Warehouse Purchasing Supervisor

About the role

The Warehouse Purchasing Supervisor is responsible for overseeing the purchasing, inventory, storage, invoicing/requisitions/documentation, and receiving of goods within Food Services at Stanford Health Care. This position supervises 5-7 staff members and involves working with computers and phones for the majority of each day.

Responsibilities

• Ensures high standards of quality and sanitation by utilizing established tools and quality monitors.
• Ensures compliance with laws, regulations, and standards regarding food service activities and sanitation and safety standards.
• Maintains safety standards that conform with Federal and State regulations.
• Participates with management in planning and preparing menus; checks daily menus for possible changes to recipes; makes recipe changes and informs staff; informs staff of new recipe adjustments.
• Updates and evaluates recipes; ensures that the staff serves food at proper temperatures; observes food to be sure it is visually appealing and served in adequate portions.
• Plans and directs the preparation of new food items or new service activities for increased customer satisfaction.
• Obtains feedback from customers concerning the quality of the food served and the service provided.
• Maintains the general operation and efficiency of the commercial kitchen equipment.
• Accommodates special diet needs of customers who have specific religious or medical needs.
• Recommends to management improved methods of food preparation, service, and personnel practices.
• Notifies management of any food shortages, menu changes, equipment breakdowns; takes corrective action as needed to determine appropriate utilization, storage or disposal of food items.
• Prepares and maintains unit for daily operations including merchandising, setting up cash drawers, point of sales terminals, reconciling cash, pricing items, monitor and re-stock supplies.
• Supervises and participates in a variety of activities of a food service unit to include food preparation, distribution, service, and record maintenance in an acute care setting.
• Maintain and submit accurate information for payroll reporting (timecards, tardiness, and absenteeism).
• Maintain accurate reports of daily and monthly financial and production records.
• Plans, assigns, and reviews work of assigned staff; adjusts work assignments and schedules to maintain adequate staffing levels and respond to fluctuating workloads; evaluates employee performance and prepares performance appraisals; assesses training needs of staff and arranges for or provides appropriate instruction; provides initial orientation to new employees; reviews applicant's credentials, participates in the interview process, and hires or effectively recommends hiring of staff; resolves personnel problems, complaints, and formal grievances at the first level; disciplines and rewards employees; counsels employees in work-related activities, personal growth, and career development.
• Demonstrates proper operation and maintenance of kitchen equipment, cash handling methods, food handling and storage, workplace safety, infection prevention, and sanitary procedures.
• Determines food items to order based upon the food on hand; obtains cost quotes or bids from vendors or food suppliers; initiates requisition purchase orders for produce, baked goods, meat, dairy products, cooking and serving equipment and supplies from procurement; ensures procedures are followed by the staff for receiving, storing, and issuing food and supplies; inventories food supplies needed before each order by counting food items, recording totals, and reporting findings to superior; recommends purchases of commercial kitchen equipment to superior.
• Contributes to cost containment by managing time and supplies so that commitment to cost containment through management of labor, supplies, and waste reduction efforts are completed as scheduled and resources are not wasted.
• Evaluates the needs of the unit in terms of staff, supplies, and equipment; provides information to management concerning long-range planning, goal setting, and policy and procedure development; contributes new ideas and creative ways of preparing and distributing foods; assists staff by performing some of the food service activities such as preparing, serving, and distributing food.

Qualifications

• High School Diploma or GED equivalent.
• Five (5) years of progressively responsible and directly related work experience.

Skills

• Time management.
• Attention to detail.
• Problem-solving.
• Communication.
• Organization.
• Computer skills/experience.

Benefits

Base Pay Scale: Generally starting at $37.82 - $49.15 per hour. The salary of the finalist selected for this role will be set based on a variety of factors, including but not limited to, internal equity, experience, education, specialty and training.

Pay

Base Pay Scale: Generally starting at $37.82 - $49.15 per hour.

Schedule

Scheduled workdays/hours (Subject to change depending on operational needs): Sun: Start time of 6am Mon: Start time of 4am Tues-Thurs: Start time of 7am