Job Description

Culinary Stores CoordinatorThe University of Saskatchewan Culinary Services is one of the largest multi-unit food service operations in the province. The central production kitchen and warehouse in Marquis Hall supports multiple services including catering and events, residential dining, the Marquis Culinary Centre as well as 12 satellite Retail locations.Primary Purpose:As a part of the Culinary Services management and leadership team, the Culinary Stores Coordinator manages the Culinary Stores central warehouse and is responsibility for procurement, internal distribution and supply chain, inventory management, service and maintenance.Nature of Work:

• Reporting to the Executive Chef/ Manager, the Culinary Stores Coordinator is responsible for the operations of the Culinary Services central stores warehouse and shipping/receiving areas.
• Responsible for the procurement, storage and rotation and safe handling of all perishable and non-perishable food products, equipment small wares, and operational supplies ensuring product availability and maintaining efficient inventory levels based on multiple and regularly changing business and service demands.
• Deals with multiple vendors daily. Meets regularly with external business partners and acts as a liaison to vendors, distributors, food brokers and service providers to ensure business needs are met in regard to pricing, quality, availability, and secure supply lines while regularly pursuing new prospects and cost saving opportunities. Strong negotiation skills, judgement and decision making is required regularly on changing commodity items based on the current market conditions.
• Facilitates equipment service and repairs as well as regular maintenance for kitchen equipment as well as building maintenance. Manages estimates, facilitates service and verifies work completion and billing.
• This position directly oversees Storeroom associates, including Storekeeper and Porters.
• Work is performed in a fast-paced environment, subject to competing demands supporting multiple units and services. It requires the physical ability for moderate to heavy lifting in warehouse environments including fridges, and freezers as well as administrate work performed in an office environment.
• Manages own work schedule however work hours are typically Monday through Friday and include early mornings and/weekends when necessary.

Typical Duties or Accountabilities:

• Places purchase orders to multiple vendors on a daily and weekly basis as requisitioned through menus, production sheets, catering orders, retail outlets, kitchen departments and management. (weekly purchases range between $40k-$100k)
• Procures commodity food items based on current market pricing, quality and availability
• Research pricing, product specifications, availability and supply options of various food, non-food items, and small wares required by Culinary Services and identifies opportunities for cost savings
• Contacts and coordinates call for external maintenance and service providers for kitchen equipment.
• Manages estimates, facilitates service and verifies work completion and billing.
• As a manager of the loading dock area this position ensures efficient operation of the shipping and receiving area accepting deliveries and managing traffic flow and oversees the day to day activities of the storeroom function and personnel.
• Monitors and maintains up-to-date knowledge of inventory levels for products stored in refrigerators, freezers, and dry storage areas, ensuring par-stocks are consistently maintained for both perishable and non-perishable common stock items.
• Ensures all food, cleaning product, chemical, and hazardous materials are handled by best practices and stored in accordance to Food Safety, GHS/WHMIS and Workplace Safety protocols and standards
• Oversees the shipping and transfer of items from central stores to satellite retail locations and assists with the internal transfer, order, tracking/reporting system
• Conducts monthly inventory of the central kitchen/warehouse. (approximately $250k monthly value)
• Assists in the ongoing development and best practices of inventory management and cost controls
• Maintains a high standard of cleanliness and organization in stockrooms and storage areas, including refrigerators, freezers, and dry storage spaces.
• Ensures all staff possess current training and certifications, such as Food Safe, WHMIS, and First Aid, while promoting ongoing professional development.
• Upholds and enforces best practices for food safety and occupational health and safety to create a compliant and safe working environment.
• May be required to travel off campus to pick up items
• Builds and maintains professional relationships and conducts ethical business practices with internal and external business partners and stakeholders
• Reviews, submits, and approves employee time reports to maintain accuracy and compliance.
• Upholds collective agreements while fostering a positive work environment through proactive coaching and performance management. When necessary, administers formal disciplinary processes in a fair and consistent manner.
• Actively pursues opportunities to stay current with food and product trends while demonstrating a strong commitment to supporting departmental initiatives, food values, and vision. Fosters active partnerships with external industry organizations such as Ocean Wise, Egg Farmers of Canada, and the Canadian College and University Food Service Association to enhance collaboration and innovation.
• Treats all confidential and commercial information and materials in a confidential manner.
• Assist the USask Culinary Management Team as needed including vacation coverage.
• Undertakes special projects as assigned

QualificationsEducation:A relevant post-secondary diploma or certification(s) in Food Service, Hospitality, Administration, Inventory Management and/or Procurement is required.An equivalent combination of education and experience may be consideredLicenses:A Food Safe Certificate is required.GHS/WHIMIS Certificate is required.Class 5 Drivers License is required.Experience:The incumbent requires a minimum 5 years of storekeeping and warehouse experience with operational oversite and supervisory responsibilities.Must have a minimum 7 years food service experience with knowledge of operations, products and service including working knowledge of ingredients, allergens, food products and costing.Working knowledge of general food service equipment as well as kitchen and building maintenanceDemonstrated application of the principles of purchasing and sourcing; inventory, operations and cost controls, logistics and transportation; knowledge of business ethics.Skills:

• Technical skills required include: computer software skills (Microsoft Office Suite; intermediate to advance with Excel), and demonstrated knowledge of larger ERP and inventory management system
• Detail-oriented
• Must possess strong and effective verbal, written and interpersonal communication skills; exceptional work ethic; detail-oriented with a demonstrated ability to organize work, delegate duties, set priorities with changing business demands;
• Ability to work independently and collaboratively as a team member.
• Ability to foster trust and contribute to a supportive team environment is essential
• Strong negotiation skills, judgement and decision making
• Strong knowledge of food and recipe costing
• Ability to organize work, delegate duties, hold accountability and set priorities for self and others with changing business demands
• Ability to set and enforce standards of performance and adherence to workplace policies and practices
• Ability to multitask
• Demonstrated problem solving, organization and planning skills
• Exceptional work ethic. Flexible, positive and energetic with the ability to work under pressure.

Department: Culinary Services
Status: Permanent
Employment Group: ASPA
Full Time Equivalent (FTE): 1.0
Salary: The salary range, based on 1.0 FTE, is $52,050.00 - 81,328.00 per annum. The starting salary will be commensurate with education and experience.
Salary Family (if applicable): Ancillary Services
Salary Phase/Band: Phase 1
Posted Date: 1/24/2025
Closing Date: 1/31/2025 at 6:00 pm CST
Number of Openings: 1
Work Location: On Campus
The University is committed to employment equity, diversity, and inclusion, and are proud to support career opportunities for Indigenous peoples to reflect the community we serve. We are dedicated to recruiting individuals who will enrich our work and learning environments. All qualified candidates are encouraged to apply; however, in accordance with Canadian immigration requirements, Canadian citizens and permanent residents will be given priority. We are committed to providing accommodations to those with a disability or medical necessity. If you require an accommodation to participate in the recruitment process, please notify us and we will work together on the accommodation request. We continue to grow our partnerships with Indigenous communities across the province, nationally, and internationally and value the unique perspective that Indigenous employees provide to strengthen these relationships. Verification of Indigenous Membership/Citizenship at the University of Saskatchewan is led and determined by the and Standing Committee in accordance with the processes developed to enact the policy. Successful candidates that assert Indigenous membership/citizenship will be asked to complete the verification process of Indigenous membership/citizenship with documentation. The University of Saskatchewan's main campus is situated on Treaty 6 Territory and the Homeland of the Mxc3xa9tis. We pay our respects to the First Nations and Mxc3xa9tis ancestors of this place and reaffirm our relationship with one another. Together, we are uplifting Indigenization to a place of prominence at the University of Saskatchewan.

University of Saskatchewan