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Inventory and Procurement Specialist

New Orleans Culinary & Hospitality Institute
725 Howard Avenue, New Orleans, LA 70130
$50,000 - $70,000 a year - Full-time

Location

725 Howard Avenue, New Orleans, LA 70130

Benefits
Pulled from the full job description

  • Dental insurance
  • Health insurance
  • Paid time off
  • Vision insurance

ABOUT NOCHI

New Orleans Culinary and Hospitality Institute (NOCHI) is a private, non-profit organization vocational school licensed by the State of Louisiana’s Board of Regents. The school opened in January 2019 with its 100-day Culinary Arts Certificate and Baking & Pastry Arts Certificate programs. NOCHI’s certificate programs are designed to teach the fundamental knowledge and technical skills, as well as the work ethic and demeanor, required to hit the ground running in the hospitality industry. NOCHI also hosts events, continuing education classes, and private classes for the public.

NOCHI seeks to build a team of all ‘A’ players with a service/hospitality mindset, extremely high standards of excellence, and a passion for our industry who thrive in a start-up environment. NOCHI is committed to building an inclusive and diverse workplace and is proud to participate in a multi-year DEI initiative. Our organization works to ensure flexibility and equal opportunity for all candidates and does not discriminate on the basis of race, color, gender, sexual orientation, marital status, religion, national origin, age, disability, or protected veteran’s status in employment, education, or activities.

PRIMARY ROLES & RESPONSIBILITIES

The Inventory and Procurement Specialist manages all storeroom operations and assets, verifies and records deliveries and shipments, and assures operation sanitation and standards are met daily. This is a dynamic role that is physically demanding and requires the employee to develop, implement, and manage systems to increase functionality and efficiencies throughout the operation.

KEY DUTIES AND TASKS:

  • Maintains accurate stock inventory daily and performs physical inventories regularly
  • Oversees all storeroom operations and receiving and ensures security of product and space
  • Identify and maintain relationships with NOCHI purveyors
  • Purchases food and nonfood items according to PAR stocks and requisition needs
  • Research and compare purveyors to ensure best value for all purchases
  • Coordinates requests from multiple departments throughout the institute, ensuring that orders are inclusive of overall needs
  • Creates and redefines PAR stocks as needed
  • Develop and implement procurement policies and procedures
  • Receives products, assuring high quality standards, and maintains receiving logs
  • Repackages bulk goods for transport to kitchens and laboratories and for storage
  • Implements ordering and requisition procedures to streamline general operating procedures
  • From time to time, train and oversee duties of supporting staff, including work study
  • Issues products according to requisition policies and procedures
  • Institutes and monitors building-wide initiatives to reduce waste and food cost
  • Maintains low food cost and minimizes waste
  • Assures all departments and spaces adhere to NOCHI sanitation and quality standards and implements new procedures when applicable
  • Maintains all procurement and sanitation issue records
  • Maintains exceptional sanitation, cleanliness and organizational standards
  • Demonstrates continued professional growth by staying current in and expanding knowledge of subject area
  • Supports institute leadership in developing departmental goals and objectives as part of the institution’s continuous improvement cycle

CRITICAL ROLE-BASED COMPETENCIES

  • Excellent organizational skills
  • Excellent computer and technical skills
  • Demonstrated knowledge of and compliance with health department standards and best practices
  • Ability to demonstrate strong culinary and ingredient understanding and knowledge of general culinary principles and terms as well as current industry standards
  • Ability to trouble-shoot, suggest and implement systems to assist with NOCHI’s sanitation and operational standards
  • Ability to work with a diverse staff, student body, and visitor base in a professional and service-oriented approach
  • Strong written and oral communication skills.
  • Excellent time management

GENERAL CULTURAL COMPETENCIES

  • Flexibility/adaptability to deliver results as part of a start-up team
  • High standards of excellence and attention to detail
  • Service/hospitality mindset
  • Enthusiasm and passion for culinary education and New Orleans

PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Valid drivers license, insurance, etc., some travel required
  • The employee must be able to regularly lift and/or move over 50 pounds
  • The employee must consistently utilize personal protective equipment, and whenever using a sharp or potentially sharp tool or instrument, wear a cut resistant glove.

While performing the duties of the job, the employee will be regularly required to:

  • Stand and walk for up to seven hours at a time
  • Talk and hear for up to seven hours at a time in a noisy environment
  • Taste and smell
  • Use hands or fingers to handle or feel and reach with hands and arms
  • Specific vision abilities required include close vision, color vision, depth perception and the ability to adjust focus

ALL OTHER REQUIREMENTS

  • Education: High school education or GED required. Associates degree in a related field strongly preferred.
  • 2+ years experience with ORCA or similar inventory management system preferred
  • Work experience: minimum of 1 year in receiving and 2 years in culinary operations required
  • Computers/Technology: Proficient in Microsoft Office (Word, Excel and PowerPoint)
  • In lieu of required work experience, 3+ years of bookkeeping or other record-keeping experience may be considered with other necessary qualifications.
  • Certificates & Licenses: ServSafe Manager certification preferred

Job Type: Full-time

Pay: $50,000.00 - $70,000.00 per year

Benefits:

  • Dental insurance
  • Health insurance
  • Paid time off
  • Vision insurance

Schedule:

  • 8 hour shift
  • Monday to Friday
  • Weekends as needed

Work Location: In person