Teaching Kitchen Coordinator

About the role

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more! As the benefits package at the CIA results in a significant value above the base hiring rate for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

Responsibilities

• Aids in the daily operation of all programs at the Culinary Institute of America (CIA) at Copia while providing the highest level of customer service standards, including but not limited to:
• Receives, sorts, and checks-in all ingredients for class production.
• Provides clear communication with chef instructors and other lead stakeholders regarding missing ingredients.
• Aids in maintaining the organization of walk-in coolers and dry storage areas.
• Aids in the organization, distribution, and collection/inventory all culinary equipment.
• Sets up kitchen stations for execution of menu to ensure smooth execution of class production.
• Completes proper packaging, storage, organization, and security of all food items at all stages of receipt or preparation with relation to temperature, location, labeling, packaging, and all other established procedures.
• Cleans, organizes, restocks, and resets the kitchen during and at the end of production.
• Completes necessary side work to ensure smooth execution of classes, such as folding towels, aprons, sharpening knives, and any other duties necessary.
• Effectively communicates timing, space usage, program details, and all other service components of each program for all internal teams.
• Notifies applicable Chefs of any curriculum edits needed in recipe packets.
• Aids guests, internal and external stakeholders in the kitchen setting with any questions, general needs, training on the safe operation of all equipment, locating utensils, equipment and/or food items needed for their class, and keep students informed of dishwashing and cleaning procedures of all kitchen and common spaces.
• Aids as needed with meal production during specialty programming.
• Any and all other duties as assigned.

Qualifications

• High school diploma or equivalent.
• Minimum 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.
• Previous experience in the wine and beverage, foodservice, event management, or hospitality industry within a restaurant, tasting room, or similar environment preferred.

Skills

• Must be able to display a high-level of energy and self-motivation.
• Ability to work independently or in a team environment and maintain collaborative relationships with outside organizations and internal departments to respond to business needs.
• Strong customer service skills and a consistently elevated level of responsiveness and attentiveness to guests.
• Detail-oriented and thorough.
• Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
• Previous computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint.