Manager-Culinary Excellence and Procurement

Job Details

Job Location

MCFI Main Campus - Milwaukee, WI

Position Type

Full Time

Travel Percentage

Up to 50%

Job Shift

Day

Job Category

Management

Description

Job Purpose: The Culinary Excellence and Procurement Manager is responsible for the food procurement and production planning process for Centers for Independence food service operations. This leader will ensure that our organization is focused on procuring and producing the highest quality meals for our community. Working in collaboration with the Director, this role will facilitate supply chain partnerships to provide high quality, local and/or regional products for meals served to students in the National School Lunch Program. In addition, the Culinary Excellence and Procurement Manager will work with our Dietitians to help design new menu items and serve as the Culinary Excellence subject matter expert to contribute to advancing the total health of our community.

Essential Job Functions:

(Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.)

• Creates and manages vendor application process with Director including identifying local and regional sources for fresh foods, determining required specifications and credentials, arranging meetings with prospective vendors.

• Identifies and collaborates with supply chain players in procurement processes.

• Facilitates RFP/bid and/or procurement processes in compliance with USDA nutrition and procurement standards, including researching pricing and costs and leading testing and evaluation before final procurement.

• Assists with menu planning, recipe development, staff training for preparation, and student taste-testing in support of showcasing local products.

• Facilitates purchase and works collaboratively with team to ensure compliance with specifications, product quality, and conformity to process.

• Works collaboratively with the Food and Nutrition Services Leadership team to ensure a cohesive production process and a focus on total health.

• Leads food safety compliance program and training of cooks and culinary staff, inspiring excellent customer service and developing teams

• Coordinates meal counts and completion of production tools.

• Actively participates in the marketing process and represents the mission and vision of our program in a positive nature.

• Aligns the direction, products services, and performance of a business line with the rest of the organization.

• Performs special assignments and or projects as assigned.

Qualifications

Required Education, Experience, Certifications, Licensure and Credentials: (Where appropriate, education and/or experience may be substituted)

Minimum Required Education: Bachelor’s or Associate Degree in food service management, dietetics, or related field. Commensurate experience may be utilized to meet this credentialing criteria.

Minimum Required Experience: Minimum of 3 to 5 years of progressive culinary/kitchen management experience, depending upon formal degree and training.

Required License/Certification/Registration : ServSafe certification within 90 days of hire.

Travel outside of office : 30% travel in the communities we serve

Required Valid Driver’s License: Valid Wisconsin driver’s license

Required Auto Insurance: vehicle liability insurance in accordance with Agency policy

Knowledge – Skills – Abilities:

• Proven leadership skills in food procurement, preferable for a school setting

• Knowledge of Health Department Regulations and applicable governmental regulations and requirements governing school food service operations.

• Experience of working with a variety of distribution pathways

• Excellent interpersonal skills and ability to manage highly stressful conditions.

• Excellent organizational skills, ability to initiate tasks and complete them in a timely manner.

• Knowledge of menu design, food preparation, and related kitchen arts and practices.

• Skill in using computer systems to manage bid responses and financial performance.

• Strong communication, collaboration, and networking skills to initiate and sustain quality relationships with individuals and organizations, including negotiation skills.

• Effective problem-solving skills, including ability to present creative and innovative solutions.

• Confident in working with individuals of diverse backgrounds, experience, and abilities and ability to build and maintain relationships

• Skill in educating and inspiring others, especially around customer service, culinary techniques, and production

• Focuses on results and desired outcomes and how to best achieve them.

• Access to a reliable personal vehicle

Physical Requirements, Visual Acuity, and Work Conditions:

Physical Requirements: Stand and/or walk for up to 8 hours per day. Twisting, turning, reaching, squatting, bending, and pushing and pulling throughout day. Lift up to 25 pounds by self and 50 pounds with another person. Ability to operate office equipment such as computer, copy machines, cell phone, etc.

Visual Acuity : The worker is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal.

Working Conditions : Must be able to withstand noise levels typical to food service and production environments.The worker is subject to both indoor and outdoor environmental conditions: Activities could occur outside when loading, unloading, or making deliveries.Exposure to temperature variations (heat/cold). Exposure to bright lights.