Conference Culinary Lead: On-Call

The Culinary Institute of America•Napa, CA

34d•$30•Onsite

About The Position

The on-call Conference Culinary Lead will be responsible for providing hands-on culinary production and demonstration assistance as needed across all conferences. This position will assist the Conference Team with coordination of annual conference and leadership initiative programs that have a range of strategic topics from world cuisines, professionalism, innovation and flavor development to health, wellness, and sustainability. These industry leadership programs reach an influential, national audience of executive and other senior-level chefs, foodservice operators, journalists, and other industry decision-makers and opinion leaders. This position will interface with a variety of departments, guest chefs, and clientele, therefore effective communication, professionalism, and hospitality will be required.

Requirements

AOS degree or equivalent in industry experience in Culinary, Hospitality Management, or a related field, or equivalent culinary work experience.
Two (2) to three (3) years of proven industry experience working in hospitality, high volume production, or fine dining establishments.
Culinary training or professional kitchen experience, preferably with both back and front of the house experience.
General understanding of culinary techniques, preferably with world cuisines knowledge, and volume production experience.
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.
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, and the passions and sensitivities of its myriad of event stakeholders, from celebrity chefs, sponsors, and media to staff and volunteers.
Ability to use sound judgment and discretion in handling sensitive issues with confidentiality and discretion.
Must have knowledge of or at least considerable interest in food, wine and cooking with some event coordination, restaurant or hospitality experience.
Must be available to work nights and weekends as required by 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).
Must possess own transportation in order to travel between locations during the workday as required.
Regular work requires a great deal of standing, lifting, bending, and stretching.
Must be able to stand for eight (8) hours.
Ability to lift and carry up to 30 pounds; 50 pounds with assistance.
Ability to withstand high ambient temperatures while working in close proximity to cooking equipment.

Nice To Haves

Over three (3) years 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 Certified.

Responsibilities

Assist Executive Chef and culinary team with coordination, execution, and breakdown of all meals and culinary production for conferences and digital media projects including but not limited to:
Accurate and expeditious production of recipes with strict adherence to all recipe and allergen specifications and cooking techniques.
Efficient production with minimal waste during all phases of recipe preparation, production, and service.
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 established procedures.
Set up kitchen stations for execution of menu to ensure smooth execution of the meal period.
Support conference meals by ensuring stations and buffets are adequately stocked of all items.
Clean and organize kitchen during and at the end of production.
Assist culinary team with receiving and organizing of food, beverage, equipment, and sponsor products for programs including but not limited to:
Receiving, sorting, and labeling shipped products, maintaining organized walk-in coolers and dry storage areas.
Organization and distribution of all culinary disposables, plasticware, and paper goods.
Organization, distribution, and collection/inventory of all culinary equipment including rentals.
Assist guest chefs in the preparation and execution of their demonstrations including:
Setting up mise en place for demos according to directions.
On-stage support and assistance during and after the demonstration. Must be comfortable assisting guest chefs during demonstrations for large audiences.
Work side by side with student workers and other on-call culinary staff throughout production to ensure quality of culinary production.
Maintain clean and sanitary work and storage areas, following health code regulations for handling, storage, portioning, and rotation of all food products.
Interact with conference sponsor contacts, conference attendees and presenters, guest chefs, as well as CIA staff, faculty, and students, to provide information regarding conference operation initiatives, solve routine problems, or otherwise respond to requests and questions.
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.