Culinary Purchasing Manager
$75,000–$105,000 year
On-site · Chestnut Hill, Massachusetts, United States
Job Summary
The Culinary Purchasing Manager will lead strategic procurement for all culinary operations, oversee receiving coordination and inventory accuracy, manage vendor relationships, enforce cost controls and food safety compliance, and serve as the communication link between vendors, culinary leadership, accounting, and receiving. This role collaborates with the Executive Chef and Director of Culinary to optimize purchasing processes across all culinary outlets, monitor pricing and quantities against budgets, and drive operational efficiency through reporting and system utilization. Responsibilities include approving requisitions, verifying orders, selecting vendors based on quality and service, managing inventories and invoices, and ensuring proper receiving, storage, and food safety standards. The position requires strong vendor management, cost control acumen, and proficiency with common office software; SERV Safe and allergen-awareness training are preferred. The Country Club is an Equal Opportunity Employer.
Required Qualifications
- 3-5 years of purchasing, procurement, or culinary operations experience
- High school diploma or equivalent
- Proficient in Microsoft Suite (Word, Excel, Outlook, and PowerPoint) for communication, scheduling, and reporting purposes
- Strong understanding of food costs controls, inventory systems, and vendor management
- Be flexible and available to work a variety of shifts, including days, nights, weekends, holidays, and special events
- SERV Safe Certified (preferred), Certificate of Allergen Awareness Training (preferred), and First Aid (preferred)
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