On-Call Teaching Kitchen Coordinator

Essential Responsibilities

• Aid in setting up, breaking down, and maintaining cleanliness of the kitchen, stockroom, and other support facilities for various programs.
• Collaborate with internal stakeholders to support the execution of non-degree programs.
• Supervise Earn & Learn students supporting non-degree programs.
• Manage food par stock levels, ordering, and delivery of supplies to ensure availability and minimize waste.
• Organize and maintain dry storage areas, equipment, and other workspaces to ensure a tidy and efficient environment.
• Maintain CIA standards in all supported areas, including quality, execution, organization, cleanliness, and precision.
• Assist with meal production, menu creation, and ordering to meet CIA service and quality standards.
• Participate in planning meetings and collaborate with internal stakeholders to manage specialty equipment and control procedures.
• Provide recommendations for equipment maintenance and replacement.
• Assist customers with inquiries, provide guidance on equipment safety, and locate needed items.

Required Qualifications

• High school diploma or equivalent.
• One (1) year of related work experience in the wine/beverage, foodservice, event management, or hospitality industry.
• Associate or Bachelor’s degree in culinary arts, food and beverage management, hospitality, or a related field (preferred).
• Previous experience in the wine and beverage, foodservice, event management, or hospitality industry (preferred).
• ProChef Level 1 certification (required).

Required Skills

• Demonstrated professional culinary techniques.
• High level of service responsiveness to customers.
• Strong teamwork and interpersonal skills.
• Adaptable, dependable, and capable of handling multiple priorities simultaneously.
• Proficiency in baking and pastry fundamentals.
• Excellent communication skills.

Working Conditions

• Must be able to work nights and weekends as required by business needs.
• Regular work involves a great deal of sitting, standing, lifting, bending, and stretching.
• Ability to work in extreme temperatures (hot and cold) for extended periods.
• Ability to lift and carry up to twenty-five (25) pounds.