The purchasing agent will be responsible for the ordering of all food and beverage products (including alcoholic beverages), food and non food. This is to include restaurant food, banquet food, paper supplies, cleaning supplies, operating supplies, china, glass, silver, banquet supplies, menus, etc… The will also be responsible for daily systems and processes as it relates to food cost controls, tracking, reporting, and inventories.

1. Responsible for ordering of all food items based on needs for the entire operation, including banquets; adjusting these figures as often as the flow of business dictates under the guidance of the sous chef at all times.
   
   
2. Requests and receives competitive bids from these purveyors as scheduled and maintains up-todate price information for ready departmental reference. Prices are constantly reviewed and purchases are made exactly to specification.
   
   
3. Receives and inspects all deliveries to ensure daily compliance with all specifications, returns merchandise which is not acceptable and makes credit notation.
   
   
4. Reviews all invoices prior to payment to ensure correct pricing from each purveyor.
   
   
5. Maintains proper inventory levels as commensurate with expected need, emergency capability, security control and storage availability. Notifies executive chef of any anticipated shortages/overages.
   
   
6. Maintains permanent pricing records for later reference.
   
   
7. Records daily ordered items in purchases log.
   
   
8. Is responsible for administration of all written records as required by company policy. This information being completed and furnished by shift managers. Permanent file is maintained in the chef's office for reference in estimating and is available for use by company staff during audits and inspections.
   
   
9. Ensure that adequate office supplies are kept on hand to facilitate good record keeping.
   
   
10. The following forms are kept on file:
    1) The carbon copies of purchase log.
    2) A copy of all meetings throughout the food and beverage area.
    
    
11. Past ordering and inventory records are also kept on file updated.
12. Constantly spot checks walk-ins and freezers to ensure that inventories are maintained at adequate levels; Food is rotated on first in first out basis.
    
    
13. Ensures availability of food in consideration of advance preparation needs and time scheduling. Delays and run-outs are prevented.
    
    
14. Dates all stock prior to placing it into walk-ins, walk-in freezer and dry good store room.
    
    
15. Maintains good housekeeping practices in all walk-IN boxes, walk-in freezer and dry good store room.
    
    
16. Should assist executive chef and sous chef in setting up a period ending inventory list, and maintaining most current pricing with help of purchase log.
    
    
17. Responsible for ordering of all food items based on needs for the entire operation, including banquets; adjusting these figures as often as the flow of business dictates under the guidance of the sous chef at all times.
18. Receives and inspects all deliveries to ensure daily compliance with all specifications, returns merchandise which is not acceptable and makes credit notation.
19. Reviews all invoices prior to payment to ensure correct pricing from each purveyor.
20. Maintains proper inventory levels as commensurate with expected need, emergency capability, security control and storage availability. Notifies executive chef of any anticipated shortages/overages.
21. Maintains permanent pricing records for later reference.
22. Records daily ordered items in purchases log.
23. Responsible for administration of all written records as required by company policy. This information being completed and furnished by shift managers. Permanent file is maintained in the chef's office for reference in estimating and is available for use by company staff during audits and inspections.
24. Ensures that adequate office supplies are kept on hand to facilitate good record keeping.
25. Ensures that the following forms are kept on file: 1) The carbon copies of purchase log; 2) A copy of all meetings throughout the food and beverage area.
26. Maintains past ordering and inventory records on file and updated.
27. Constantly spot checks walk-ins and freezers to ensure that inventories are maintained at adequate levels and that food is rotated properly on the first in first out basis.
28. Ensures availability of food in consideration of advance preparation needs and time scheduling. Delays and run-outs are prevented.
29. Dates all stock prior to placing it into walk-in refrigerators and freezers and dry good store room.
30. Maintains good housekeeping practices in all walk-in boxes, walk-in freezer and dry good store room.
31. Should assist executive chef and sous chef in setting up a period ending inventory list, and maintaining most current pricing with help of purchase log.