The Procurement/Community Supervisor is responsible for product selection and purchasing activities required to meet the needs of the Food & Nutrition Service Department.  He or she specifies and orders foods and small equipment that meet the standards specified by the service areas management, and oversees all receiving and storage activities, as well as the control of the food supply inventory.  All departmental requests made via the Infor Financials and Supply Management are the responsibility of this person. This position also provides over site of the Community Programs area under the direction of the Director of Patient Services. The procurement supervisor orients, trains, supervises, evaluates and disciplines assigned staff, assists with work scheduling and makes daily work assignments.  Will complete supervisory assignments and act as relief supervisor for other supervisory positions.  Is responsible for working with the other supervisors to oversee the sanitation management of the department

Our values of Excellence, Empathy, Integrity and Accountability are essential to exceed our customers’ expectations. At Reid, we look for individuals who believe in our core values and demonstrate a genuine desire to make a positive impact to those we serve.  We take pride in employing people who show up every day with a commitment to these values along with our mission and vision. We are one team working toward a common goal of providing outstanding customer care and service to our communities. If you have a calling to serve and are looking for meaningful and purposeful work, Reid Health is the place for you.

To lead our communities to well-being, one person at a time. It is not just what we do – it is who we are.

1. Demonstrates initiative in continuously assessing opportunities to increase or maintain food quality, while decreasing cost whenever feasible.

2. Determines Food & Nutrition Services department needs in terms of products, equipment, and services.

3. Items are ordered based on planned menus. Quantity ordered is based on the number of portions needed, determined through analytical forecasting tools such as patient census, day of the week, and use of previous records. Uses the Service Menu in CBORD as a primary tool for estimating supply needs.

4. Places orders and follows up to see that orders are processed and received.

5. Works closely with the catering team to determine catering needs and orders food in for these functions in a timely manner.

6. Trains and supervises employees in receiving, storage, and issuance of food and supplies. Supervises personnel and coordinates their assignments to ensure job completion and proper sanitation.

7. Rounds on employees at least once a week. Holds daily huddles.

8. Establishes and maintains an efficient inventory control system. Ensures that all food is labeled rotated using FIFO methods.

9. Conducts research, including evaluating new products and conducting value analyses and make-buy studies.

10. Is able to make menu substitutions, taking into consideration food cost, availability, acceptance, and nutritive value.

11. Maintains effective vendor relations.

12. Ensures that all State Board of Health requirements for temperature and sanitation are also followed. Conducts daily inspections of the areas that he or she is responsible for including, the dry storeroom, the oil room, the large walk-in coolers, the walk-in freezer and the chemical storage area.

13. Provides product information such as cost data and nutrition information to others in the Food & Nutrition Services department.

14. Attends at least one trade and/or food show per year and keeps abreast of trends by reading trade and professional publications.

15. Is involved in implementation and maintenance of purchasing, physical inventory, and issuing modules of CBORD system. Is familiar with the diet order processing modules of the CBORD system and knows how to enter recipes and print service menus.

16. Maintains open communication lines throughout the Food & Nutrition Services department and the Organization.

17. Maintains budgetary compliance by controlling inventory and planning purchases.

18. Prepares work schedules for assigned staff following accepted practices.

19. Inspects purchased food for standards of quality.

20. Assists Director in the preparation on the operating budget each year.

21. Makes recommendations and participates in decisions regarding hiring of new employees, performance evaluations and disciplinary actions.

22. Trains the Relief supervisor in all aspects of the position so that the department can function smoothly when this position not present.

23. Takes an active role in reducing food waste in the department.

24. Collaborates with the Ingredient room employee and the Director of Clinical Nutrition on rotating food products into menus as needed.

25. Is responsible for the quality of the Community Program food that leaves the department.

26. Works at making the entire ordering, storage and inventory processes run as smooth as possible by using up-to-date technology.

27. Maintains sanitation standards in work area through inspections and cleaning assignments. Counsels staff accordingly.  Brings problem areas to the attention of the management staff and assist with resolving.

28. Implements and maintains the policies and procedures of the Food & Nutrition Services Department and Reid Hospital & Health Care Services.

29. Completes assigned assignments.

30. Fills in for other supervisor positions and assists with catering, as needed.

31. Acts as a relief supervisor for other supervisory positions. Maintains established standards of quality and sanitation.

32. Assures CARE standards are observed by all staff.

33. Must maintain patient and staff confidentiality.

34. Demonstrates an awareness of fire/safety hazards by keeping current with the guidelines.

35. Attends staff meetings and in-services.

Formal classroom computer training or considerable demonstrated computer proficiency required.  Diet Tech Registered, Certified Dietary Manager or equivalent experience in procurement, purchasing, sanitation and supervising/management.  At least 2 years of food procurement/purchasing, and management experience is highly desirable. Extensive knowledge of the market, food trend and food products.  Must have proven organizational skills.  Must be cooperative and tactful and have general business acumen. Must be able to maintain driving record in good standings. Must be ServSafe certified or obtain certification within 90 days of employment.

Unexpected Perks - Daycare, Doordash, SmartDollar, Daily Pay, therapy dogs, massages, Forbes rated Best Places to Work 2022

Not quite what you are looking for? Submit your information here for general consideration. One of our employment specialists will be in touch with next steps.

EEO Statement: Reid Health is an Equal Opportunity Employer

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Reid Health does not accept unsolicited assistance from search firms for employment opportunities. Please do not call or email. All resumes submitted by search firms to any employee or other representative at Reid Health via email, the internet or in any form and/or method without a vaild written search agreement in place and approved by HR will result in no fee being paid in the event the candidate is hired by Reid Health. 

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