Purchasing Coordinator

Purchasing Coordinator

At The Cypress of Charlotte, we offer more than just a workplace—we offer a vibrant, resort-style environment where meaningful work meets a strong sense of community. As Charlotte's premier Life Plan Community, nestled on 65 scenic acres in SouthPark, The Cypress blends luxury living with compassionate care. Our team is made up of talented, diverse professionals who are deeply committed to making a positive impact every day. If you're looking for a warm, supportive setting where your contributions are valued and your work truly matters, The Cypress of Charlotte is a place where you can thrive!

The Cypress of Charlotte is recruiting for a hospitality focused Purchasing Coordinator to join our team! This position is responsible for managing and controlling all kitchen inventory working with the Executive Chef and Food & Beverage Director, and assists in the supervision of all kitchen employees.

Budget and inventory cost control - manages kitchen budget and weekly spend down reporting, approves and enters purchase orders, works with finance to reconcile accounts. Monitors inventory levels, conducts monthly inventory audits, implements and enforces FIFO inventory practices, tracks waste and optimizes stock rotation to reduce loss and improve efficiency. Procurement and supply management - evaluates and selects supplies based on quality, service, and pricing, maintains supplier price lists and performance records, oversees receiving, storage of all products, etc. Operational coordination and management - collaborates to align purchasing with operational needs, serves as opening manager until the Executive Chef arrives, implements and manages requisition system to streamline internal ordering processes, assists kitchen staff with all aspects of daily assignments, such as food orders, prepping, cooking, expediting orders, etc.

Proven management/supervisory experience in purchasing or operations within hospitality or food service. Strong knowledge of food products, culinary operations, and kitchen workflows. Two to three years cooking experience in a hotel, restaurant, or club with fine dining preferred. Culinary education and supervisor background desirable. SERVSafe Certification required. Ability to perform simple arithmetic and understand measurements and conversions. Ability to plan and organize work, to interpret instructions, recipes, specifications and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet.