Hospitality Purchaser & Inventory Lead

JOEY Restaurant Group; Newport Beach (CA); On-site; USD 33,062 - 38,572; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

Employee discount

Disability insurance

Flexible schedule

10% discount for self and guests

Job summary

JOEY Restaurant Group in Newport Beach is seeking a Purchaser with 1-3+ years of culinary operations experience to manage product inventory, prep systems, and order guides. You will help deliver quarterly strategic goals, train team members, and uphold safety, quality, and hospitality standards while supporting budgets and vendor relations.

You will collaborate with the Day Sous Chef, ensure efficient service, and maintain a professional, warm atmosphere for guests and partners alike.

Qualifications

• 1-3+ years of culinary experience (if you have high potential but less experience, we still want to meet you!).
• Must have or be able to obtain valid local and/or state Food Handler and California Responsible Beverage Service certifications.

Responsibilities

• Assist the Day Sous Chef in managing the day operations.
• Foster a cohesive and collaborative team environment through exemplary leadership.
• Impact the delivery, quality and execution of product to guests; uphold coordination, bill times and dish specifications.
• Ensure team members are trained on product, execution, restaurant systems, and coaching on company standards.
• Maintain and challenge effective inventory levels for service; including prep systems, inventory levels and order guides.
• Ensure product inventory levels meet budget and sales needs.
• Execute pristine environment and ensure all equipment/tools are maintained.
• Exude professionalism and genuine warmth and care towards fellow partners, guests, vendors, business associates, etc.

Skills

Leadership

Communication

Hospitality

Problem solving

Teamwork

Professional appearance

Job description

JOEY Restaurant Group in Newport Beach is seeking a Purchaser with 1-3+ years of culinary operations experience to manage product inventory, prep systems, and order guides. You will help deliver quarterly strategic goals, train team members, and uphold safety, quality, and hospitality standards while supporting budgets and vendor relations.

You will collaborate with the Day Sous Chef, ensure efficient service, and maintain a professional, warm atmosphere for guests and partners alike.