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Location

Carlisle, PA | United States

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Job description

Job Summary/Basic Function:

Responsible for sourcing and buying food for the dining hall, retail operations, and catering; and administration and maintenance of food related technology platforms. Works with department leaders, specifically the executive chef and director of dining services, to plan menus and develop purchasing and inventory strategies. Provides expertise to help ensure menu development and purchasing practices fit within budgetary constraints.

Essential Functions:

• Responsible for dining services' food management technology platforms to include menu management, nutrition information, digital menus and signs, and labeling systems. Ensures proper execution of purchasing, reporting, and data management; grants access to technology as appropriate to staff positions and trains users how to use systems properly; monitors use of systems. Monitors and enforces data-entry policies. Maintains system and data. Serves as liaison to technology providers and campus ITS .
• Through personal effort or delegation to appropriate employees, ensures placement of routine orders and corrects product shortages through other means, e.g. arrange for special pick-up, drop-off, or add-on orders. As necessary, aggregates department orders and prepares appropriate purchase orders, reviews those orders, then submits orders to vendors to meet production needs and just-in-time ( JIT ) receiving. Directs vendors to report all qualifying purchases to reward programs in which Dickinson is enrolled. Supervises store room operations team and provides overall guidance.
• Collaborate with the Executive Chef and suppliers to obtain best quality products for best pricing. Assists the Executive Chef with creating service menus, forecasting quantities of product needed, entering validated recipes, entering vendor items or ingredients, provides data summaries and analysis of costing with advice for improvements. Ensures relevant reports are available to employees when needed; examples include recipes for cooks, pull lists for receivers, and annual usage for administration. May need to create external reporting methods to meet department data analysis needs through personal effort or with ITS assistance. Coordinates with the Executive Chef to ensure items are forecast early enough to capture special order needs in time to order and receive prior to need.
• Monitor and enforce HACCP guidelines, health department regulations, OSHA regulations, and safety policies. Understands and communicates information about food allergens and the relationships to food ingredients used throughout the organization and maintains effective storage plans that mitigate cross-contact and cross-contamination.
• Collaborate with all managers to ensure the continuity of all dining-services related activities and policies while being able to set both individual and departmental objectives that help the department accomplish its mission with little direction.
• Ensure inventories are maintained at minimum levels needed to ensure excellent service with minimum waste. Reconcile physical inventories to recorded inventories at least monthly on the last day of the month.

Platforms used in addition to typical office software: Galley Solutions, CBORD GET , and Nutrislice

Special Instructions to Applicants:

Please provide a customized cover letter and updated resume that highlights relevant work experience and education. The position is not an IT department or IT technical position but does work extensively it various IT platforms. Platform-specific training will be provided to the successful candidate who possesses the general skills and experience described for the position.

Department: Dining Services

Preferred Qualifications:

Required:

Vocational or technical certificate/degree in HRI or Business

Preferred:

Bachelor's Degree in HRI or Business

About Dickinson College

Known for its innovative curriculum, Dickinson is a highly selective, private liberal-arts college. One of the nation's oldest colleges, and named in honor of a signer of the U.S. Constitution, Dickinson became the first college chartered in the newly recognized United States in September 1783. Dickinson has just under 900 full and part-time employees - administrators, faculty and staff - and its 144-acre campus is populated by students from 43 U.S. states and territories and 40 foreign countries. More than half of students study abroad through the school's 50 programs in 24 countries on six continents. Dickinson is recognized as a leader among institutions committed to sustainability and green initiatives and is continually recognized by such groups as the Association for the Advancement of Sustainability in Higher Education, Sierra Club, Sustainable Endowments Institute, Princeton Review and Second Nature. Dickinson's stunning campus - featuring beautiful landscaping and buildings made of limestone - is located in the heart of the historic central Pennsylvania town of Carlisle, a key marker in Civil War activity. Founded in 1751, Carlisle, named a "most livable city" by Forbes, i ... s a cosmopolitan town of 20,000 people, nestled between mountains that have long been a destination for outdoor enthusiasts. The Appalachian Trail and several mountain lakes are within easy reach of the campus, as are Hershey Park and historic Gettysburg. The town is a transportation hub linked by highway, rail and air to prominent East Coast cities, with driving times that make these cities readily accessible: Harrisburg, 20 minutes; Gettysburg, 30 minutes; Baltimore, 90 minutes; Washington, D.C., two hours; Philadelphia, two hours; New York, three hours; Pittsburgh, four hours. Dickinson takes pride in its campus wellness and professional development programs, offering an array of opportunities to faculty and staff.

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