Job Overview
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Employee wellness programs
Job Description
Purdue University, located in West Lafayette, is a renowned institution known for its commitment to innovation, research, and excellence in education. Established over 150 years ago, Purdue has a rich history of groundbreaking work in various fields, particularly in STEM (science, technology, engineering, and mathematics). Beyond its academic achievements, Purdue fosters an inclusive and dynamic community that supports the imagination, ingenuity, and innovation of its students and staff. The university's dining services play a crucial role in enhancing campus life by providing nutritious, high-quality meals to students and staff, contributing to the overall campus experience with a focus on variety, health, and customer satisfaction.
The role of Culinary Coordinator at Purdue University is an essential position within the university's dining services team. This position holds primary responsibility for product ordering, overseeing storeroom staff, managing purchasing processes, product evaluation, and supporting daily foodservice operations. The Culinary Coordinator works closely with the chef and operations teams to develop, cost, and implement menus tailored for the diverse dining needs of the campus community. This role requires a hands-on approach to food production, particularly in a fast-paced, high-volume environment, ensuring that all offerings meet the highest standards of quality and variety. The position demands strong organizational skills, knowledge of food and labor cost management, and proficiency in food inventory systems. Certified expertise, such as in the ServSafe sanitation program, is required or should be attainable within one year. The Culinary Coordinator will play a vital part in maintaining cost controls while promoting a positive dining experience for students. This position is classified as a professional role with exempt status and offers eligibility for retirement plans and comprehensive benefits. Purdue University emphasizes employee well-being and offers a competitive benefits package, reflecting its commitment to its workforce's health and professional growth.
The role of Culinary Coordinator at Purdue University is an essential position within the university's dining services team. This position holds primary responsibility for product ordering, overseeing storeroom staff, managing purchasing processes, product evaluation, and supporting daily foodservice operations. The Culinary Coordinator works closely with the chef and operations teams to develop, cost, and implement menus tailored for the diverse dining needs of the campus community. This role requires a hands-on approach to food production, particularly in a fast-paced, high-volume environment, ensuring that all offerings meet the highest standards of quality and variety. The position demands strong organizational skills, knowledge of food and labor cost management, and proficiency in food inventory systems. Certified expertise, such as in the ServSafe sanitation program, is required or should be attainable within one year. The Culinary Coordinator will play a vital part in maintaining cost controls while promoting a positive dining experience for students. This position is classified as a professional role with exempt status and offers eligibility for retirement plans and comprehensive benefits. Purdue University emphasizes employee well-being and offers a competitive benefits package, reflecting its commitment to its workforce's health and professional growth.
Job Requirements
- Bachelor’s degree preferred
- Minimum three years of experience in high-volume foodservice production and ordering
- ServSafe certification or ability to obtain within one year
- Knowledge of food inventory management systems
- Proven ability to manage food and labor cost controls
- Strong organizational and multitasking skills
- Ability to work flexibly in a fast-paced environment
Job Qualifications
- Bachelor’s degree in hospitality and tourism management, dietetics, foods and nutrition, foods in business, or related field preferred
- Three years’ experience in foodservice production and ordering emphasizing high volume feeding
- Hands-on food production experience
- Certification in ServSafe sanitation program required or ability to obtain within one year
- Knowledge of food inventory management systems
- Strong organizational skills
- Ability to manage food and labor costs
Job Duties
- Manage product ordering and inventory controls
- Oversee storeroom staff and daily foodservice operations
- Collaborate with chefs and operations teams on menu development and costing
- Evaluate food products for quality and variety
- Ensure compliance with food safety regulations and standards
- Maintain food and labor cost controls to meet budget targets
- Assist in implementing high-volume food production in a fast-paced environment
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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