Dynamic On-Call Teaching Kitchen Coordinator

The Culinary Institute of America; Napa (CA); On-site; USD 28,000 - 39,000; Full time

Benefits offered by this job

Medical coverage

Dental insurance

Vision insurance

Life insurance

Short and long term disability

Retirement plan with high employer/con

Generous paid time off

Job summary

The Culinary Institute of America at Copia campus in Napa, CA, seeks a Teaching Kitchen Coordinator to assist the Teaching Kitchen Manager and Supervisor with daily operations, class execution, kitchen support, and guest services for all programming.

You will coordinate food, equipment and guest needs, work with Chef Instructors, oversee classrooms and outdoor spaces, manage meal production during select programs, and ensure safety and hospitality standards are met.

Qualifications

• High school diploma or equivalent.
• 1 year of related work experience in wine/beverage, foodservice, event management, or hospitality.
• Associate or Bachelor's in culinary arts, food/beverage management, hospitality, or related field.
• Previous experience in wine/beverage, foodservice, event management, or hospitality environment preferred.

Responsibilities

• Assists in the daily operation of all CIA Copia programs, delivering high-level customer service.
• Communicates timing, space usage, and program details to internal teams.
• Assists guests and instructors with questions, instruction on equipment use, and cleanliness.
• Sets up kitchen stations, handles mise en place, and restocks equipment.
• Maintains clean, sanitary work and storage areas and follows health code regulations.
• Supports meal production during specialty programming.
• Performs other duties as assigned.

Skills

Customer service

Teamwork

Communication

Detail oriented

Flexibility

MS Office

Education

High school diploma

Culinary arts degree

Tools

None

Job description

The Culinary Institute of America at Copia campus in Napa, CA, seeks a Teaching Kitchen Coordinator to assist the Teaching Kitchen Manager and Supervisor with daily operations, class execution, kitchen support, and guest services for all programming.

You will coordinate food, equipment and guest needs, work with Chef Instructors, oversee classrooms and outdoor spaces, manage meal production during select programs, and ensure safety and hospitality standards are met.