Culinary Supply Chain & Procurement Coordinator - Muskegon, MI

Discover the opportunity to join Baker College, honored as one of the 2024 Best and Brightest Workplaces in West Michigan, Metro Detroit, and Nationally!

Are you passionate about keeping things running behind the scenes-flawlessly, efficiently, and on budget?

Join the heart of culinary operations at the Muskegon Culinary Institute of Michigan, where precision meets passion. We're looking for a detail-driven Culinary Supply Chain and Procurement Coordinator to orchestrate the flow of everything from fresh produce to fine spirits, ensuring our kitchens, classrooms, and service areas are fully stocked and ready to deliver excellence.

The Culinary Supply Chain and Procurement Coordinator oversees the purchasing, receiving, inventory, and distribution of all food, beverage, alcohol, and non-food supplies for CIM labs and retail outlets. This role ensures timely and accurate delivery of goods, maintains proper storage conditions and sanitation, and upholds compliance with health and liquor control regulations. The Coordinator manages inventory levels, conducts monthly physical counts, supervises student workers in receiving, and collaborates closely with faculty, vendors, and the finance department to ensure procurement aligns with budgetary and quality standards. During summer months, the position may also serve as Sous Chef in the restaurant, supporting culinary operations as needed

The ideal candidate will have an associate degree in Culinary Arts, Baking and Pastry, Food and Beverage Management, Hospitality Management, or a related field, with a bachelor's degree preferred. A minimum of five years of relevant work experience is required, including at least three years in a leadership role such as Kitchen Manager or Working Chef. Candidates must demonstrate strong multitasking and communication skills, a solid understanding of food handling and receiving, and experience managing vendor relationships and budgets. Proficiency in Microsoft Excel and general computer skills is essential, along with the ability to solve complex problems, analyze data, and communicate effectively with a range of stakeholders.

At Baker College, we're on a mission to transform education with a Student-First philosophy. Our President's vision is dedicated to creating an environment where students, faculty, and staff flourish. Join us in cultivating a culture of belonging and engagement, where every individual is valued and appreciated.

The successful candidate will believe in and support the student-first philosophy while contributing to the overall success of Baker College, and acting as a positive role model and brand ambassador on and off campus.

The full position description is available for your review online - Culinary Supply Chain & Procurement Coordinator

ABOUT BAKER COLLEGE:

Founded in 1911, Baker College is committed to embracing technology, sparking innovation, and fostering a supportive learning environment where students can get the real-world knowledge, skills, and experiences they need to pursue the life and career they want. Each of our six campus locations is special, with a unique culture, collection of academic programs, and landscape.

Baker College is an independent, private, non-profit institution that grants associate, bachelor's, master's, and doctoral degrees on campuses across Michigan and online. Our student-first philosophy is the cornerstone of our institution-it is our compass, guiding us and keeping us on course, ensuring that our students and their success are always our main priority. Our dedication to the success of our students ensures that we will all go Further Together!

Please visit Baker College Careers Page for more information.

TITLE IX NON-DISCRIMINATION POLICY:

Baker College prohibits sex discrimination in any education program or activity that it operates. Individuals may report concerns or questions to the Title IX Coordinator. The notice of nondiscrimination is located in the Baker College Title IX Policy.

The ideal candidate will have an associate degree in Culinary Arts, Baking and Pastry, Food and Beverage Management, Hospitality Management, or a related field, with a bachelor's degree preferred. A minimum of five years of relevant work experience is required, including at least three years in a leadership role such as Kitchen Manager or Working Chef. Candidates must demonstrate strong multitasking and communication skills, a solid understanding of food handling and receiving, and experience managing vendor relationships and budgets. Proficiency in Microsoft Excel and general computer skills is essential, along with the ability to solve complex problems, analyze data, and communicate effectively with a range of stakeholders.