On-Call Teaching Kitchen Coordinator

The hiring rate for this position is $22.00 per hour.

Please apply to learn more about the benefits of working for the CIA.

POSITION SUMMARY 

The On-Call Teaching Kitchen Coordinator works in collaboration with the CIA Consulting and Food Enthusiast (CIAC & FE) Operations Manager to ensure the seamless and efficient operation of Hyde Park, NY Food Enthusiast / Consulting teaching kitchens. This position is responsible for supporting the non-degree program chefs and staff with kitchen set-up and break down, ingredient and supply inventory and management, general kitchen maintenance and cleanliness, and assistance with class setup and demonstrations.  The Coordinator works collaboratively with internal teams to ensure all non-degree programs are well-supported, spaces are maintained, and resources are readily available for a seamless culinary education experience. 

 

ESSENTIAL RESPONSIBILITIES 

• Assist with the set-up, breakdown, and general cleanliness of the kitchen, stockroom, and other support facilities for various programs.
• Collaborate with internal stakeholders and act as a key liaison to coordinate and support the execution of non-degree programs.
• Supervise Earn & Learn students that are supporting non-degree programs.
• Assist in maintaining food par stock levels (including dairy, dry goods, and produce) to supplement program needs, ensuring availability of ingredients.
• Support the ordering and delivery of supplies, contributing to efforts to manage product consumption and minimize waste.
• Organize and maintain dry storage areas, equipment cabinets and drawers, the dish room, walk-ins, and reach-ins, ensuring a tidy and efficient workspace.
• Work to ensure that CIA standards are met regarding quality, execution, organization, cleanliness, and precision in all supported areas.
• Assist with overseeing the production of supplemental non-degree program meals, including writing menus and menu labels, managing ordering and receiving of all food and non-food products. Completing all necessary preparation, production, and presentation of supplemental meals to meet CIA service and quality standards while striving to provide variety and quality in menu offerings for various dietary restrictions.
• Participate in planning meetings with kitchen manager and program manager to ensure continuity of operations, staying informed about current events, changes, and policies.
• Collaborate with internal stakeholders to coordinate and manage specialty equipment needs for various non-degree programs.
• Assist in providing recommendations for control procedures, maintenance requests, and replacement or purchasing requests for new equipment.
• Assist customers with questions, general needs, provide basic guidance on the safe operation of equipment, and help locate utensils, equipment, and/or food items needed for classes.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education**:**

• High school diploma or equivalent.

Experience**:**

• Minimum one (1) year of related work experience in the wine/beverage, foodservice, event management, or hospitality industry.

PREFERRED QUALIFICATIONS

• 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 within a restaurant, tasting room, or similar environment preferred.
• ProChef Level 1 certification.

REQUIRED SKILLS

• Demonstrated professional culinary techniques.
• Demonstrated ability to show a high level of service responsiveness to customers.
• Must display a high level of energy and self-motivation.
• Strong teamwork and interpersonal skills; ability to be adaptable, dependable, and handle multiple priorities simultaneously.
• Proficient in Baking and Pastry fundamentals.
• Excellent communication skills.

WORKING CONDITIONS  

• Must be able to work nights and weekends as required by business needs.
• Regular work requires a great deal of sitting, standing, lifting, bending, and stretching.
• Must be able to stand for 8 hours.
• Ability to work in extreme temperatures hot and cold for extended periods.
• Ability to lift and carry up to twenty-five (25) pounds.