On-Call Teaching Kitchen Coordinator

About the role

The on‑call Teaching Kitchen Coordinator works in collaboration with the Program Operations Manager to ensure seamless and efficient operation of all San Antonio campus teaching kitchens. This position supports non‑degree programs by overseeing supplemental student meal production, managing inventory and equipment maintenance, and maintaining essential par‑stock levels across assigned program kitchens, including the Demo Theater, Latin Kitchen, Student Services Center Kitchen, Bakeshop, and Main Skills Kitchen. The Coordinator collaborates with internal teams to keep spaces maintained and resources readily available for a smooth culinary education experience.

Responsibilities

• Assist with set‑up, breakdown, and general cleanliness of the kitchen, stockroom, and support facilities for various programs.
• Collaborate with internal stakeholders and act as a key liaison to coordinate and support the execution of non‑degree programs.
• Request and schedule Earn & Learn qualified students to support all campus functions.
• Maintain food par‑stock levels (dairy, dry goods, produce) to supplement program needs, ensuring ingredient availability.
• Support ordering and delivery of supplies, helping manage product consumption and minimize waste.
• Organize and maintain dry storage areas, equipment cabinets and drawers, the dish room, walk‑ins, and reach‑ins for a tidy, efficient workspace.
• Ensure CIA standards are met regarding quality, execution, organization, cleanliness, and precision in all supported areas.
• Oversee production of supplemental non‑degree program meals, including writing menus and labels, managing ordering and receiving of food and non‑food products.
• Prepare, produce, and present supplemental meals to meet CIA service and quality standards while providing variety and accommodating dietary restrictions.
• Participate in planning meetings with the kitchen manager and program manager to ensure continuity of operations and stay informed about current events, changes, and policies.
• Coordinate and manage specialty equipment needs for various non‑degree programs.
• Provide recommendations for control procedures, maintenance requests, and replacement or purchasing of new equipment.
• Assist customers with questions, general needs, basic guidance on safe equipment operation, and locating utensils, equipment, or food items needed for classes.
• Perform any other duties as assigned.

Qualifications

• Associate Degree in Culinary Arts or equivalent experience.
• Minimum of one (1) year of successful kitchen coordination experience.
• Preferred: Bilingual (Spanish/English) desired.

Skills

• Demonstrated professional culinary techniques.
• High level of service responsiveness to customers.
• High energy and self‑motivation.
• Strong teamwork and interpersonal skills; adaptable, dependable, and able to handle multiple priorities simultaneously.
• Proficiency in baking and pastry fundamentals.
• Excellent communication and English writing skills.

Working conditions

Must be able to work overtime on nights and weekends as required by business needs. Regular work involves extensive sitting, standing, lifting, bending, and stretching; the ability to stand for eight (8) hours is required. Must be able to work in extreme temperatures (hot and cold) for extended periods and lift and carry up to twenty‑five (25) pounds.

Pay

The hiring rate for this position is $20.00 per hour.