Teaching Kitchen Supervisor

Culinary Institue of America - California; Napa (CA); On-site; USD 32,000 - 45,000; Full time

Benefits offered by this job

Medical coverage at no cost

Dental insurance

Vision insurance

Life insurance

Short & long term disability

Retirement savings plan

Generous PTO

Job summary

The Culinary Institute of America – California in Napa seeks a Teaching Kitchen Supervisor to support day-to-day logistics of the Copia Teaching Kitchen, manage stockroom and facilities, and ensure smooth execution of all programs.

You will work with the Teaching Kitchen Manager and Coordinators, supervise inventories, coordinate events, and uphold CIA standards of cleanliness and service, with opportunities to advance professional development.

Qualifications

• Associate degree in Culinary Arts or equivalent with 5+ years kitchen management or hospitality experience.
• Bachelor’s Degree (preferred) and previous supervisory experience.
• Knowledge of California food handling laws.
• Serve Safe Certification.
• Bilingual (Spanish – English) (preferred).

Responsibilities

• Supervise daily setup and breakdown of kitchen, stockroom, and support facilities for programs and events.
• Oversee inventory management for kitchen smallwares and par stock; report discrepancies to Kitchen Manager.
• Oversee equipment in Napa Valley Vintners Theatre and submit work orders when needed.
• Maintain organization of dry storage, dish room, and walk‑in units.
• Conduct daily inspections and coordinate maintenance with Facilities Management.
• Supervise post‑service cleaning and coordinate contracted cleaners.
• Lead supply ordering and delivery logistics with the Manager.
• Coordinate with departments on specialty equipment needs for programs.

Skills

Kitchen management

Customer service

MS Office

Team leadership

Problem solving

Education

Associate Degree in Culinary Arts

High School Diploma

Bachelor’s Degree

Tools

MS Office

Job description

The hiring rate for this position is $28.00 per hour.

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

POSITION SUMMARY

The Teaching Kitchen Supervisor works directly with the Teaching Kitchen Manager to ensure the seamless day-to-day logistical operations of the Copia Teaching Kitchen. This includes maintaining the stockroom, walk‑in cooler, and other facilities vital for the high‑level execution of all public‑facing kitchen programs.

The Supervisor assists the Manager with the inventory of all kitchen small wares, as well as maintaining par inventory levels in the stockroom, walk‑in cooler, and all teaching kitchen par stock. Works closely with the Teaching Kitchen Manager to provide direct supervision and support to the Teaching Kitchen Coordinators. This position collaborates closely with the Accelerated Culinary Arts Certificate Program (ACAP), Food Enthusiast Programs, Strategic Initiatives Team, and the Culinary Institute of America (CIA) Consulting team to ensure kitchens are organized and stocked to meet client needs. The Supervisor also supports the Manager in coordinating kitchen events through close collaboration with both internal and external groups, including branch campus departments.

ESSENTIAL RESPONSIBILITIES

• Supervise and actively assist in the daily setup and breakdown of the kitchen, stockroom, and all support facilities, ensuring they are prepared for all scheduled programs and events.
• Oversee inventory management (Hestan Teaching Kitchen and Napa Valley Vintners Theatre) for all kitchen smallwares, ensuring accurate tracking of stock levels and reporting any discrepancies or needs directly to the Teaching Kitchen Manager.
• Working closely with the Teaching Kitchen Manager, oversee the equipment in Napa Valley Vintners Theatre to ensure it is maintained and in proper working condition, submitting work order when required.
• Maintain and enforce high standards of organization across all dry storage areas, equipment cabinets and drawers, the dish room, and all walk‑in and reach‑in units.
• Conduct and document daily inspections of kitchen facilities to identify maintenance, cleaning, and equipment issues; promptly initiate and track work orders through Facilities Management, ensuring timely resolution.
• Supervise post‑service cleaning procedures and ensure coordination and accountability for contracted cleaning services.
• Implement and monitor established food par stock levels (e.g., dairy, dry goods, produce), ensuring adequate supply for all instructional needs and minimizing overstock.
• Lead supply ordering and delivery logistics in coordination with the Manager, contributing to usage analysis, waste reduction, and cost control efforts.
• Oversee inventory and ordering of par stock ingredients (dry goods, beverages, alcohol, sanitation supplies, linens), enforcing efficient stock rotation and spoilage control in collaboration with Teaching Kitchen Manager.
• Collaborate with internal stakeholders to coordinate and supervise all logistical aspects of Teaching Kitchen programming.
• Coordinate with departments on specialty equipment needs for diverse programs and events, ensuring timely setup and functionality.
• Participate in the recruitment and selection of Teaching Kitchen Coordinators by providing input and support throughout the interview and onboarding processes.
• Work with Teaching Kitchen Manager to supervise, train, and schedule Coordinators, clearly assigning responsibilities, offering regular feedback, and fostering their ongoing professional development.
• Provide on‑the‑spot guidance and operational support to Coordinators, helping them troubleshoot issues and continuously improve service delivery and efficiency.
• Ensure consistent adherence to CIA standards related to cleanliness, organization, service quality, and precision in kitchen operations.
• Evaluate and recommend improvements in control procedures, equipment maintenance, and purchasing needs to the Teaching Kitchen Manager.
• Represent the Teaching Kitchen team in meetings with Purchasing, Facilities, and Culinary faculty, supporting smooth coordination of policies, events, and ongoing operations.
• Any and all other duties as required.

REQUIRED QUALIFICATIONS

Education/Experience:

• Associate Degree in Culinary Arts or related field or a High School Diploma or equivalent with a minimum of five (5) years of experience in kitchen management or customer service in a hospitality or food service‑related field in lieu thereof.

PREFERRED QUALIFICATIONS

• Bachelor’s Degree.
• Previous supervisory experience.
• Knowledge of California food handling laws.
• Serve Safe Certified.
• Bilingual (Spanish – English).

REQUIRED SKILLS

• Knowledge of basic food ingredients and kitchen operations.
• Strong analytical, problem‑solving and conceptual skills.
• Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
• Demonstrated ability to show a high level of service responsiveness to customers.
• Must have a proven, consistent track record showing the ability to work with all levels within an organization.
• Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint.
• Ability to work independently or in a team environment, and maintain collaborative relationships with all members of the team.

WORKING CONDITIONS

• Must be available to work nights and weekends as required due to business needs.
• Ability to frequently lift and carry 30 pounds.
• Ability to occasionally lift and carry 50 pounds with assistance.
• Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.
• Ability to stand and work for extended periods of time during customary service hours.
• Able to bend, stoop or reach as needed.