Teaching Kitchen Supervisor

the CIA•Napa, CA

2d•Onsite

About The Position

The Teaching Kitchen Supervisor works directly with the Teaching Kitchen Manager to ensure the seamless day-to-day logistical operations of the Copia Teaching Kitchen. This includes maintaining the stockroom, walk-in cooler, and other facilities vital for the high-level execution of all public-facing kitchen programs. The Supervisor assists the Manager with the inventory of all kitchen small wares, as well as maintaining par inventory levels in the stockroom, walk-in cooler, and all teaching kitchen par stock. Works closely with the Teaching Kitchen Manager to provide direct supervision and support to the Teaching Kitchen Coordinators. This position collaborates closely with the Accelerated Culinary Arts Certificate Program (ACAP), Food Enthusiast Programs, Strategic Initiatives Team, and the Culinary Institute of America (CIA) Consulting team to ensure kitchens are organized and stocked to meet client needs. The Supervisor also supports the Manager in coordinating kitchen events through close collaboration with both internal and external groups, including branch campus departments.

Requirements

Associate Degree in Culinary Arts or related field or a High School Diploma or equivalent with a minimum of five (5) years of experience in kitchen management or customer service in a hospitality or food service-related field in lieu thereof.
Knowledge of basic food ingredients and kitchen operations.
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 have a proven, consistent track record showing the ability to work with all levels within an organization.
Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint.
Ability to work independently or in a team environment, and maintain collaborative relationships with all members of the team.

Nice To Haves

Bachelor’s Degree.
Previous supervisory experience.
Knowledge of California food handling laws.
Serve Safe Certified.
Bilingual (Spanish – English).

Responsibilities

Supervise and actively assist in the daily setup and breakdown of the kitchen, stockroom, and all support facilities, ensuring they are prepared for all scheduled programs and events.
Oversee inventory management (Hestan Teaching Kitchen and Napa Valley Vintners Theatre) for all kitchen smallwares, ensuring accurate tracking of stock levels and reporting any discrepancies or needs directly to the Teaching Kitchen Manager.
Working closely with the Teaching Kitchen Manager, oversee the equipment in Napa Valley Vintners Theatre to ensure it is maintained and in proper working condition, submitting work order when required.
Maintain and enforce high standards of organization across all dry storage areas, equipment cabinets and drawers, the dish room, and all walk-in and reach-in units.
Conduct and document daily inspections of kitchen facilities to identify maintenance, cleaning, and equipment issues; promptly initiate and track work orders through Facilities Management, ensuring timely resolution.
Supervise post-service cleaning procedures and ensure coordination and accountability for contracted cleaning services.
Implement and monitor established food par stock levels (e.g., dairy, dry goods, produce), ensuring adequate supply for all instructional needs and minimizing overstock.
Lead supply ordering and delivery logistics in coordination with the Manager, contributing to usage analysis, waste reduction, and cost control efforts.
Oversee inventory and ordering of par stock ingredients (dry goods, beverages, alcohol, sanitation supplies, linens), enforcing efficient stock rotation and spoilage control in collaboration with Teaching Kitchen Manager.
Collaborate with internal stakeholders to coordinate and supervise all logistical aspects of Teaching Kitchen programming.
Coordinate with departments on specialty equipment needs for diverse programs and events, ensuring timely setup and functionality.
Participate in the recruitment and selection of Teaching Kitchen Coordinators by providing input and support throughout the interview and onboarding processes.
Work with Teaching Kitchen Manager to supervise, train, and schedule Coordinators, clearly assigning responsibilities, offering regular feedback, and fostering their ongoing professional development.
Provide on-the-spot guidance and operational support to Coordinators, helping them troubleshoot issues and continuously improve service delivery and efficiency.
Ensure consistent adherence to CIA standards related to cleanliness, organization, service quality, and precision in kitchen operations.
Evaluate and recommend improvements in control procedures, equipment maintenance, and purchasing needs to the Teaching Kitchen Manager.
Represent the Teaching Kitchen team in meetings with Purchasing, Facilities, and Culinary faculty, supporting smooth coordination of policies, events, and ongoing operations.
Any and all other duties as required.