Senior Culinary Procurement & Supplier Relations

Epic; Jackson (MS); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Stock grants

Relocation assistance

Annual bonuses

Sabbatical after 5 years

Job summary

Epic is seeking a procurement professional to support its culinary department at our Madison campus. You will source supplies ranging from large industrial appliances to small wares, while building durable relationships with vendors and collaborating with chefs, catering, facilities, and accounting teams.

You will prioritize local sourcing when possible, manage cost and quality, and participate in a dynamic sourcing strategy that supports daily menus and seasonal offerings.

Qualifications

• Proven procurement experience in a large kitchen, culinary, or hospitality setting.
• Strong vendor management and negotiation skills.
• Proficient with Excel and Access for data tracking and reporting.
• Excellent written and verbal communication with cross‑functional teams.

Responsibilities

• Procure large industrial appliances, merchandising equipment and small wares for the culinary department.
• Establish, develop and maintain relationships with a variety of vendors, from local farmers to national wholesalers.
• Collaborate with chefs, catering, events, facilities, and accounting teams to ensure cost, quality and sustainability goals.
• Support daily sourcing needs and continuously update supplier base to reflect regional, international, and seasonal offerings.

Skills

Procurement expertise

Vendor relations

Excellent communication

Attention to detail

Relocation willingness

Tools

Excel

Access

Job description

Epic is seeking a procurement professional to support its culinary department at our Madison campus. You will source supplies ranging from large industrial appliances to small wares, while building durable relationships with vendors and collaborating with chefs, catering, facilities, and accounting teams.

You will prioritize local sourcing when possible, manage cost and quality, and participate in a dynamic sourcing strategy that supports daily menus and seasonal offerings.