CBORD Purchasing Specialist
Under supervision of the Sourcing and Menu Manager, is the primary person responsible for CBORD (computerized kitchen order, inventory and production) system invoice, recipe and menu data entry. Responsible for CBORD data integrity through accurate and timely input and conformance to standards and procedures. Under direction of the Sourcing Manager, provides training for other staff members in CBORD use and procedures. Works closely with and takes guidance from the department dietitian on updating recipes. Assists the Sourcing Manager with CBORD and purchasing projects.High School Diploma or G.E.D. required
College: Two-year Business, Culinary Arts, or related degree preferred.
Additional skills: Two years of experience using a kitchen production database system, preferably CBORD. Must be adept in basic use of Microsoft Office Suite programs; demonstrate excellent understanding of weights and measures for home and institutional recipes and the ability and interest in performing precise and detailed work. Knowledge of food product and production terminology, pack sizes and production portion sizes and terminology required. Possess critical thinking skills necessary to extrapolate and share relevant and informative information from the CBORD database. Must be a motivated self-starter who can effectively manage time and priorities to meet multiple deadlines. Must be able to work independently and have the judgment to know when to seek guidance and approval.
Minimum of two years of experience in food service, preferably institutional, required. Successful experience in using CBORD or other food service production management software for invoice and recipe data entry required.