Culinary Systems Coordinator in Detroit, Michigan at DBG Detroit

About DBG Detroit

DBG is more than an after-school program—we're a family. We support Detroit students ages 8–18 through education, athletics, mentorship, and intervention, preparing them to become the leaders and changemakers our world needs, with continued support to the age of 25. Our goal? That DBG graduates are confident, college-bound, career-ready, and community-focused, representing their brilliance in the boardrooms, classrooms, and neighborhoods of the future.

Job Type: Guaranteed Part-Time (25 hrs/week)

Schedule: 10am-3pm

Pay: Pay: $20.00-$22.00/hour

Benefits: All part-time employees are eligible to accumulate paid sick time off, 401(k) with company matching and company-paid short-term disability coverage

Inventory & Procurement

• Collaborate with Culinary Community Manager to manage kitchen inventory, vendor relationships, and budgeting
• Maintain accurate records of all food deliveries and inventory levels

Systems & Sustainability

• Oversee smart kitchen systems that track food waste, youth preferences, and nutrition analytics
• Maintain documentation for all USDA reimbursement requirements, year round
• Implement composting, recycling, and low-waste initiatives
• Maintain and troubleshoot Living Pantry systems and other tech-based infrastructure that will support the connection between the kitchen and the DBG community
• Ensure food safety, compliance, and kitchen cleanliness protocols are upheld daily
• Organize and maintain kitchen documentation, including filing systems and digital records
• ServeSafe certification (or willingness to obtain within 30 days of hire)
• Participate in broader team efforts, adapting responsibilities as the program evolves
• Act as a liaison between the program team and the culinary team

DBG expands programming during the summer months, so this role needs to be able to flex to meet the needs of the program.

Qualifications:

• Preferred: 2+ years in food service operations, kitchen management, or sustainability work
• Familiarity with kitchen technology, inventory systems, data systems
• Experience with youth-led or community-based initiatives a plus
• Strong project management and budgeting skills
• Passionate about the intersection of food, data, and community wellness