Culinary Instructor (Scuola Chef)

Eataly North America•Santa Clara, CA

36d•$20 - $23•Onsite

About The Position

Eataly’s on-site cooking school, La Scuola, is a place where people can learn about and experience Italian cuisine through unique cooking classes and private events. The Culinary Instructor oversees programming in La Scuola: teaching, planning, preparing and managing all events.

Requirements

3+ years of cooking experience
Working knowledge of kitchen equipment, food production procedures, and safety and sanitation regulations
Excellent communication skills and enjoyment of speaking in front of large groups
In-depth knowledge of Italian cuisine and culture
Availability to work onsite with a flexible schedule often including evenings, weekends and holidays
Ability to lift up to 50 pounds
Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting
Ability to use knives, hand tools and standard commercial kitchen equipment
Food Handler’s License

Nice To Haves

Italian language skills highly preferred

Responsibilities

Teaches a wide variety of demonstration and hands-on classes for private and public groups
Works and oversees hands-on lunches and dinners including: 3-4 course menus, family-style menus, celebrations and corporate events
Prepares, demonstrates and executes all menu items for La Scuola; most items are savory, but occasionally sweet items will need to be executed
Works with Events and Education Manager on monthly class updates to provide seasonal class offerings and incorporate items to showcase other departments
Supervises the production of food items for events in collaboration with back-of-the-house personnel: apportions meats, vegetables and desserts, and utilizes food surpluses to control food costs
Manages Scuola Associates who work events: gives direction, provides feedback and ensures health and quality standards are consistently met
Oversees kitchen organization and cleanliness of the La Scuola kitchen
Informs front-of- house personnel of menu changes, specials, shortages, allergies and dietary restrictions
Plans events and creates menus together with the Education & Events team, the Executive Chef, front-of-house personnel and directly with clients when required
Purchases or submits requisitions for food items, kitchen supplies and equipment
Performs other duties as required or assigned