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

August 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.


  • 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.


  • 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


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


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.