Culinary Receiving Steward

Location: Baker of Muskegon (CIM)
Compensation: Hourly rate based on education, experience, and existing wage rates for similar positions within Baker College Professional Services, Inc. Full Time - Benefits Package.
Start Date: October 16, 2018

Reports To: CIM Program Director
Work Schedule: 1st Shift Monday – Friday 6:30am – 3:30pm, Full – Time (52 weeks)
Application Deadline: October 1, 2018

Available To: All applicants

Baker College Professional Services, Inc. seeks to hire an individual to be assigned to the position of CULINARY RECEIVING STEWARD (FULL-TIME) for the benefit of and to be located at Baker of Muskegon (The Culinary Institute of Michigan).

General Statement of Duties:

The Culinary Receiving Steward is responsible for receiving, requisitioning, stocking, and inventory for all food, liquor, beverage, and non-food supplies for all areas of The Culinary Institute of Michigan (CIM). This position works directly with the Dean and Restaurant Manager as well as the Baker College Financial Services department to ensure that all programs are meeting and maintaining budgetary guidelines.

Minimum Education & Experience Requirements:

  • Associate degree from an accredited college or university in Culinary Arts, Baking and Pastry, or Food and Beverage Management is required
  • ServSafe Sanitation Manager Level Certification required
  • Minimum of 1-year work experience at the Sous Chef or Chef level
  • Certified Sous Chef by the American Culinary Federation preferred
  • Must have strong communication and multi-tasking skills
  • Must be knowledgeable with food, and food handling/receiving
  • Ability to work well with vendors
  • Must be able to work within and maintain a budget
  • Knowledgeable in Microsoft Office Suite and Google Apps
  • Strong working knowledge of Excel spreadsheets
  • Ability to lift and maneuver independently a minimum of 50 lbs.

Duties & Responsibilities:

  • Works with vendors as orders are received to ensure that all products meet standards for quality, quantity as ordered and specified
  • Works with all faculty and students in the recycling efforts of CIM
  • Maintains par stock level on required items
  • Conducts monthly physical inventory of all food, beverage, alcohol, non-food supplies and paper goods for CIM Labs and Courses Restaurant
  • Handles the requisitioning system of all products required to run CIM culinary labs
  • Delivers requisitioned food items and non-food items to the appropriate lab at the appropriate time
  • Maintains sanitary coolers, freezers, dry store room, and receiving area
  • Properly rotate, label, date, and thaw all food products required for labs
  • Maintain all food storage, beverage storage, alcohol storage, paper storage and chemical storage areas as mandated by the County Health Department and State of Michigan Liquor Control Commission
  • Ensure that all foods are being requisitioned properly by lab instructors and product is properly tracked through the requisitioning system
  • Direct and supervise any workstudy students working within the receiving department
  • Procures food and non-food supplies from the store as instructed by the Dean or Restaurant Manager
  • Other duties as assigned

Application Procedure:

Please submit cover letter and resume via email only by October 1, 2018 in care of:

Baker College Professional Services, Inc.-MU (CIM)
Human Resource Department
E-mail: [email protected]

www.baker.edu

AA/EOE

Baker of Muskegon’s (The Culinary Institute of Michigan) combined Annual Security and Fire Safety Report is available to anyone. This report is required by federal law and contains policy statements and three years’ worth of crime statistics for the school. This report is available online here. You may also request a paper copy from the Baker of Muskegon’s (The Culinary Institute of Michigan) Campus Safety office.

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