Job Details

Reporting to the Dean of Professional Studies, the Kitchen Lab Coordinator is responsible for coordinating kitchen operations and procurement for the Hospitality Department.

Ordering

• Compile food orders from faculty
• Place food and supply orders from appropriate companies
• Receive orders, shelve items using best practices for food and consumable inventory
• Make grocery purchases for specialized items
• Submit invoices to Business Office for payment
• Reconcile petty cash
• Maintain inventory of food and supplies
• Monitor supply usage to reduce waste at the end of semesters

Kitchen Maintenance

• Coordinate with Facilities for work orders
• Contact service companies for equipment maintenance and repair not covered by Facilities
• Clean and organize all storage areas
• Ensure laundry is completed (with support from faculty)
• Coordinate opening and closing kitchen and bake shop each semester

Faculty Support

• Maintain open communication with full- and part-time faculty
• Communicate status of work orders on a weekly basis

• ServSafe Certified
• Ability to be on campus to receive orders
• Must be on campus at least three days per week
• Experience with inventory management in a restaurant setting

Salary: $32.00/hr. @ 15hr./wk

Review Date: open until filled

Applicants who do not meet the qualifications as noted above are encouraged to put in writing precisely how their background and experience has prepared them with the equivalent combination of education, training and experience required for the responsibilities of this position.

PI249511110