MCCA

Submitting Employment Opportunity Ads

Employment opportunity ads are $150. Please download and complete the information sheet on placing job ads, along with the contract, and submit with payment in full to Michigan Chefs de Cuisine, 4 Vigilance Court, Bolingbrook, IL 60440. Make your check payable to the Michigan Chefs de Cuisine. In addition to the completed contract and payment, we need a Microsoft Word Document that includes the following:

  • Brief job description
  • Any skills and prerequisite requirements
  • Approximate salary range
  • How to apply
  • Where to submit resume

Ads will be published in The Michigan Chefs newsletter for up to 3 months. The newsletter is formatted electronically in PDF format and distributed to our proprietary permission based email address list of 1250 chefs, managers, directors, educators, students and foodservice vendors each month. Newsletter ads will appear in the next available edition after information is supplied. Deadlines are the 15th of the previous month. Ads may be removed early if you make a hire. Ads will also be published on our website, Facebook and LinkedIn pages. Ads will be posted to these locations within a couple of days of receipt of the ad, depending on timing.

Current Opportunities


May 2017: Culinary Receiving Steward (Part-Time - Baker of Muskegon (CIM)

Baker College Professional Services, Inc. seeks to hire an individual to be assigned to the position of CULINARY RECEIVING STEWARD (PART-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 AND EXPERIENCE REQUIREMENTS:

  • Associate degree 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 AND 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

WORK SCHEDULE: Up to 28 hours per week, 52 weeks per year. Tentatively Monday through Thursday, but it depends on delivery volume.

REPORTS TO: CIM Program Director

STARTING DATE: ASAP

COMPENSATION: Hourly rate based on education, experience, and existing wage rates for similar positions within Baker College Professional Services, Inc.

APPLICATION PROCEDURE: Please submit cover letter and resume via email only by July 17, 2017 in care of: Baker College Professional Services, Inc.-MU (CIM), Human Resource Department, E-mail: HERE

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 (The Culinary Institute of Michigan) Campus Safety office.

May 2017: Culinary Receiving Steward (Part-Time - Baker of Port Huron (CIM)

Baker College Professional Services, Inc. seeks to hire an individual to be assigned to the position of CULINARY RECEIVING STEWARD (PART-TIME) for the benefit of and to be located at Baker of Port Huron (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 AND EXPERIENCE REQUIREMENTS:

  • Associate degree 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 AND 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

WORK SCHEDULE: Up to 28 hours per week, 52 weeks per year

REPORTS TO: CIM Program Director

STARTING DATE: ASAP

COMPENSATION: Hourly rate based on education, experience, and existing wage rates for similar positions within Baker College Professional Services, Inc.

APPLICATION PROCEDURE: Please submit cover letter and resume via email only by June 12, 2017 in care of: Baker College Professional Services, Inc. - PH (CIM), Human Resource Department, E-mail: HERE

AA/EOE

Baker of Port Huron'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 Port Huron (The Culinary Institute of Michigan) Campus Safety office.

March 2017: Qualified Culinarians (Garde Manger Chef, Experienced Cooks, and Entry Level Cooks) - The Detroit Athletic Club, Detroit, MI

At the Detroit Athletic Club our mission is to create life-enriching experiences that build meaningful relationships, foster personal and professional growth, and celebrate culture in the heart of Detroit. This mission is relevant for our team members as well as the Club's members. Join the staff of the DAC and experience the vision first hand. The DAC is located in the heart of Detroit's entertainment district, listed #3 in Zagat's America's Next Hot Food Cities.

Award-winning Culinary Operation led by Kevin Brennan, CEC, AAC with a la carte and banquet services is seeking qualified culinarians.

  • Strongly experienced Garde Manger Chef with culinary education and a minimum of 3 years supervisory experience
  • Strongly experienced cooks with culinary education
  • Entry level cooks with culinary education

Join the DAC to work for one of the finest private clubs in the country! We offer:

  • A first class salary and superior benefits
  • Career progression
  • Ongoing training
  • Safe and secure parking
  • Free meals
  • Laundered uniforms
  • Compensation is based on experience

Please submit a cover letter and resume HERE, or fax to 844.272.1910

February 2017: Banquet Sous Chef and Sous Chef - Walnut Creek Country Club, South Lyon, MI

We are looking for candidates who want to grow with our new concept of country club dining. We have recently completed an extensive renovation which includes two new member dining areas. If you are serious about your culinary career and preparing great food, this is the place for you!

  • Passionate about great food
  • 2-5+ years of kitchen management experience in a fast-paced, upscale-casual, restaurant, hotel, or country club
  • Culinary degree and certification preferred, but not required
  • Strong leadership and time management skills
  • Previous responsibility for effective training of kitchen team members
  • Self-disciplined, multi-tasker with exceptional team building abilities
  • Proven ability to develop strong relationships
  • Job requires night, weekend, and holiday availability
  • Standard benefits package including health, dental, vision, and retirement savings
  • Compensation is based on experience

Submit resume and inquiries to Drew Sayes, C.E.C. at 248-493-5104 or email