Assistant Director, Purchasing, University Culinary Services

Kent Campus - Kent Staff/Unclassified Closing on: Nov 23 2026 985892 University Culinary Services [100434] Job Title: Assistant Director, Purchasing, University Culinary Services Physical Location: Kent Campus - Kent, OH Salary: $59,961 - $70,014 Basic Function: Manage business continuity of purchases and recommendations for key aspects of Culinary Services including vendor relationships, business processes, purchasing, and environmental sustainability efforts. Reports to designated supervisor. Additional Basic Function – if applicable: Not Applicable. Examples of Duties: Duties/essential functions may include, but not be limited to, the following: Manage the selection and purchasing process for culinary operations, ensure quality and meet financial goals. Generate reports for review of product analysis, including cost history and future projections, and make recommendations of cost containment strategies. Maintain and control margins through vendor relationships. Assist in on-boarding new contracted and sole-source vendors; meet regularly to review vendor performance, cost changes, additional accounts, sales volume and overall communication between our food service operations and the vendor. Participate in the review and approval of new vendors, products, including packaged and branded products, RFPs and contracts. Initiate processes with Procurement. Create, maintain and enforce standard operating procedures for all purchasing aspects within the department; including compliance of vendor order guides, pricing and delivery excellence. Reconcile and allocate purchasing card purchases and initiate purchase orders for new initiatives such as uniforms, equipment, and new or remodeled operations and kitchens. Monitor cost of goods and report on purchasing activities and financial impacts from market fluctuations and other factors that affect commodity goods and pricing. Incorporate new products and vendors as necessary in collaboration with operation leaders. Benchmark pricing of goods and products, monitor market, and provide reports of business impact and recommendations for product changes to reduce fiscal loss. Establish and review yearly forecasted purchase order amounts for vendors. Manage the sustainable food systems efforts, including coordinating, leading, and participating in campus sustainability events and committees. Focus on building environmentally sustainable purchases. Plan, coordinate, and execute implementation of assigned projects. Identify and collaborate with key stakeholders to implement process efficiencies, track impact and savings. Collaborate with community vendor partners for opportunities to promote and feature local businesses within the campus culinary program. Supervise full-time unclassified employees, student employees and lead teams. May support divisional projects or initiatives. Perform related duties as required. Additional Examples of Duties – if applicable: Not Applicable. Minimum Qualifications: Bachelor’s degree in business, hospitality, or related field. A minimum of four years progressively responsible experience in food service management, procurement, inventory control, receiving and distribution operations, and/or business administration to include prior experience as a lead worker or supervisor. OR Eight years of comparable related professional experience in food service management, procurement inventory control, receiving and distribution operations and/or business administration to include prior experience as a lead worker or supervisor. License/Certification: Valid Ohio driver's license with safe driving record. Knowledge Of: Industrial safety practices Inventory control computer systems Receiving and distribution procedures Inventory control Sustainable food systems Kitchen terminology and food service operations Software and system processes (e.g., menu management software) Skill In: Written communication (e.g., to write instructions and specifications concerni…

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