Purchasing Manager

Culinary Services at the College of Saint Benedict invites applications for a full-time (1.0 FTE), benefit eligible position of Purchasing Manager.

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 csbsju.edu/jobs.

This position manages product and equipment purchases for the Culinary Services Department, ensuring compliance with college purchasing guidelines. Responsibilities include purchasing, supplier management, inventory, cost control, and compliance. The Purchasing Manager collaborates with department and campus partners to ensure the availability of products and supplies for smooth 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 (click the benefits tab above the position summary section to view more information). 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.

Purchasing and Supplier Management

• Develop and manage relationships with food, beverage, and supply vendors.
• Source and purchase food products, equipment, and other supplies.
• Negotiate contracts and pricing agreements to obtain the best value for the college.
• Ensure all purchases meet the quality standards of the culinary services department.
• Assist in selection and/or conclusion of vendor contracts and agreements
• Communicate with vendors to identify new products

Inventory Management

• Oversee the inventory of food, beverages, and dining supplies.
• Maintain inventory that accurately reflects the food production schedule.
• Monitor stock levels and ensure timely reordering of items.
• Conduct regular inventory audits to track usage and minimize waste.
• Ensure proper storage and handling of perishable items to prevent spoilage.

Budgeting and Cost Control

• Work closely with campus partners to develop and negotiate contracts and rebates.
• Monitor expenditures and implement cost-saving measures.
• Ensure compliance with allocated budgets and recommend adjustments when necessary.
• Prepare reports on inventory levels, supplier performance, and procurement trends.
• Use data to identify cost-saving opportunities and enhance efficiency.
• Coordinate with Menu Manager to ensure menu management system reflects current pricing.
• Promote and support sustainable purchasing practices, including sourcing locally and reducing waste.

Compliance, Safety and Sanitation

• Ensure that all purchases comply with food safety regulations and standards (e.g., USDA, FDA).
• Work with the culinary team to implement food safety practices in storage and handling including proper rotation and items put away in accordance with HAACP standards
• Keep updated on relevant laws, regulations, and trends in food safety and sustainable sourcing.
• Oversees that overall kitchen storage space meets the health code and safety standards, as well as oversee the daily appearance and upkeep of the receiving areas, walk-in coolers and freezers, storage locations and dumpster areas.
• Coordinate (independently or in cooperation with the appropriate manager) all culinary equipment orders, repairs, deliveries, installs and maintenance with campus partners.
• Maintain accurate records regarding equipment inventory, repairs, and warranty information.

Collaboration and Team Management

• Work closely with the culinary and operations teams to ensure seamless communication and efficient operations.
• Supervise, mentor and train the Assistant Purchasing and Receiving Coordinator and employees receiving deliveries from vendors, assuring quality and accurate product orders have been received.
• Train approved drivers to safely operate lift equipment and catering vehicles.
• Coordinate product and item delivery to other culinary departments.
• Support the back and front of house with daily operations of the culinary department and provide additional support to Catering as needed.
• Other duties as assigned.

Minimum Qualifications:

• High school diploma required.
• Minimum two years of purchasing experience in a high-volume setting, preferably in food service or hospitality.
• Two or more years of supervisory experience preferred.
• Strong negotiation and supplier relationship management skills.
• Proven leadership abilities.
• Ability to represent Culinary Services professionally in all interactions with customers, clients, vendors, and staff.
• Excellent oral, written communication, and interpersonal skills.
• Ability to plan, organize, solve problems, meet deadlines, and multitask.
• Proficient in reading and analyzing financial reports.
• Proficient in Microsoft Office; experience with menu management software preferred.
• ServSafe Certification preferred; must obtain within six months of employment.
• Maintain valid driver's license; must meet college defensive driving requirements.
• Ability to work a flexible schedule, including nights, weekends, and holidays.

Physical Requirements:

• Ability to lift to 75lbs, with or without assistance.
• Ability to stand or walk for extended periods of time.
• Able to tolerate fluctuations in temperature and humidity.

Travel Requirements:

• Occasional travel between the campuses of the College of Saint Benedict and Saint John's University.