Jamie LeRoux
Department Chair, Culinary Arts and Food and Beverage Management
With more than ten years in the food service industry, Jamie LeRoux joined Baker College of Muskegon in 2001 as a front-of-the-house instructor in the Marquette Room, our first student-run restaurant. She currently serves Baker College’s Culinary Institute of Michigan as Department Chair for Culinary Arts and Food and Beverage Management. Le Roux’s professional background includes:
- Food and Beverage Director, Grand Haven Golf Club, Grand Haven, Michigan
- Restaurant Manager, Spring Lake Holiday Inn Spring Lake, Michigan
- Co-owner, The Sardine Room, Muskegon, Michigan
- General Manager, Dee-lite Thymes Three, Grand Haven, Michigan
- Dining Room Manager, Docker’s Waterfront, Muskegon, Michigan
Ms. LeRoux has served as a board member of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122, and is a student advisor for the chapter. She received her Bachelor of Business Administration from Baker College of Muskegon. Active in many professional organizations, her professional affiliations and certifications include: - Dining Room Associate, Federation of Dining Room Professionals (FDRP)
- TIPS Trainer, Training for Intervention Procedures
- State of Michigan Teachers Certification
- ServSafe Sanitation Certification
- Member, American Association of University Women
- Member, ACF, West Michigan Lakeshore Chapter MI 122
- Member, FDRP
