Center of the Plate - Category Manager

Job Description

Job Description

Center of the Plate Category Manager

The Center of the Plate Category Manager is responsible for managing protein categories- including beef, pork, poultry, seafood, and specialty meats – within the organization. This role drives category strategy, vendor negotiations, pricing, and inventory management to achieve profitability and customer satisfaction. The COP Category Manager serves as a subject matter expert, supporting sales teams and ensuring competitive positioning in the marketplace.

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Schedule: Monday-Friday 8:00 AM-5:00 PM. This is a salaried position schedule may change due to business demands.

Pay: $95,000-$111,000 based on experience

Responsibilities:

• Recommend SKU rationalization and assortment optimization.
• Support field sales with joint calls and product demonstrations.
• Develop and execute category plans to meet sales and margin goals.
• Monitor slow-moving or obsolete inventory and implement corrective actions.
• Negotiate supplier programs, pricing, and rebates to maximize earned income.
• Provide training and product knowledge sessions for sales teams and customers.
• Maintain optimal inventory levels to meet customer demand while minimizing waste.
• Conduct category reviews and analyze market trends, pricing, and competitive activity.
• Build and maintain strong vendor relationship while ensuring compliance with food safety standards.
• Partner with Sales, Marketing, Operations, and Finance to align category initiatives with company goals.

Requirements:

• At least 3 years in purchasing or procurement roles preferred.
• At least 5 years of experience in foodservice, protein category management, or related field.
• Previous experience in training and supporting sales team is a plus.
• Strong understanding of protein market trends and culinary applications is a plus.
• Ability to be proficient in Microsoft Office Suite and ERP systems.
• Ability to have excellent communication and presentation skills.
• Ability to have strong negotiation, analytical, and organizational skills.
• Ability to have proven manage vendor relationships and drive category profitability is a plus.
• Working knowledge of HACCP and food safety standards is a plus.

About us

Since 1939, our family has delivered quality and integrity—in our business, our products, and our relationships. Founded by Nicholas Mouskondis over 80 years ago, Nicholas and Company are third-generation family owned and operated. With both our family and our business rooted in the community, we’re the local choice for foodservice.

-us/

What we offer

• Competitive compensation package and generous Health benefits (Medical, dental and vision)
• 401K profit-sharing plan
• HSA with employer contributions
• Wellness program with premium incentives
• Tuition reimbursement up to $4,000 per calendar year
• Driven work environment that recognizes, respects, and appreciates results

Must be able to perform essential duties and responsibilities efficiently, accurately, and safely with or without accommodation. Must comply with all company policies and procedures, as well as, state, federal and safety regulations.