Teaching Kitchen Coordinator: Culinary Ops & Experience

The Culinary Institute of America; Napa (CA); On-site; USD 27,000 - 39,000; Full time

Benefits offered by this job

Medical coverage at no cost

Dental insurance

Vision insurance

Life insurance

Short & long term disability insurance

Retirement savings plan with high ERs

Generous paid time off

Job summary

The Culinary Institute of America is seeking a Teaching Kitchen Coordinator at the Copia campus in Napa, CA. You will assist the Kitchen Manager with daily operations, class execution, and guest services across all programming, ensuring smooth production, set-up, and coordination of food, equipment, and spaces.

You will work closely with Chef Instructors and staff to meet program needs, maintain safety and cleanliness, and support meal production during specialty programming, with a focus on

Qualifications

• Minimum one year in wine/beverage, foodservice, event mgmt, or hospitality.
• Demonstrated culinary skills and customer-service orientation.
• Ability to coordinate with instructors, guests, and staff.
• Familiarity with MS Office tools for documentation.

Responsibilities

• Assist in daily operation of CIA at Copia, ensure high service standards.
• Receive and check ingredients for class production and communicate shortages.
• Maintain organization of walk-in coolers and storage areas.
• Set up kitchen stations and ensure proper packaging, labeling, and storage.
• Help with meal production and kitchen support during programs.
• Coordinate with chefs and guests to meet program needs.
• Maintain sanitary work areas and follow health regulations.

Skills

Culinary techniques

Customer service

Teamwork

Communication

Multitasking

MS Office (Word/Excel)

Education

High school diploma or equivalent

Associate or Bachelor's in culinary arts / hospitality

Job description

The Culinary Institute of America is seeking a Teaching Kitchen Coordinator at the Copia campus in Napa, CA. You will assist the Kitchen Manager with daily operations, class execution, and guest services across all programming, ensuring smooth production, set-up, and coordination of food, equipment, and spaces.

You will work closely with Chef Instructors and staff to meet program needs, maintain safety and cleanliness, and support meal production during specialty programming, with a focus on