Culinary Laboratory Coordinator

The Culinary Laboratory Coordinator supports the operational, instructional, and experiential learning components of the culinary program and the School of Hospitality overall. This position ensures the efficient procurement and distribution of food and supplies within the School of Hospitality, manages student workers, facilitates communication with faculty; leads and supports event execution and instructional collaboration.

The role demands a strong sense of urgency with expertise in organization, budgeting savvy and strong understanding of fiscal responsibility and product knowledge, collaboration with internal and external stakeholders, and adaptability to ensure an efficient culinary lab environment.

• Coordinate the selection, procurement, purchasing, and timely distribution of all culinary lab supplies and ingredients.
• Communicate with vendors to place and track orders, ensuring quality, cost-effectiveness, and timely delivery.
• Receive and inspect deliveries, stock supplies, and maintain inventory in compliance with safety and sanitation standards.
• Maintain accurate financial records, including invoice verification, budget tracking, and actual expense ledger updates.
• Frequent communication with the department Fiscal Manager to ensure up to date and accurate program fee, and event revenue accounts.
• Advise faculty and supervisors on budget constraints and cost-saving opportunities.
• Conduct regular inspections and preventative maintenance of lab equipment and facilities with preferred vendor.
• Negotiate contracts with vendors and service providers.
• Ensure compliance with state and federal safety and sanitation regulations.
• Prepare and submit financial reports in a timely manner using Workday
  

• Recruit, schedule, and supervise work-study students or student-hourly workers in the culinary lab.
• Provide hands-on training in equipment operation, sanitation practices, requisition building and recipe execution.
• Serve as a mentor and resource for students, supporting their learning and professional development in a lab environment.

• Serve as the primary liaison between culinary faculty and lab operations.
• Coordinate with instructors weekly to ensure timely submission of supply requisitions aligned with course schedules and instructional needs.
• Assist faculty in interpreting recipes, planning lab sessions, and optimizing use of lab resources.
• Communicate with faculty and students the importance of maintaining clean, and sanitary lab conditions.

• Coordinate with School of Hospitality Event Coordinator to accept, design, plan and execute events for internal and external clients.
• Collaborate with faculty and students to design, plan, and execute culinary events and catering functions.
• Oversee logistics, procurement, and preparation for events, ensuring alignment with educational goals, program standards, and the overall mission of the school and university.
• Support students in applying classroom knowledge to real-world culinary experiences.

• Partner with internal staff and faculty on special projects, (i.e. recruitment and retention; school visits), guest lectures, and instructional initiatives.
• Provide technical support and guidance during lab classes and events.
• Assist in teaching lab classes as needed and contribute to curriculum development through operational insights.
• Develop and deliver relevant course content according to instructors' requests related to procurement, purchasing and financial tracking in the food service industry, as well as cooking demonstrations as it relates to the course content.
• Maintain scheduling and usage of lab facilities for undergraduate, graduate, and continuing education programs both internal and external to the School of Hospitality.

• Associate degree in culinary arts, hospitality management or related field with a minimum 2 years of professional culinary experience including food service operations such as kitchen management, inventory control, or catering.

Or

• 5+ years managing a food service operation including kitchen management, inventory control, or catering
• Food safety certification
• Proficiency in inventory management systems and basic business software
• Knowledge of procurement and supply chain processes
• Understanding of health department regulations, OSHA, and food safety protocols

• Bachelor's degree in culinary arts, Hospitality management or related field with a minimum of 2 years of professional culinary experience including food service operations such as kitchen management, inventory control, or catering.

Or

• 7+ years managing a food service operation including kitchen management, inventory control, or catering
• Previous relevant experience in a higher education environments
• Experience with event planning, catering coordination, or menu planning
• Additional certifications such as Certified Culinary Educator, HACCP, allergen management, or first aid
• Budget management and financial tracking
• Student supervision and training experience
• Vendor relationship management and contract negotiation experience
• Equipment maintenance and facility management knowledge.

Salary for Announcement

Under Colorado law, MSU Denver is required to provide a reasonable estimate of the compensation range for this role and should not offer a salary outside of the range posted in this job announcement. This range takes into account a variety of factors including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, analysis of internal equity, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience.

The salary range that the University reasonably expects to pay for this position is $45,300 - $56,700.The full salary range is $45,300 - $68,000.

This position is paid monthly and is eligible for MSU Denver benefits.

Schedule Information

• Full-time, 40 hours per week
• Exempt
• Monday - Friday
• Evenings and Weekend Work: As needed
• Schedule: Hybrid options, to be discussed with supervisor
• Visit our website for more information on our University's Alternative Work Arrangementspolicy.
• Travel: Frequent local travel to procure food and other supplies

Instructions to Apply

Please apply through MSU Denver Careers and submit your cover letter and resume. Select Begin Your Job Search, then search for JR104055. Internal applicants must apply through their MSU Denver Workday profile by searching 'Find Jobs'. Applications that do not contain all required documents may not receive full consideration. Professional references and their contact information will be requested from the finalist. At least one reference provided must be a supervisor (either current or former).

Please apply by Tuesday, July 15, 2025 at 11:59pm for full consideration.

Open Until Filled

The University's benefits package is comprehensive and offers medical, vision and dental, free RTD pass, tuition reimbursement, as well as a life and supplemental insurance plans, retirement plans and other programs, such as accessto a long-term disability (LTD) plan.Visit MSU Denver'sbenefits websiteto learn more.

For a brief overview, please see: https://www.msudenver.edu/wp-content/uploads/2024/01/MSU-Benefit-Summary.pdf.

The University will provide reasonable accommodations to applicants with disabilities throughout the employment application process. To request an accommodation pursuant to the Americans with Disabilities Act, please contact the Human Resources ADA Coordinator at totalrewards@msudenver.edu.

Background Checks

Metropolitan State University of Denver is dedicated to ensuring a safe and secure environment for our faculty, staff, students, and visitors. To Assist in achieving that goal, we conduct background checks on all finalists for positions at the University prior to employment.

Metropolitan State University of Denver is a unique, access-oriented campus community that values diversity, equity, and inclusion in all its forms. Our student population consists of nearly 58% first generation students and over 50% students of color. We are a designated Hispanic Serving Institution located in downtown Denver.

We create an equitable learning and working environment in concert with individuals who consistently demonstrate commitment to equity and inclusion. We greatly value the diverse identities and perspectives of our students, faculty, and staff and recognize that in order to achieve a just and equitable society, diversity must go beyond simple representation. It requires critical inquiry and dialogue and a commitment to action. We strive to provide a culture of belonging for all community members to achieve personal and professional success.