"Assistant Purchasing, Receiving and Warehouse Coordinator"

The Culinary Services department at the Saint John's University invites applications for a full-time (0.95 FTE), benefit-eligible position of Assistant Purchasing, Receiving and Warehouse Coordinator.

Why Join Us?

The College of Saint Benedict and Saint John's University offer a competitive and comprehensive benefits package for full-time employees, including:

• Health, Dental, and Vision Insurance
• 18 Paid Holidays Annually
• Generous Vacation and Sick Leave
• Life and Long-Term Disability Insurance
• Tuition Remission for Eligible Dependents
• Employer Contributions to a Retirement Plan
• Employee Assistance Program with access to free or discounted counseling, legal guidance, financial coaching, and more

Join a committed team dedicated to safety, community, and service in a supportive and values-driven work environment.

To learn more about our benefits, visit mycsbsju.edu/jobs.

This position supports Culinary Services all purchasing, receiving, inventory, and warehouse operations across the SJU campus. Responsibilities include receiving and inspecting deliveries, maintaining accurate product inventory, organizing and rotating stock, ensuring compliance with health and safety standards, and delivering products to dining units. The role also provides backup purchasing support, maintains clean and safe storage environments, assists with maintenance coordination, and provides guidance to student employees. In absence of the Purchasing Manager, this position follows purchasing guidelines to support the success of culinary operations.

Institutional Inclusion Visioning Statement

The College of Saint Benedict (CSB) and Saint John's University (SJU) believe that an excellent liberal arts education requires an understanding and appreciation of cultural difference and that everyone deserves to feel safe and morally valued. To that end, we will challenge our own practices and systems. Our commitment to an inclusive environment will be incorporated into all decision-making processes. We dedicate ourselves to cultivating an equitable, inclusive community founded on respect for all persons.

CSB and SJU offer competitive salaries and a comprehensive benefits program. For further information regarding our institutions, visit CSBSJU.

The posted wage represents CSB and SJU's good faith estimate of likely compensation at the time of posting. Actual pay will be dependent upon several factors, including the candidate's experience, qualifications, and skills, and may fall outside of the range indicated.

Processes, Receiving & Inventory (70%)

• Receive, inspect, sign for, and store deliveries of food, supplies, equipment, and freight for SJU Culinary Services. Ensure orders are accurate, meet quality standards, and comply with weight/quantity requirements.
• Maintain, rotate, and organize product according to HAACP standards to ensure freshness and prevent spoilage.
• Maintain the organization, cleanliness, and safety of all warehouse spaces, coolers, freezers, loading docks, and dumpster areas.
• Assist with monthly physical inventory for all SJU Culinary locations, inputting data into menu management systems according to required timelines.
• Maintain accurate records for receiving, requisitions, inventory, and deliveries.
• Stock and replenish shelves, racks, and bins as needed for dining units.
• Deliver and pick up food, supplies, and equipment for dining operations and catered events across campuses.
• Assist with perpetual inventory and other inventory-related tasks.

Purchasing & Financial Support (10%)

• Support the Purchasing Manager in maintaining inventory and purchasing products for SJU Culinary Services, which includes: The Schu, Brother Willie's Pub, Sexton Commons, Saint John's Preparatory School Snack bar, St. John's Monastery, and Catering.
• In the absence of the Purchasing Manager, assist with purchasing in alignment with financial goals, sustainability commitments, and purchasing agreements.
• Ensure compliance with purchasing and distribution contracts.
• Assist with coordinating vendor product rollouts or transitions.
• Support accurate retail pricing and communicate updates to appropriate managers.

Leadership & Departmental Support (10%)

• Act as Person in Charge (PIC) during manager absences to ensure operational continuity of the warehouse (opening/closing, staffing notifications, conflict resolution).
• Provide event support for large and special functions, including product prep, organization, and on-site assistance.
• Represent Culinary Services professionally in all customer, vendor, and interdepartmental interactions.
• Attend meetings as assigned to support departmental coordination.
• Perform other duties and assist in other culinary areas as assigned, including BOH, FOH and catering.

Personnel Support (10%)

• Train, mentor, supervise, and support student employees assisting with receiving, stocking, and deliveries.
• Support annual performance feedback for student employees in collaboration with the Purchasing Manager.

Minimum Qualifications:

• High school diploma or equivalent.
• Valid MN driver's license meeting institutional driving requirements; excellent driving record.
• ServSafe Certification or equivalent preferred; required within 6 months of hire.
• Six or more months of experience in purchasing, receiving, or warehouse operations in a high-volume environment (food service preferred).
• Ability to follow safety, sanitation, and HAACP procedures.
• Strong attention to detail, organization, and communication skills.
• Ability to plan, problem-solve, multitask, and meet deadlines.
• Ability to read, understand, and generate reports.
• Computer proficiency in inventory systems, data entry, and general office software.
• Ability to manage stress and adapt to fluctuating schedules (inventory cycles, special events).
• Ability to operate warehouse equipment: pallet jacks, hand trucks, flatbeds, basic custodial tools.

Physical Requirements:

• Ability to perform physical tasks for extended periods, including lifting, pushing, pulling, stooping, and reaching, squatting, standing, etc. as required.
• Ability to work safely around hazardous chemicals
• Tolerance for temperature and humidity fluctuations, including coolers, freezers, and outdoor conditions.
• Ability to lift up to 50 lbs independently and up to 100 lbs with team lift.

Travel Requirements:

• Occasional travel between the campuses of the College of Saint Benedict and Saint John's University.
• Occasional off campus deliveries and pick-ups.