Teaching Kitchen Coordinator

the CIA•Napa, CA

3d•Onsite

About The Position

The Teaching Kitchen Coordinator assists the Teaching Kitchen Manager with daily operations, kitchen support, and guest services for programming at the Culinary Institute of America’s Copia campus. Programs include public, private, and consulting hands-on cooking and beverage classes, as well as other events held in the Copia Teaching Kitchens. The Coordinator works closely with Chef Instructors and other stakeholders to coordinate food, equipment, and guest needs, helps oversee classrooms, kitchens, and outdoor program spaces, and produces meals during certain programs. The role involves communication and hospitality with departments, guest chefs, and clientele.

Requirements

High school diploma or equivalent.
At least one year of related work experience in the wine/beverage, foodservice, event management, or hospitality industry.
Demonstrated professional culinary techniques.
High energy and self-motivation.
Ability to work independently and as part of a team, and maintain collaborative relationships with external organizations and internal departments.
Strong customer service skills, responsiveness, and attentiveness to guests.
Detail-oriented and thorough.
Strong teamwork and interpersonal skills; adaptable, dependable, and able to handle multiple priorities simultaneously.
Computer experience, including effective use of Microsoft Office applications such as Word, Excel, and PowerPoint.
Availability to work a flexible schedule that includes nights, weekends, holidays, and overtime as required by business needs.
Ability to lift and carry 50 pounds and stand for up to eight hours at a time.
Ability to work in hot and cold extreme temperatures for extended periods.

Nice To Haves

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 in a restaurant, tasting room, or similar environment.

Responsibilities

Assist with daily operations of all programs at CIA at Copia while providing a high level of customer service.
Receive, sort, and check in ingredients for class production; communicate missing ingredients to Chef Instructors and other stakeholders.
Help organize walk-in coolers and dry storage areas.
Organize, distribute, collect, and inventory culinary equipment.
Set up kitchen stations for menu execution and class production.
Package, store, organize, and secure food items according to established procedures for temperature, location, labeling, and packaging.
Clean, organize, restock, and reset kitchens during and after production.
Complete class-support side work, including folding towels and aprons, sharpening knives, and other necessary duties.
Communicate timing, space usage, program details, and service components to internal teams.
Notify applicable Chefs of curriculum edits needed in recipe packets.
Assist guests and stakeholders in the kitchen, answer questions, provide training on safe equipment operation, help locate utensils, equipment, and food, and explain dishwashing and cleaning procedures.
Support Chef Instructors and guests during programs, including setup, mise en place, cleanup, and equipment restocking.
Maintain clean and sanitary work and storage areas and follow health code regulations for food handling, storage, portioning, and rotation.
Promote efficient production with minimal waste during recipe preparation, production, and service.
Assist with meal production during specialty programming as needed.
Perform other duties as assigned.