Nutrition Services Department
Inventory / Purchasing Specialist
I. Position Summary:
This person is responsible for the ordering of all food and non-food products required for the daily operation of the Nutrition Services Department. Works with the Production Supervisor to establish food and supply needs for patient services, cafeteria and special functions. This individual is responsible for controlling inventory levels. Responsible for overseeing proper placement of inventory.
II. Position Relationships:
A. Responsible to: Assistant Director, Department Director,
Production Supervisor, Supervisors & Chief Clinical Dietitian
B. Workers Supervised: None
C. Interrelationships: Routinely interfaces with hospital personnel,
vendors and vendor delivery personnel, co-workers which requires courtesy, tact and cooperation
III. Responsibilities and Authorities:
A. Performs other duties as assigned by the department's management staff.
B. As patient care and/or Hospital need dictates, both the assigned shift and work station may be changed by the department.
C. Participates in and promotes the “I CARE Advantage” service philosophy of Integrity, Customer Centered, Accountability, Respect and Excellence.
D. Performs essential job functions with or without reasonable accommodations.
E. Responsible for purchasing of all food and non-food items needed by the Department.
F. Maintains correct inventory levels of all food and supplies.
G. Payment of all invoices for food and non-food items are checked.
H. Creates a good working relationship with all vendors to establish cordial trade relations.
I. Keeps all storage areas organized.
J. Proper distribution of department requisitions.
K. Work on Breakfast cart on Tuesday’s and Thursday’s in a Trayline position.
L. Works as a cashier or server in the cafeteria as needed.
IV. Performance Factors Used to Evaluate Employee:
A. All purchases are made based on current inventory and projected usage. Food Specifications, as per department standards, are used routinely in all purchases. All product has 95% availability within the department when needed.
B. Appropriate delivery times and days have been established with all purveyors.
C. All hospital purchases made using correct requisition form and processing procedure to ensure timely delivery of all items.
D. Correct physical inventory completed Wednesday of each week. Maintains storeroom orderliness in accordance with inventory book. Inventory levels never exceed 1.0 week of costs.
E. Physical inventory is extended to determine weekly operating costs by Thursday morning each week. Physical inventory extension is checked on Thursday for accuracy in pricing and quantity on hand.
F. All invoices are prepared for payment by checking accuracy in pricing, quality and quantity.
G. Maintains files of vendor’s stock lists, catalogues, price sheet and discounts for all authorized suppliers.
H. Maintains communication with vendors concerning shipment shortages and price changes. Maintains an updated list of authorized vendor accounts and phone numbers.
I. Assures that all deliveries are stored in a timely manner. Maintains proper rotation of inventory items. Maintains proper cleanliness in all storage areas.
J. Properly fills all Department Requests for supplies.
High School Diploma required; experience with ordering food and supplies preferred.
B. Training and Experience:
Good written and verbal communication skills essential.
VI. Unusual Physical Demands and Working Conditions:
Must be able to work under stress. Requires extensive walking, standing, lifting above head level and pushing of supply carts.
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