The hiring rate for this position is $25.00 per hour. 

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.

POSITION SUMMARY

The Lead Food Enthusiast Coordinator will be responsible for assisting all Chef Instructors in the delivery of hands-on culinary production and demonstration. This position will work closely with the Chef Instructors to ensure all class needs for success are met through thorough coordination of food, equipment, and guest needs. This position will assist the Food Enthusiast (FE) Programs team with coordination of all kitchen and beverage class activities for both private and public FE classes. This position will interface with a variety of departments, guest chefs, and clientele, therefore effective communication, professionalism, and hospitality will be required.

ESSENTIAL RESPONSIBILITIES

• Assist Chef Instructors with coordination, execution, and breakdown of class culinary production for food enthusiast private and public programs including but not limited to:
  • Receive, sort, and check-in all ingredients for class production.
  • Provide clear communication with culinary coordinator team regarding missing ingredients.
  • Provide strict adherence to allergen specifications and modifications.
  • Maintain organized walk-in coolers and dry storage areas.
  • Organize, distribute, and collect/inventory all culinary equipment.
  • Set up kitchen stations for execution of menu to ensure smooth execution of class production.
  • Complete 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.
  • Clean and organize kitchen during and at the end of production.
• Assist Chef Instructors, guest Chefs; contractors and on-call Chefs in the preparation and execution of class demonstrations:
  • Set up mise en place for demos according to directions.
  • Follow the Chef’s instruction.
  • Communicate with coordinators on any instructional Chef Instructor changes.
  • Provide all equipment needed for successful demo execution.
• Work side by side with coordinators and on-call culinary staff throughout to ensure quality of food enthusiast class culinary production.
• Maintain clean and sanitary work and storage areas, following health code regulations for handling, storage, portioning, and rotation of all food products. Ensure efficient production with minimal waste during all phases of recipe preparation, production, and service.
• Interact with food enthusiast participants, guest Chefs, as well as Culinary Institute of America (CIA) staff, faculty, and students, to provide information regarding food enthusiast initiatives, solve routine problems, or otherwise respond to requests and questions.
• Assist guests 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 keeping participants informed of dishwashing and cleaning procedures of all kitchen and common spaces.
• Notify Chef of any curriculum edits needed in recipe packets.
• Assist as needed with general department responsibilities.
• Work in a way that supports the operational policies and procedures of the school.
• Any and all other duties as required.

REQUIRED QUALIFICATIONS

Education:

• AOS degree or equivalent in industry experience in Culinary, Hospitality Management, or a related field, or equivalent culinary work experience.

Experience:

• Minimum one (1) year of related experience working in a professional kitchen.

PREFERRED QUALIFICATIONS

• One (1) year of proven industry experience and background related to hospitality, high volume, fine dining establishments.
• Culinary Institute of America graduate.
• Bachelor’s degree or equivalent in Culinary, Hospitality Management or related field.
• Prior event coordination, management and/or sponsored event experience.
• ServSafe Certification.

REQUIRED SKILLS

• Must 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.
• Must be conscientious about event related details especially with respect to program support.
• Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
• Demonstrated ability to show a high level of service responsiveness to customers.
• Detail-oriented and thorough.
• Ability to use sound judgment and discretion in handling sensitive issues with confidentiality.
• Excellent written, verbal communication, and presentation skills required. Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint.

WORKING CONDITIONS

• Must be available to work overtime during nights and weekends as required for business needs.
• Must be able to work at both locations of the CIA California Campus (Copia in Napa, CA and Greystone in St. Helena, CA).
• Regular work requires a great deal of standing, lifting, bending, and stretching. May be required to stand in excess of 8 hours in a day.
• Ability to lift and carry up to 30 pounds and 50 pounds with assistance.