Purchasing Coordinator

About the role

The Cypress of Charlotte is recruiting for a hospitality-focused Purchasing Coordinator to join their team. This position is responsible for managing and controlling all kitchen inventory, working with the Executive Chef and Food & Beverage Director, and assisting in the supervision of all kitchen employees.

Responsibilities

• Budget and inventory cost control - manages kitchen budget and weekly spend down reporting, approves and enters purchase orders, works with finance to reconcile accounts.
• Maintains kitchen inventory levels, conducts monthly inventory audits, implements and enforces FIFO inventory practices, tracks waste and optimizes stock rotation to reduce loss and improve efficiency.
• Evaluates and selects supplies based on quality, service, and pricing, maintains supplier price lists and performance records, oversees receiving, storage of all products, etc.
• Operational coordination and management - collaborates to align purchasing with operational needs, serves as opening manager until the Executive Chef arrives, implements and manages requisition system to streamline internal ordering processes, assists kitchen staff with all aspects of daily assignments, such as food orders, prepping, cooking, expediting orders, etc.

Requirements

• Proven management/supervisory experience in purchasing or operations within hospitality or food service.
• Strong knowledge of food products, culinary operations, and kitchen workflows.
• Two to three years cooking experience in a hotel, restaurant, or club with fine dining preferred.
• Culinary education and supervisor background desirable.
• SERVSafe Certification required.
• Ability to perform simple arithmetic and understand measurements and conversions.
• Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
• Knowledge of kitchen equipment operations and maintenance.
• Some knowledge of nutrition and diet.

Qualifications

• Proven management/supervisory experience in purchasing or operations within hospitality or food service.
• Strong knowledge of food products, culinary operations, and kitchen workflows.
• Two to three years cooking experience in a hotel, restaurant, or club with fine dining preferred.
• Culinary education and supervisor background desirable.
• SERVSafe Certification required.
• Ability to perform simple arithmetic and understand measurements and conversions.
• Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
• Knowledge of kitchen equipment operations and maintenance.
• Some knowledge of nutrition and diet.

Skills

• Proven management/supervisory experience in purchasing or operations within hospitality or food service.
• Strong knowledge of food products, culinary operations, and kitchen workflows.
• Two to three years cooking experience in a hotel, restaurant, or club with fine dining preferred.
• Culinary education and supervisor background desirable.
• SERVSafe Certification required.
• Ability to perform simple arithmetic and understand measurements and conversions.
• Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
• Knowledge of kitchen equipment operations and maintenance.
• Some knowledge of nutrition and diet.

Benefits

• Medical, dental, and vision insurance.
• Life insurance.
• AD&D insurance.
• Long-term disability insurance.
• 401(k) with company match.
• Generous PTO and paid holidays.
• Employee assistance program.
• On the Bus Line with discounted bus tickets.
• Employee discount program.
• Employee appreciation bonuses.
• Free employee meals and parking.
• Optional Daily Pay – Work today, get paid today.

Pay

$60,000 - $70,000 per year

Schedule

Monday through Friday from 7:00 a.m. until 4:00 p.m. with all other days from 8:00 a.m. until 5:00 p.m. and may also include holidays and weekends.