Culinary Coordinator - Part-Time

Scope of Role

• Primary:
  Produce 60 3‑gallon ice cream tubs for photo and video shoots. Create ice cream tubs following approved formulations/recipes.
• Clean and maintain production lab and ice cream equipment.
• Manage supplies and ingredients for ice cream production.
• Pack and ship tubs.
• Secondary:
  Assist with support center sampling events and support team members with miscellaneous projects as needed.

• 1+ year hands‑on experience in a food service environment, or equivalent food service training or education.
• Ability to follow a recipe using standard measurement practices and adhere to food safety standards.

180 hours over an 8‑week duration, flexible with days per week (minimum 2, maximum
4) as long as 180 hours are met. Anticipated start date: early to late June, depending on lab renovations.

Frequent heavy lifting up to 30‑50 lbs; physical labor involving pushing, pulling, and lifting of food‑handling materials. Extended periods of standing. Stamina and good footwear required. Temperature extremes: inventory management and shipping/receiving in walk‑in refrigerators/freezers. Exposure to food allergens and cleaning chemicals for food sanitation.

$XX.XX - $XX.XX per hour (base hourly pay range). Actual placement within this range will vary based on experience, education, training, and location. Hourly rates may vary based on state/local minimum wage requirements. Hourly team members will be eligible for overtime in accordance with applicable law and Inspire Brands policy.