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
• 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

• Current full- or part-time faculty in the Hospitality Department
• ServSafe Certified
• Ability to be on campus to receive orders

Salary and hours: 10/hr @ $30.03/hr (temporary non-benefited position)

Review date: open until filled