time.
  • Moderate noise level in the work environment.
  • Must be able to handle hot and cold interior and outdoor conditions.

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