Campus Pride Jobs

Responsibilities Create and maintain ingredient, product, and packaging order systems/schedules, including taking inventory and keeping track of when we sell out of a product during the day. Actively participate in weekly meetings with the Director of Food Services and follow through on all assigned tasks. Maintain positive, responsive, and frequent communication with Buyer(s) at other locations to harness whole-co-op buying power to reduce ingredient costs. Run sales reports and establish par levels to ensure uninterrupted supply and product levels are in alignment with weekly sales. Order products and supplies to maintain product levels that are appropriate for weekly sales levels and inventory turn targets, and that minimize out-of-stock and shrinkage. Work in conjunction with the prepared foods director and prepared foods buyers on co-op product alignment and cost controls. Communicate with vendors to plan for promotions, samples, and demos. Negotiate with vendors on costs based on purchase volume and specials, following strategies set by the Director of Food Services and Prepared Foods Manager. Seek opportunities to expand sourcing with a focus on local. Partner with Senior Produce Manager and Produce Manager to ensure we are using local produce whenever possible. In partnership with the Sustainability Manager, Department Manager, and Buyer(s) at other locations, regularly review packaging sources and maintain updated cost information, including it within the product cost. Receive and check in orders, including inspecting for quality, date marking boxes, and rotating stock. Notify Prepared Foods management of any short-dated product and assist in fast-tracking through price reduction options to minimize waste/loss. Partner with POS Specialist to update costs in Inventory and recipe costing systems Pursue credits with vendors for miss-picks, missing, damaged, and poor-quality products. Process invoices in the tracking system. Receive, organize, and maintain all storage areas to ensure FIFO rotation, clear labeling, safety, and cleanliness. Ensure work areas and equipment are kept clean, tidy, sanitary, safe, and in good working order. Participate in inventory, including preparing counting sheets with accurate costs, counting, and entering data to deliver to Finance within seven days of the count. Record Shrink and maintain monthly sheets with up-to-date costs/retail. Analyze and Report on Shrink weekly to the Prepared Foods Manager, including strategizing purchasing to maintain acceptable shrink levels. Ensure accurate, uniform, and up-to-date department signage. Provide excellent customer service. Participate in planning and implementing special events. Qualifications Ability to use computers and applicable software and programs, including recipe costing software, Microsoft, and Google Suites. Experience ordering products and the natural foods industry. Experience negotiating with suppliers. Proven ability to work in a consistent and focused manner. Ability to follow through on systems, procedures, and policies. Ability to work efficiently and safely in a fast-paced environment. Ability to be flexible and to adapt to changing conditions quickly. Ability to manage time with consistent weekly deadlines for reporting and other time-sensitive assignments. Ability to write reports, business correspondence, and procedure manuals. Ability to communicate clearly and effectively. Excellent attention to detail and ability to follow written and verbal instructions. Ability to organize and prioritize multiple tasks simultaneously while working within a deadline.