Position to procure and oversee handling of goods from vendors for and on behalf of BYU Cannon Commons. Handling of these goods can include but is not limited to: coordination with Resident Dining and Helaman Creamery to receive their PO's, Physical and Electronic Receiving of product from vendors, maintaining proper storage and rotation of product to reduce/eliminate waste and spoilage, maintaining organization and efficiencies using pars and bins, and physical and electronic transfer of product to final operation. Responsible for cleanliness and appearance at the exterior at the Cannon Commons including disposal of waste, food waste, and pulper product.

Essential Functions

Product Procurement and Receiving

• Acquisition of storage food, paper products, cleaning chemicals, and some small equipment for: Cannon Commons, Helaman Creamery
• Acquisition and storage of Ordering: Product is received and handled.
• Has knowledge of each order. Able to make decisions and changes to the par levels, and anticipate needs of areas based on numerous factors to keep pars appropriate at all times.
• Utilizes Eatec to select best vendor for products, ensuring appropriate quantities being purchased. Product examples include: all types of foods and packaging, products for various dining entities, including: restaurant supplies (printer paper, dust pans, cleaning supplies, thermometers, etc.,)
• Organizes all orders.
• Vendors:
  • On campus entities: Central Food Stores, Culinary Support Center, Central Meats
  • Off-campus vendors: Nicholas, Sysco, US Foods, McLane Food Services, Associated Food Stores and Coca-Cola
  • In some cases, product can be selected from multiple sources and incumbent is to use Eatec to bring in the best product possible for the Commons operation (chosen by combination of delivery times available, pricing and quality).
    • Example: Clamshell packaging can be ordered from multiple vendors (Sysco and Nicholas) and price can vary between vendors. The quality of packaging also varies, so incumbent must be able to determine which package will be appropriate for an order based on pricing/quality/timing.
    • Recent reduction in the number of items ordered from BYU Central Stores and Stores Frozen, and subsequent increase in ordering items from outside vendors, and an increase in the total number of items stocked in the Cannon Storeroom has necessitated more careful monitoring of pack sizes, etc. Care must be taken to ensure pack sizes match the purchase units and transfer units. Increased occurrence of incorrect bids has caused the inventory and pricing to be incorrect on several items. As bids are updated by Purchasing, pack sizes have been changed on some items. These must be corrected as soon as they are found. In order to maintain the integrity of the Eatec System in the Commons and Creamery operations under the direction of Assistant Manager of Helaman Creamery, including separate Creamery Management, the goal is to find errors and have them corrected before the Merchandise Arrival has been done.
  • In some cases products will be completely determined by Purchasing.
  • In all examples, incumbent is to coordinate the efforts of the receiver with purchasing and users and the Eatec team in order to ensure that products are being received, stored and transferred with the correct electronic units.
• Position is to monitor prices/quality and delivery times from the vendors to be able to make best selection to fit the needs of Residence Dining.
• Position may be required to work odd hours to ensure the needs of Campus Restaurants/Catering are maintained.
• Position must maintain a level of understating of about 21 different entities: the 14 Campus Restaurants, the Cougareat General account. Dish room and 3 Catering groups in order to understand how to best fill their product procurement.
• Position must understand the unique summer operations of Cannon in order to supervise receiving.
• Position will also participate supervising rotating weekends.

Receiving and Distribution of Goods

• Physically receive deliveries for area. Sign delivery documents, for the Cannon.
• Cannon inventory is then place on dry, cooler or freezer shelves, rotating product to ensure that FIFO (first-in, first-out) procedure is followed. Training of Cannon personnel on locations of each item. Locations can be changed frequently due to discontinued items, new items, changes in par levels or case sizes.
• Incomplete deliveries. When whole deliveries are missing, or there are items missing on a delivery, incumbent must communicate this to the area that placed the order, and/or contact the vendor so the product can be re-ordered or otherwise acquired.
• Careful count of product and packaging sent must match invoice and PO. If not, adjustments with the purchase unit and transfer unit may need to be changed. At times the transfer unit cannot be adjusted until current inventory has been depleted. In this case physical notation has to be made.
• Input merchandise arrivals into Eatec for items that pass through the receiver as well as items entering directly into the Cannon/Helaman Creamery inventory.
• All invoices are NOT handled the same way, some are sent to account payable and others are not. Some are sent to the ordering area for a PO to be created and then sent back to the commissary to be processed.
• Receiving credits for delivered items that were unacceptable. Credits are send by e-mail, fax, or mail.
• Check incoming goods, temperatures, quantities and quality.
• Pull requisition details as sent from Cannon/Helaman Creamery. Process of holding goods until picked up by requested location ensuring that temperatures, quantities, and quality are maintained.

Inventory management

• Find and fix variances in inventory.
• Monitor product shelf like and work with Management to move products before they expire.
• Conduct partial inventory of commissary weekly to complete entire inventory by month end. Maintaining accurate and appropriate inventory levels in the commissary is critical.
• Work with department Business Manager to assure accuracy as their directly important financial statements and cash flow.
• When inventory is not correct an evaluation must be made as to what can be done to correct it. This involves checking in the purchasing, transfers and BIDs before making the final decision on correcting the inventory problem, which would include transferring or reversing the items before and after the merchandise arrival or Bid has been corrected. Sometimes it may be as simple as the wrong, but similar item was pulled instead of the correct one, which would be a transfer and a reversal of the item.

Training and Hiring

• Post student positions as necessary through the kitchen office.
• Interview and hire student positions as necessary.
• Train student receivers, this includes the follower:
  • Formal monthly training
  • Daily training with students as problems arise
  • Hands on training on: process, policies and locations of product

Cleanliness, Storage and Safety

• Ensure all students do the following:
  • Sweep and mop storage areas and dock areas
  • Keep lockers clean and organized
  • Maintain cart wash and laundry area
• Makes retails inspection of extension of Cannon Dining Commons actions where appropriate, calling Physical Plant, rodent control (Bonneville Pest Control) and grounds
• Responsible for proper disposal of used, oil, pulp, waste
• Responsible for Cannon Recycling

Education/Experience

Minimum education/experience required: 2 years' experience in delivery/receiving environment.

Preferred: Bachelor's Degree and 2 years' experience in a high-yield receiving environment

Skills, abilities, knowledge, licenses, certifications:

• Experience with inventory and ordering systems helpful
• Able to research and find out what causes variances in inventory decision making abilities
• Able to learn computer programs quickly
• Able to work professionally with vendors, purchasing and students
• Able to work with a high degree of accuracy and detail
• Flexibility to cover when there is no student help
• Flexible to work rotating weekend with management team
• Organized and able to multi-task
• Able to delegate tasks and follow-up appropriately
• Must have (or be willing to obtain and maintain) a Food Handler's Permit, HazCom, and Servsafe
• Must develop close relationship which grounds to assure building appearance

Employee Class: Staff (Full-Time)

Work Location: Provo Campus

Environment: Frequent exposure to unfavorable conditions such as all-weather, or working in cramped, very dirty, or unpleasant quarters

Physical Exam Required: Y

Physical Exam Details: Moves raw product such as produce weighing 30-50lbs; 1-2 hours; Daily; None Works in freezer with temps at or near -20 degrees; 1 hour; Daily; Gloves, coat, headgear Unpredictable weather conditions; Constant; Seasonal; None Loud noise from refrigeration equipment, Constant; Daily; None Production atmosphere: Wet floors, production equipment, chemicals, odors; Constant; Daily; Slip proof shoes Delivery trucks, dock levelers, pallet jacks; Constant, Daily, None.

Desired Start Date: As soon as possible

Job Close Date: Open Until Filled

Pay Level: 47

Approximate Starting Salary: $34,500 - $43,500 DOQ

Documents Required at time of Application:
Required: Resume
Optional: Cover Letter, Letter of Recommendation 1

Members of The Church of Jesus Christ of Latter-day Saints must hold and be worthy to hold a current temple recommend.

Brigham Young University is an equal opportunity employer, including disability and protected veteran status.

Brigham Young University recognizes the benefits of attracting and retaining a diverse workforce. We strive to create a welcoming workplace that promotes a sense of inclusivity and belonging.