Purchasing Manager

The Culinary Services team at Saint John’s University invites applications for a full-time (1.0 FTE), benefit eligible position of Purchasing Manager.

Why Join Us?

 The College of Saint Benedict and Saint John’s University offer a competitive and comprehensive benefits package for full-time employees, including:

• Health, Dental, and Vision Insurance
• 18 Paid Holidays Annually
• Generous Vacation and Sick Leave
• Life and Long-Term Disability Insurance
• Tuition Remission for Eligible Dependents
• Employer Contributions to a Retirement Plan
• Employee Assistance Program with access to free or discounted counseling, legal guidance, financial coaching, and more

Join a committed team dedicated to safety, community, and service in a supportive and values-driven work environment.

To learn more about our benefits, visit mycsbsju.edu/jobs.

The Purchasing Manager oversees product and equipment procurement for the Culinary Services Department, ensuring alignment with college purchasing policies and budgetary guidelines. This role manages supplier relationships, inventory and cost controls, and compliance processes to support efficient and reliable operations. The Purchasing Manager also collaborates with culinary and campus partners to support menu planning and product selection and provides leadership for warehouse staff and delivery operations to ensure timely and accurate distribution of supplies.    

Institutional Inclusion Visioning Statement

The College of Saint Benedict (CSB) and Saint John’s University (SJU) believe that an excellent liberal arts education requires an understanding and appreciation of cultural difference and that everyone deserves to feel safe and morally valued. To that end, we will challenge our own practices and systems. Our commitment to an inclusive environment will be incorporated into all decision-making processes. We dedicate ourselves to cultivating an equitable, inclusive community founded on respect for all persons.

CSB and SJU offer competitive salaries and a comprehensive benefits program (click the benefits tab above the position summary section to view more information). For further information regarding our institutions, visit CSBSJU.

The posted wage represents CSB and SJU's good faith estimate of likely compensation at the time of posting. Actual pay will be dependent upon several factors, including the candidate's experience, qualifications, and skills, and may fall outside of the range indicated.

Purchasing and Supplier Management

• Develop and maintain relationships with food, beverage, and supply vendors.
• Source and purchase products and supplies that meet the quality standards of the Culinary Services department.
• Negotiate pricing, contracts, and service agreements to ensure best value for the college.
• Assist in selection, renewal, and conclusion of vendor contracts and agreements.
• Communicate with vendors to identify new products, trends, and cost-saving opportunities.
• Review and verify invoices for accuracy and submit for payment in a timely manner.

Inventory Management

• Oversee inventory of food, beverages, and dining supply items.
• Maintain inventory levels that reflect production schedules and operational needs.
• Monitor stock levels and ensure timely reordering of products.
• Conduct regular inventory audits to track usage, control costs, and minimize waste.
• Ensure proper storage, rotation, and handling of perishable items to prevent spoilage.

Budgeting and Cost Control

• Work closely with campus partners to develop and negotiate contracts and rebates.
• Monitor expenditures and implement cost-saving measures across purchasing and inventory.
• Ensure compliance with allocated budgets and recommend adjustments as needed.
• Prepare reports on inventory levels, supplier performance, pricing changes, and procurement trends.
• Use data and menu management system insights to identify efficiencies and control costs.
• Ensure menu management software reflects current pricing.
• In the absence of the Menu Management Software & Data Specialist, maintain or support maintenance of the menu management system to ensure continuity in the
• Promote sustainable purchasing practices, including sourcing local products and supporting waste-reduction initiatives.

Compliance, Safety and Sanitation 

• Ensure all purchases comply with federal and state food safety regulations (e.g., USDA, FDA).
• Partner with the culinary team to implement safe storage and handling practices, including proper rotation and HAACP standards.
• Stay current on relevant laws, regulations, and trends in food safety and sustainable sourcing.
• Oversee the condition, safety, and organization of all storage areas, including receiving docks, coolers, freezers, dry storage, and waste/dumpster areas.
• Coordinate culinary equipment orders, repairs, installations, and maintenance with campus partners or independently as needed.
• Maintain accurate records of equipment inventories, repair history, and warranty documentation.

Supervision and Collaboration 

• Work closely with the culinary and operations teams to ensure seamless communication and efficient operations.
• Supervise, mentor, and train warehouse staff responsible for receiving vendor deliveries; ensure accurate counts and quality standards.
• Train approved drivers on safe operation of lift equipment and catering vehicles.  
• Coordinate delivery of products to other culinary units, campus departments, and catering locations.
• Support daily culinary operations (front and back of house) and provide additional support to Catering as needed.

Other duties as assigned. 

• High school diploma required.
• Minimum two years of purchasing experience in a high-volume setting, preferably in foodservice or hospitality.
• Two or more years of supervisory experience required; four or more years preferred.
• Strong negotiation and supplier relationship management skills.
• Proven leadership abilities.
• Effective oral and written communication skills; able to represent Culinary Services professionally with internal and external partners.
• Ability to plan, organize, solve problems, meet deadlines, and multitask.
• Proficient in reading, interpreting, and analyzing financial reports.
• Proficient in Microsoft Office; experience with menu management software preferred.
• ServSafe certification preferred; must obtain within six months of hire.
• Valid driver’s license and ability to meet college defensive driving requirements.
• Ability to work a flexible schedule, including nights, weekends, and holidays.

Physical requirements: 

• Ability to perform physical tasks for extended periods, including lifting, pushing, pulling, stooping, and reaching, squatting, standing, etc. as required.
• Ability to lift to 50lbs, with or without assistance.
• Ability to stand or walk for extended periods of time.  
• Able to tolerate fluctuations in temperature and humidity.

Travel requirements:

• Occasional travel between the campuses of the College of Saint Benedict and Saint John’s University.

Applications are accepted online by clicking on "Apply." Candidates are asked to complete the application form and submit a cover letter and resume.

If you require an accommodation to participate in the SJU hiring process, please contact Human Resources at (320) 363-5500 or [email protected].

It is the policy of SJU to conduct a pre-employment background check. An offer of employment is contingent upon a successful background check. Saint John's University also utilizes E-Verify as part of its onboarding process to confirm work authorization.

Saint John's University is an Affirmative Action/Equal Opportunity Employer. The College of Saint Benedict and Saint John's University are Affirmative Action/Equal Opportunity Employers.