On-Call Teaching Kitchen Coordinator

Culinary Institue of America - California; 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 seeks an On-Call Teaching Kitchen Coordinator to support non-degree programs, chefs and staff with kitchen set-up, inventory, and class support. The role collaborates with internal teams to ensure spaces are maintained and resources are available for a seamless culinary education experience.

The position requires strong organizational skills, reliability, and ability to work nights or weekends as needed.

Qualifications

• High school diploma or equivalent.
• Minimum one year experience in wine/beverage, foodservice, event management, or hospitality.
• Preferred: Associate or Bachelor's in culinary arts or related field; ProChef Level 1.

Responsibilities

• Assist with kitchen setup, breakdown, and general cleanliness.
• Coordinate non-degree programs with internal stakeholders.
• Supervise Earn & Learn students.
• Maintain food par stock levels to support program needs.
• Assist in ordering and delivery of supplies.
• Organize storage and equipment areas.
• Ensure CIA standards of quality, execution, organization, and cleanliness.
• Assist with menu writing and labeling for supplemental meals.
• Participate in planning meetings with kitchen and program managers.
• Coordinate equipment needs for non-degree programs.
• Assist in recommendations for equipment purchases.
• Assist customers with questions and guidance on equipment.
• Other duties as assigned.

Skills

Culinary techniques

Customer service

Teamwork

Communication

Energy

Motivation

Baking & Pastry

Adaptability

Education

High school diploma

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.
• 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.