Position Details
Position Information
Posting date 11/12/2026
Closing date
Open Until Filled Yes
Position Number 0660100
Position Title Purchasing Manager
Hiring Range Minimum $80,000
Hiring Range Maximum $90,200
Union Type Not a Union Position
SEIU Level Not an SEIU Position
FLSA Status Exempt
Employment Category Regular Full Time
Scheduled Months per Year 12
Scheduled Hours per Week 40
Schedule
Location of Position Hanover NH
Remote Work Eligibility? Onsite only
Is this a term position? No
If yes, length of term in months.
Is this a grant funded position? No
Position Purpose Under general supervision, is responsible for the procurement of a wide range of food, chemicals, equipment, and supplies totaling more than $11 million for Dartmouth Dining facilities, catering and concessions. Assists with coordination, purchasing and delivery of products for campus events, Dining retail cafes, and vending operations. Supervises five full-time Union staff, and temporary staff. Works to standardize item specifications purchased over the Dining organization.
Description
Required Qualifications - Education and Yrs Exp Bachelors or equivalent combination of education and experience
Required Qualifications - Skills, Knowledge and Abilities
- Bachelor’s degree in food service management or a closely related field. or equivalent combination of education and experience.
- Minimum seven years’ in the food service industry.
- Minimum five years’ supervisory experience, preferably in a Union environment.
- Minimum five years’ large-scale purchasing experience.
- Ability to qualify as a Dartmouth Approved Driver.
Preferred Qualifications
- Excellent verbal and written communication skills.
- Food production systems experience desirable.
- Facility with software including menu management software.
- The ability to work independently and in a team setting and act with a strong customer service orientation and guest relations focus.
- Strong organizational and planning skills, with the ability to multi-task and set priorities.
- National Restaurant Association ServSafe certified or obtainable within 3 months.
Department Contact for Recruitment Inquiries Campus Services HR
Department Contact Phone Number 6-3323
Department Contact for Cover Letter and Title Jon Plodzik, Dining Director
Department Contact's Phone Number
Equal Opportunity Employer Dartmouth College is an equal opportunity employer under federal law. We prohibit discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, veteran status, marital status, or any other legally protected status. Applications are welcome from all.
Background Check Employment in this position is contingent upon consent to and successful completion of a pre-employment background check, which may include a criminal background check, reference checks, verification of work history, conduct review, and verification of any required academic credentials, licenses, and/or certifications, with results acceptable to Dartmouth College. A criminal conviction will not automatically disqualify an applicant from employment. Background check information will be used in a confidential, non-discriminatory manner consistent with state and federal law.
Is driving a vehicle (e.g. Dartmouth vehicle or off road vehicle, rental car, personal car) an essential function of this job? Yes
Special Instructions to Applicants Dartmouth College has a Tobacco-Free Policy. Smoking and the use of tobacco-based products (including smokeless tobacco) are prohibited in all facilities, grounds, vehicles or other areas owned, operated or occupied by Dartmouth College with no exceptions. For details, please see our policy. https://policies.dartmouth.edu/policy/tobacco-free-policy
Additional Instructions
Quick Link https://searchjobs.dartmouth.edu/postings/87855
Key Accountabilities
Description
Purchasing
- Serves as primary point of contact for purchasing for Dartmouth Dining, representing the department to the institution and external constituencies.
- Serves as the primary Dartmouth Dining liaison to Dartmouth Procurement Services. Negotiates and awards bids for contracted food purchases, linen, chemical and other bid/contract items for 1953 Commons, Collis Café and Courtyard Café.
- Ensures contract compliance for Dining Services. Oversees storage and receiving areas of Class of 1953 Commons, including supervision of personnel.
- Works with Dining financial manager and accounting staff to ensure timely payment of accounts payable.
- Works with Executive Chef and menu planners to provide cost and availability information to ensure best practices in maintaining sound food cost and supply.
- Provides consultations and suggestions to appropriate personnel on food and equipment purchases, menus, facility improvements and budgets.
- Works with local growers, farmers and producers to supply needs while supporting the local economy. Attends meetings for Dartmouth Dining with regard to Dartmouth Sustainability.
- Assists Dining Managers with proper labeling of regional and locally sourced products.
- Stays current with food service management trends through such sources as trade magazines, food shows, salesperson information, customer opinions, etc.
- Assists with monthly inventories and processes as needed.
Percentage Of Time 45
Description
Food Management Software Utilization
- Utilizes Jamix software for purchasing, reporting, analyzing and controlling costs. Ensures that purchased items are properly set up in Jamix including any substitute items.
- Responsible for maintenance of correct information in the items database of Jamix including Stock Cards, assigned vendor, vendor’s item number, and UPC number.
- Responsible for maintenance of correct information in the vendor database of Jamix including: contact information, web addresses, account numbers, and ordering schedule.
- Responsible for maintenance of correct information in the Orders database of Jamix including all orders with correct quantities, EDI transmissions, manual orders, and order confirmation.
- Responsible for maintenance of correct information in inventory database of Jamix including pack size, Stock Card information, UPC #, receiving, requisitions in and out, inventory levels, pars stocks and assigned storage location(s).
- Manages product substitutions and delivery delays with vendors and within Jamix, ensuring price and quality expectations are maintained.
- Works with the Executive Chef of Dining Services to compile spec sheets for food items within Dining. Coordinates Dining vendor cuttings, samplings and drives opportunities for cost savings or quality improvement.
Percentage Of Time 30
Description
Supervision
- Assists in the hiring of storekeeper personnel and develops training programs for staff to ensure workplace safety and proper food handling.
- Supervises full-time union storekeeper employees.
- Must have knowledge of rules and policies set forth between the Union/College contract and apply work practices appropriately.
- Assigns delivery schedule to cafes, concessions and other areas as needed, stocking assignments within the storage rooms upon delivery, and tasks throughout the day to maximize efficiency of workforce and café supplies.
- Audits temperatures of received products for food safety, ensures each case is labeled and dated, rotated upon delivery of new stock, and is stored properly
- Supervises appropriate and best receiving practices, ensures storage locations and refrigeration is in compliance with Health Code, HACCP and Dining QA expectations. Utilizes temperature monitoring system, Jolt, and written temperature logs to ensure appropriate compliance.
- Supervises waste, recycling, and compost stream at 53 Commons, including cleanliness of the loading dock, collection area and the returning of pallets and crates.
- Maintains invoice/receiving records, prepares reports and participates in projects as required.
Percentage Of Time 20
Description
Culture and Employee Belonging
We are actively striving to make Campus Services a desired place to work in the Upper Valley, a place where people feel welcomed, where they can be their authentic selves, be heard, and feel accepted. We want this culture to be felt by those who receive our services. The way we treat one another should be the same way we treat our customers.
- Demonstrates a commitment to inclusion and cultural awareness through actions, interactions, and communications with others.
- Participates in division-wide CEB initiatives and training, including promotion of the 7 Principles (Empathy, Fairness, Dependability, Inclusivity, Consideration, Vulnerability and Respect)
- Collaborates, when appropriate, on other CEB-related initiatives within the division and College
Percentage Of Time 5
-
-- Demonstrates professionalism and collegiality through actions, interactions, and communications with others appropriate to an environment that is welcoming to all.
-- Performs other duties as assigned