Conference Culinary Lead: World-Class Event Kitchens

Culinary Institute of America; Napa (CA); On-site; USD 36,000 - 47,000; Part time

Job summary

The Culinary Institute of America seeks an on-call Conference Culinary Lead to provide hands-on culinary production and demonstration support for CIA conferences and digital projects. You will assist with coordination of annual conferences and leadership programs covering topics from world cuisines to health and sustainability.

The role interfaces with guest chefs, CIA staff, attendees, sponsors, and students, requiring professionalism, hospitality, and strong communication.

Qualifications

• AOS degree or equivalent in Culinary, Hospitality Management, or related field.
• Two (2) to three (3) years of proven industry experience in hospitality, high-volume production, or fine dining.
• Culinary training or professional kitchen experience, preferably with both back and front of the house experience.

Responsibilities

• Assist Executive Chef and culinary team with coordination, execution, and breakdown of all meals and culinary production for conferences and digital media projects.
• Assist culinary team with receiving and organizing food, beverage, equipment, and sponsor products for programs.
• Assist guest chefs in the preparation and execution of their demonstrations, including mise en place and on-stage support.
• Work with student workers and on-call staff to ensure quality of culinary production.
• Maintain sanitary work and storage areas and follow health code regulations.

Skills

Culinary understanding

Teamwork

Attention to detail

Customer service

High energy

Education

AOS degree or equivalent in Culinary/Hospitality

Bachelor’s degree in Culinary/Hospitality or related field

Job description

The Culinary Institute of America seeks an on-call Conference Culinary Lead to provide hands-on culinary production and demonstration support for CIA conferences and digital projects. You will assist with coordination of annual conferences and leadership programs covering topics from world cuisines to health and sustainability.

The role interfaces with guest chefs, CIA staff, attendees, sponsors, and students, requiring professionalism, hospitality, and strong communication.