On-Call Teaching Kitchen Coordinator

The Culinary Institute of America; San Antonio (TX); On-site; USD 23,000 - 32,000; Full time

Job summary

The Culinary Institute of America in San Antonio, TX, seeks an on-call Teaching Kitchen Coordinator to support non-degree programs and ensure smooth operation of all teaching kitchens. You will oversee meal production, inventory, and equipment maintenance across multiple spaces, collaborating with internal teams to maintain spaces and resources.

Responsibilities include setup, breaks, ordering supplies, maintaining par stock, and coordinating Earn & Learn students.

Qualifications

• Associate Degree in Culinary Arts or equivalent experience.
• 1 year of kitchen coordination experience.

Responsibilities

• Set up, break down, and clean kitchen, stockroom, and support facilities.
• Coordinate with stakeholders to support non-degree programs.
• Schedule Earn & Learn qualified students for campus events.
• Maintain par stock levels for dairy, dry goods, and produce.
• Assist in ordering and delivering supplies; help minimize waste.
• Organize dry storage, equipment cabinets, dish room, walk-ins, and reach-ins for efficiency.
• Ensure CIA standards in quality, execution, organization, cleanliness, and precision.
• Oversee production of supplemental non-degree meals; write menus and labels; manage orders and deliveries.
• Participate in planning meetings to ensure continuity of operations.
• Coordinate equipment needs for non-degree programs.
• Provide recommendations for control procedures, maintenance, and purchasing of new equipment.
• Assist customers with questions and guidance on equipment use.
• All other duties as assigned.

Skills

Cooking techniques

Customer service

Energy and motivation

Teamwork & adaptability

Baking & pastry

English writing

Education

Associate degree in Culinary Arts

Job description

The hiring rate for this position is $20.00 per hour.

POSITION SUMMARY

The on-call Teaching Kitchen Coordinator works in collaboration with the Program Operations Manager to ensure the seamless and efficient operation of all San Antonio campus teaching kitchens. This position is responsible for supporting the non-degree programs by overseeing supplemental student meal production, managing inventory and equipment maintenance, and maintaining essential par stock levels across all assigned program kitchens, including the Demo Theater, Latin Kitchen, Student Services Center Kitchen, Bakeshop, and Main Skills Kitchen. 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 executionofnon-degreeprograms.
• Request and schedule Earn & Learn qualified students to support all campus functions.
• Assist in maintaining food par stock levels (including dairy, dry goods, and produce) to supplementprogramneeds, 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.
• Assistwith 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 standardswhile strivingto provide variety and quality in menu offerings for various dietary restrictions.
• Participate inplanningmeetings withkitchen manager and program managerto ensure continuity of operations, staying informed about current events, changes, and policies.
• Collaborate with internal stakeholders to coordinate and manage specialty equipment needs for variousnon-degreeprograms.
• 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 allother duties as assigned.

REQUIRED QUALIFICATIONS

Education:

• Associate Degreein Culinary Artsor equivalentexperiencein lieu of.

Experience:

• Minimumofone(1)year ofsuccessfulkitchencoordinationexperience.

PREFERRED QUALIFICATIONS

REQUIRED SKILLS

• Demonstratedprofessional 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 and Englishwriting skills.

WORKING CONDITIONS

• Must be able to work overtimeonnights 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 eight (8) hours.
• Ability to work in extreme temperatures hot and cold for extended periods.
• Ability to lift and carry up totwenty-five (25)pounds.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.