Food Service Inventory and Purchasing Coordinator

Description

Are you mission-driven and passionate about helping others succeed?

Do you strive to lead, follow, and act with integrity?

Are you the one who honors your commitments?

Is building trusting relationships an integral part of why you do what you do?

Do you push limits and challenge the status quo?

If you answered

YES, keep reading to discover how you can significantly contribute to Team USA's success!

Here's a summary of responsibilities:

The Food Service Inventory and Purchasing Coordinator is responsible for managing the procurement, inventory, and distribution of food products to support high-volume food service operations. This role ensures accurate ordering, timely invoice processing, proper receiving and storage, and compliance with food safety standards. The coordinator collaborates with internal departments and vendors, maintains inventory records, supports special events, and contributes to minimizing waste through efficient processes and training of support staff.

Here’s how you’ll have an impact:

Inventory Management & Ordering* Manage inventory levels and place weekly food orders with approved vendors to ensure availability of all items needed for meal production.

• Meet monthly with Culinary Operations Manager and Executive Chef to review Food Management Software for purchasing, meat pull planning and menu item review.
  
• Receive, date, and stock all food products in accordance with HACCP guidelines and FIFO (First In, First Out) practices.
  
• Conduct regular inventory counts and assist with monthly inventory reporting.
  

Invoice Processing & Documentation* Review, verify, and process vendor invoices to ensure accurate billing for goods received.

• Match purchase orders, packing slips, and invoices to confirm completeness and resolve discrepancies.
  
• Coordinate with the accounting department to ensure timely payment and accurate financial records.
  
• Verify accuracy of linking items through Food Management Software.
  

Internal Coordination & Customer Service* Serve as the point of contact for internal departments regarding inventory needs.

• Coordinate special event ordering and fulfillment.
  
• Provide professional and timely customer service to internal stakeholders.
  

Vendor & Compliance Communication* Communicate regularly with vendors, sponsor agents, and internal management to report ordering issues, product shortages, or changes in program requirements.

• Document and escalate vendor performance concerns, including VIK (Value In Kind) discrepancies and unresponsiveness.
  
• Provide professional and timely responses to all vendors.
  
• Communicate product changes or shortages to all groups as required.
  

Waste Reduction

• Monitor overproduction and implement strategies to reduce food waste in coordination with kitchen leadership.
  

Here are the skills and experience you'll need to be effective:* Minimum High School graduate or G.E.D., with ability to read, write and comprehend at 12th grade level. Associate degree or above preferred.

• Valid driver�s license to operate department motor vehicles
  
• ServeSafe certification required
  
• Minimum 5 years of experience in inventory and supply sourcing.
  
• Minimum 3 years of Sous Chef or team lead experience with a demonstrated ability to lead and guide team members.
  
• Thorough knowledge of sanitation, safety standards, and Health Department regulations.
  
• Familiarity with proper chemical use and adherence to OSHA guidelines.
  
• General knowledge of the care and safe usage of food service equipment and kitchen utensils - ability to be trained and certified on operation of equipment found in a commercial kitchen
  
• Strong interpersonal relations skills, sound judgment, professional demeanor, and patience, with an emphasis on customer service and attention to detail
  
• Ability to read recipes and understand measurements
  
• Ability to follow recipes to comply with nutritional information provided
  
• Ability to read and/or write production schedules.
  
• Skilled in attractive presentation and display of food
  
• Ability to effectively manage, lead, and guide a work team, demonstrating good communication skills. Ability to give direction and train others.
  
• Ability to lead by example and communicate effectively as a trusted team player
  
• Strong computer skills, including proficiency with databases
  
• Maintains confidentiality on USOPC and department matters
  
• Dependable, organized and demonstrated attention to detail
  
• Ability to work independently and under pressure
  
• Ability to work a flexible schedule of various shifts to include days, nights, weekends, and holidays
  
• Adapt to change in a positive manner to support USOPC initiatives
  
• Knowledge and passion of the Olympic & Paralympic Movement to include the mission of the USOP
  

Here are the tools, equipment, & conditions:* Exposed to extreme temperature working conditions.

• Prolonged standing, minimal sitting.
  
• Various repetitive motions, including but not limited to bending, kneeling, and reaching. Ability to lift 50 pounds using the buddy system. Must wear safety-lift belt when lifting 50 lbs. or more, or when assigned repetitive lifting of over 20 lbs.
  
• Exposure to chemicals and use in compliance with OSHA guidelines.
  
• Shared workspace
  
• Commercial kitchen utensils and equipment
  

Here's where you'll work:

Colorado Springs Olympic & Paralympic Training Center

Here's some more information you need to know:* Hiring pay range $22.65 - $26.62

• This Full-Time, Non-Exempt position is intended to work 40 hours per week.
  
• Bonus: This position will be eligible for the Annual Incentive Award Program, which has a 5% target. The USOPC may change or eliminate this program at any time at its sole discretion.
  
• Benefits: This position will be eligible for USOPC benefits. You can view a summary here.