On-Call Teaching Kitchen Coordinator

The Culinary Institute of America; Town of Hyde Park (NY); On-site; USD 26,000 - 34,000; Part time

Job summary

The Culinary Institute of America in Hyde Park, NY is seeking an On-Call Teaching Kitchen Coordinator to support non-degree programs, assist with kitchen setup and breakdown, and manage inventory and equipment needs. The role collaborates with internal teams to ensure spaces are maintained and resources are readily available for a seamless culinary education experience.

Responsibilities include assisting with menus, coordinating supplies, supervising Earn & Learn students, and ensuring CIA

Qualifications

• High school diploma or equivalent.
• Minimum one year of related work experience in wine/beverage, foodservice, event management, or hospitality.
• An associate or bachelor's degree in culinary arts, food and beverage management or hospitality is preferred.

Responsibilities

• Assist with the set-up, breakdown, and general cleanliness of the kitchen, stockroom, and support facilities.
• Coordinate and support non-degree programs in collaboration with internal teams.
• Supervise Earn & Learn students assisting non-degree programs.
• Maintain food par stock levels and ensure ingredient availability.
• Assist in ordering and delivery of supplies, minimizing waste.
• Organize and maintain dry storage, equipment, and dish areas for efficiency.
• Meet CIA standards for quality, execution, organization, cleanliness, and precision.
• Assist in producing supplemental non-degree meals, including menus, ordering, and presentation.
• Participate in planning meetings to ensure continuity of operations and stay informed on policies.
• Coordinate specialty equipment needs and advise on maintenance or purchasing requests.
• Assist customers with questions and guidance on equipment use and locating items.
• Perform any other duties as assigned.

Skills

Culinary techniques

Customer service

Teamwork

Energetic

Adaptability

Education

High school diploma or equivalent

Associate or Bachelor's degree in culinary arts, food and beverage management, hospitality, or related field

Job description

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

POSITIONSUMMARY

The On-CallTeachingKitchenCoordinator worksin collaboration with theCIA Consultingand Food Enthusiast (CIAC&FE)OperationsManagerto ensurethe seamless and efficient operation ofHyde Park,NY Food Enthusiast / Consultingteaching kitchens. This position is responsible for supporting the non-degree programchefs and staffwith kitchen set-up and break down, ingredient and supply inventory and management, general kitchen maintenance and cleanliness, and assistance with class setup and demonstrations.TheCoordinatorworks collaborativelywith internal teams to ensureallnon-degreeprograms are well-supported, spacesare 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'sdegree in culinary arts, food and beverage management, hospitality, ora relatedfield.
• Previousexperience in the wine and beverage, foodservice, event management, or hospitality industry within a restaurant, tasting room, or similar environment preferred.

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.

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.

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.