The Culinary Coordinator has the day to day responsibility for CBORD recipe operations for all UDS kitchens. This includes recipe clean up, accuracy, evaluation, entry, and training. The Culinary Coordinator will be responsible for instructing and assisting culinary personnel in effective and efficient utilization of CBORD in kitchen operations for nutritional accuracy, costing, production and inventory for all dining units. This position is also responsible to ensure that approved items for recipes are order/used and that substitute items are in place with the vendor in case of shortage. This position also works with all vendors to resolve issues with ordering, delivery, rebates and shortages.
This is a position that requires working around large food service equipment, hot surfaces, steam and slippery floor conditions. Job requires being on feet for 8-12 hours depending on the day. Other duties as assigned.

Special Instructions to Applicants

Education & Experience

Position Qualifications:

Minimum Qualifications:

High School/GED and eight years of experience working in a University kitchen environment or within a hotel, conference center, or university catering department, with large and multiple events, developing and training employees in a food service setting, creating and developing menus; plus two years of experience with financial management (Cost controls managing food and labor expenses, costing menus) in a culinary setting.
OR
Bachelor's degree in Hotel Restaurant Administration or Culinary Management and four years of culinary experience which includes supervision and management.

Valid Drivers License
Servsafe Certification

• Excellent culinary skills.
• Extensive knowledge of food handling and sanitation standards.
• Experience in high volume operation and menu composition.
• Strong problem-solving and analytical skills.
• Good communication skills.
• Strong organizational skills
• Knowledge of purchasing; inventory controls, supplies and equipment.

Preferred Qualifications:

Bachelor's degree in HRAD, Nutrition, Business, Culinary or related.

Four years of culinary experience which includes supervision and management, in combination with a Bachelor's degree in Hotel/Restaurant Administration or Culinary Management.

Oklahoma State University (OSU) strives to provide a safe study, work, and living environment for its faculty, staff, volunteers and students. To support this environment and comply with applicable laws and regulations, OSU conducts pre-employment background checks on final candidates. Offers of employment are contingent upon the successful completion of a background check. The type of background check conducted varies by position and can include, but is not limited to, criminal (felony and misdemeanor) history, sex offender registry, motor vehicle history, financial history, and/or education verification. Background checks will be conducted when required by law or contract and when, in the discretion of the university, it is reasonable and prudent to do so.

Oklahoma State University, as an equal opportunity employer, complies with all applicable federal and state laws regarding non-discrimination and affirmative action. Oklahoma State University is committed to a policy of equal opportunity for all individuals and does not discriminate based on race, religion, age, sex, color, national origin, marital status, sexual orientation, gender identity/expression, disability, or veteran status with regard to employment, educational programs and activities, and/or admissions. For more information, visit eeo.okstate.edu.