Mount Vernon, WA3 days ago
Purchasing and SourcingWork with vendors and place orders based on cost, availability, and sustainability; Work directly with producers to source local and sustainable products; Review and modify menus and case options based on available options; Review inventory and product usage; Work with faculty and staff to determine program needs and plan upcoming purchases of product, supplies, and equipment; When needed, shop for and transport hard-to-source products to SVC. Minimum QualificationsAssociate Degree in Culinary Arts, Baking & Pastry, Business/Management, or a related field and three years of leadership in the food service and hospitality industry; OR high school diploma or GED with six years of leadership in the food service and hospitality industry; Experience hiring, training, coaching, and scheduling employees; Experience baking and/or cooking professionally; Documented history of building relationships with vendors, suppliers, and/or community partners; Budget management experience.