What are the responsibilities and job description for the Consulting Chef position at Working at the CIA?
The hiring salary for this position is $75,000.
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 salary 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 Consulting Chef will be responsible for providing culinary planning, support and execution for the Culinary Institute of America Consulting (CIAC) department, as well as programs for Food Enthusiasts and degree programs as needed. This position will conduct in-person and online leadership programs and training for the foodservice industry, as well as strategic innovation projects such as recipe development and instructional videos. The Chef will be responsible for any and all aspects of culinary planning, concept and recipe development, and execution for culinary demonstrations, interactive tastings, meals, trainings, as well as culinary photography and filming as required.
ESSENTIAL RESPONSIBILITIES
- Interact with CIA partners, clients, conference attendees and presenters, guest chefs, as well as CIA staff, faculty and students, to provide information regarding CIAC initiatives, solve routine problems, or otherwise respond to requests and questions.
- Serve as host to guests of the CIA, including providing tours of campus when needed.
- Work with the CIA directors to develop and facilitate instructional programs for industry professionals and food enthusiasts.
- Work with kitchen assistants to set up, clean, and break down the teaching kitchens and lecture spaces.
- Order, receive, store, and inventory food and sundry items for consulting and enthusiast programs. Work with other stakeholders to use leftover product and minimize waste.
- Inspect and maintain kitchen equipment as needed, and organize special equipment for instructional programs.
- Maintain published uniform and personal hygiene standards during instructional programs.
- Act as a CIA Consulting liaison during events to identify opportunities for further business development.
- Any and all other duties as required.
REQUIRED QUALIFICATIONS
Education:
- AOS degree in Culinary, Hospitality Management, Nutrition or a related field, or equivalent in industry experience.
Experience:
- Professional Culinary training or professional kitchen experience, preferably with both back and front of the house.
- Two (2) years of proven industry experience and background related to hospitality, high volume production in a fine dining establishment.
PREFERRED QUALIFICATIONS
- Experience teaching or cooking demonstration work.
- Culinary Institute of America graduate.
- Bachelor’s degree or equivalent in Culinary, Baking & Pastry, Hospitality Management or related field.
- Prior event coordination, restaurant, and/or sponsored event experience.
- ServSafe Certified.
- ProChef Level II Certification.
REQUIRED SKILLS
- Strong culinary skills, preferably with world cuisines knowledge, demonstration experience, and volume production experience.
- Detail oriented especially with respect to program support.
- Proven track record in leading a meal period or culinary team.
- Ability to cook while being filmed, and have strong presentation skills.
- Strong analytical, problem-solving and conceptual skills.
- 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.
- Must display a high level of energy and self-motivation.
- Understands and thrives on the culture of major event management—with its deadlines and ebbs and flows of workloads.
- Ability to use sound judgment and discretion in handling sensitive issues with confidentiality and discretion.
- Creative and innovative plating techniques and recipe development.
- Must have knowledge of or at least considerable interest in food, wine and cooking with some event coordination, restaurant or hospitality experience.
WORKING CONDITIONS
- Must be available to work nights and weekends as required by business needs.
- Moderate travel to support conferences, consulting and other CIA projects that take place at various CIA campuses and other off-site locations.
- Regular work requires a great deal of standing, lifting, bending, and stretching.
- Must be able to stand for 8 hours.
- Ability to lift and carry up to 30 pounds; 50 pounds with assistance.
Salary : $75,000