Job Information
Michigan State University(MSU) Culinary Coordinator- Kellogg Center / Culinary Coordinator in East Lansing, Michigan
Working/Functional Title
Culinary Coordinator- Kellogg Center
Position Summary
Coordinates food, beverage and service activities for meals, events, special functions and related activities by utilizing the latest trends and methods in the food industry.
- Supervises student, on-call and temporary employees, and oversees the work of assigned regular employees in serving food and beverage items, maintaining high levels of staff service and guest satisfaction
- Interviews, hires, trains, schedules, disciplines and evaluates student support staff
- Monitors beverage and supply inventories in order to control costs and ensure adequate supplies
- Creates and manages all assigned special events for the State Room Restaurant as well as the Kellogg Center Events team as needed
- Monitors daily food production and presentation for the State room restaurant to ensure meal service is up to KC standards
- Coordinates computer programming for all menu items and menu changes
- Assists in maintaining personnel and payroll records
- Maintains or increases knowledge in food and beverage preparation and service through coursework, readings, workshops, seminars or related activities
- Keeps abreast of health and safety issues pertinent to the food industry
All positions in SLE are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other emergency condition, you will be expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If you have an approved remote work agreement to work a portion of your normally scheduled work hours remotely, you may be called upon to work on-site to serve the MSU community
Unit Specific Education/Experience/Skills
Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in Hotel Restaurant and Institutional Management, Dietetics, Food Systems and Economics Management, Nutrition, or a related field; three to five years of progressively more responsible or expansive work experience in customer relations, specialty food service production and service, and food sanitation and safety procedures; and experience working with food preparation equipment and food service accounting procedures; or an equivalent combination of education and experience.
Equal Employment Opportunity Statement
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.
Work Hours
Variable based on operational needs and events schedule
Website
careers.msu.edu
Summary of Physical Demands
Physical Demands: must be able to lift up to 75 pounds