How would you like to make a direct impact on the health and well-being of our community through culinary education? If you thrive in a collaborative, fast-paced environment and are passionate about using food as medicine to improve health outcomes, Kalamazoo Valley Community College may have the perfect opportunity for you. Join a dynamic team dedicated to developing innovative culinary education programs that empower individuals, healthcare professionals, students and community members to make healthier food choices through hands-on learning.
About Us
Kalamazoo Valley Community College is a comprehensive, fully accredited, public, two-year college in Kalamazoo, MI. We offer associate degrees in more than 60 areas of study and 50 certificate programs. Kalamazoo Valley Community College creates innovative and equitable opportunities that empower all to learn, grow, and thrive.
About the Opportunity
Kalamazoo Valley is seeking a full-time Medical Culinary Program Coordinator. The Medical Culinary Program integrates culinary arts, nutrition science and lifestyle medicine to improve health through practical food education. Through community partnerships, healthcare collaborations and experiential learning, the program provides evidence-based education that promotes healthy eating, chronic disease prevention and lifelong wellness.
In this role, you will support the planning, coordination, implementation and evaluation of medical culinary and community nutrition education programs. You will work collaboratively with faculty, healthcare organizations, community partners and culinary professionals to develop engaging educational experiences that promote healthy lifestyles across diverse populations. Key duties would include the training of instructors and faculty, coordination of logistics for events and workshops and ensuring all kitchen operations run smoothly and safely.
Specific Responsibilities of this Position Include
- Provide onsite coordination and support for classes, community events, health fairs, culinary demonstrations and workshops, while ensuring alignment with dietary restrictions, program goals and customer needs.
- Provide training on food sourcing, requisitions and preparation methods to support classroom and event needs.
- Coordinate program scheduling, classroom and teaching kitchen logistics, equipment needs, and instructional materials.
- Maintain strict adherence to food safety regulations, sanitation protocols and institutional policies for kitchen operations and grant-funded programs.
- Coordinate food and supply procurement, receiving and inventory control to support efficient and cost-effective operations.
- Collaborate with medical professionals to create recipes based on specific dietary needs, conduct nutrient analyses and develop related training content.
- Track program data, assess training effectiveness, manage records and contribute to budget planning and compliance reporting.
- Work with faculty, staff, businesses and community organizations to plan programs, secure funding and foster industry relationships.
- Assist with curriculum development, facilitate student-employer connections and provide career support for academy students and alumni.
Knowledge, Skills and Abilities
- Knowledge of effective customer service principles.
- Knowledge of institutional policy and procedure principles.
- Knowledge of budget principles and practices.
- Skill in the use of computers and software applications related to the essential functions of the job.
- Skill in effective verbal and written communication.
- Ability to identify and resolve problems in a timely manner.
- Ability to work independently with minimal supervision.
- Ability to establish and maintain effective working relationships with other personnel and the public.
