Teaching Kitchen Lead: Class Ops & Guest Experience

CIA Chef; 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 savings plan

Paid time off

Job summary

The Culinary Institute of America (CIA) at Copia in California seeks a Teaching Kitchen Coordinator to assist the Teaching Kitchen Manager with daily operations, coordinating food, equipment, and guest needs for public, private, and hands-on classes.

You will work with Chef Instructors to ensure successful programs, oversee classrooms and kitchens, and contribute to meal production during select events while maintaining professional hospitality and effective communication with staff and guests.

Qualifications

• High school diploma or equivalent required.
• Minimum 1 year experience in wine/beverage, foodservice, event management, or hospitality.

Responsibilities

• Assist in the daily operation of all programs at CIA Copia with top customer service standards.
• Receive, sort, and check-in ingredients for class production and communicate with chefs regarding shortages.
• Maintain organization of walk-in coolers and dry storage areas and inventory all culinary equipment.
• Set up kitchen stations for class execution and ensure proper packaging, storage, labeling, and temperature control of food items.
• Clean, restock, and reset the kitchen during and after production; communicate program details to internal teams.
• Assist guests and staff with questions, safety guidance, and kitchen operations during programs.

Skills

Culinary techniques

Energy/self-motivation

Teamwork & collaboration

Customer service

Detail orientation

Multi-priority management

MS Office proficiency

Education

High school diploma or equivalent

Tools

MS Office (Word, Excel, PowerPoint)

Job description

The Culinary Institute of America (CIA) at Copia in California seeks a Teaching Kitchen Coordinator to assist the Teaching Kitchen Manager with daily operations, coordinating food, equipment, and guest needs for public, private, and hands-on classes.

You will work with Chef Instructors to ensure successful programs, oversee classrooms and kitchens, and contribute to meal production during select events while maintaining professional hospitality and effective communication with staff and guests.