Teaching Kitchen Coordinator: Culinary Ops & Guest Service

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

Disability insurance

Retirement plan with high employer/con

Job summary

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

Work closely with Chef Instructors to ensure smooth class production, proper food handling, and timely communication of curriculum needs. Flexible schedule including evenings and weekends may be required.

Qualifications

• High school diploma or equivalent required.
• 1+ year in wine/beverage, foodservice, event management, or hospitality industry preferred.

Responsibilities

• Assist in daily operation of all programs at CIA Copia while maintaining high customer service standards.
• Receive, sort and check-in ingredients for class production; communicate shortages to instructors.
• Maintain organization of walk-in coolers and dry storage areas; organize and inventory equipment.
• Set up kitchen stations for class execution to ensure smooth production; assist mise en place.
• Ensure proper packaging, storage, labeling, and temperature control of food items.
• Assist with meal production during specialty programming; support instructors and guests.

Skills

Culinary techniques

Customer service

Teamwork

Multitasking

Food safety

MS Office

Education

High school diploma or equivalent

Associate or Bachelor’s degree in culinary arts or related field

Tools

MS Office (Word, Excel, PowerPoint)

Job description

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

Work closely with Chef Instructors to ensure smooth class production, proper food handling, and timely communication of curriculum needs. Flexible schedule including evenings and weekends may be required.