Job Details
** Teaching Kitchen Coordinator**
**Job Category****:** Restaurants **Requisition Number****:** TEACH02513 Showing 1 location **Job Details**
**Description**
**POSITION SUMMARY**
The Teaching Kitchen Coordinator is responsible for managing and maintaining the day-to-day logistical operations of the Copia Teaching Kitchen; including the stockroom; walk-in cooler and any other facilities needed to support the high-level execution of any public facing kitchen program. This position is responsible for inventory of all kitchens small wares, stockroom and walk-in cooler par inventory levels and all inventory and maintenance of teaching kitchen par stock levels. The Teaching Kitchen Coordinator works closely with ACAP faculty instructors, food enthusiast instructors, SIG Executive chef, and CIA Consulting team to ensure kitchens are organized according to client needs.
**ESSENTIAL RESPONSIBILITIES**
* Performs daily inventory of dry goods, beverages, alcohol, sanitation supplies, and linens, as well as ordering all necessary product.
* Establishes, maintains, and secures food par stocks, including dairy, dry goods and produce, to supplement the needs of classes.
* Ensures that the CIA standards are met regarding quality, execution, organization, cleanliness, and precision.
* Organizes, maintains, and secures dry storage areas, equipment cabinets and drawers, dish room, equipment inventory, walk-ins and reach-ins.
* Ensures equipment and machinery is properly used, maintained and secured.
* Inspect daily all kitchen facilities for maintenance cleaning and equipment issues, report promptly to the Facilities team through the Work Order system and follow up on completion.
* Provides recommendations and implements control procedures, maintenance requests, and replacement or purchasing requests for new equipment.
* Ensures proper post-service cleaning of kitchen by scheduling of contractors while maintaining cleaning budget.
* Assists in monitoring waste and controlling food cost.
* Accountable for food/non-food costs and inventory controls and following departmental budgets.
* Meets regularly with purchasing department, facilities, and chefs to ensure continuity of operations, with regard to current events, changes, and policies.
* Works closely with faculty, contractors, coordinators and facilities to ensure that the kitchen are properly stocked with cleaning supplies, properly cleaned and restocked, and adequately maintained.
* Oversees the administrative and managerial needs for the teaching kitchens, including training and overseeing additional kitchen contract support team.
* Builds and maintains exceptional customer relationships in support of various departments.
* Assists students with any questions, general needs, training on the safe operation of all equipment, locating utensils, equipment and/or food items that may be needed for their class, and keeping students informed of dishwashing and cleaning procedures of all kitchen and common spaces.
* Manages events through close collaboration with both internal and external groups including branch campus departments.
* Supports the operational policies and procedures of the school.
* Any and all other duties as assigned.
**REQUIRED QUALIFICATIONS**
Education:
* Associate Degree in Culinary Arts or combination of education & experience.
Experience:
* Minimum one (1) year of culinary experience.
**PREFERRED QUALIFICATIONS**
* Excellent public speaking abilities.
* Bilingual (Spanish English).
* ServSafe Sanitation.
**REQUIRED SKILLS**
* Demonstrated abilities in decision making and the exercise of good judgment and discretion.
* Exceptional communication, interpersonal and organizational skills are required.
* Capacity to juggle multiple priorities simultaneously in a fast-paced environment.
* Ability to collaborate with internal teams across various time zones.
* Must be detail oriented with excellent organization skills.
* Must be able to work autonomously; Must be resourceful and adaptable.
* Basic computer skills to include Microsoft Word, Excel and Outlook.
* Knowledge of basic food ingredients and kitchen operations.
* Ability to remain calm focused, professional and supportive in stressful situations.
**WORKING CONDITIONS**
* Must be able to work a flexible schedule including Saturdays and/or Sundays; evening work or extended hours as indicated by business needs.
* Ability to frequently lift and carry thirty (30) pounds.
* Ability to occasionally lift and carry fifty (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, stoops or reach as needed.
**Additional Information**
At The Culinary Institute of America, it is important to us that we support our employees with a substantial and meaningful package of benefits. We believe in supporting our employees with benefits to assist with work life balance.
Benefits are offered based on the position type and status. Benefits offered *may* include:
* Medical and prescription drug plan
* Dental plan, Vision plan
* Insurance: Life, Home, Auto, even Pet!
* Short- and long-term disability plans
* Generous paid time off programs, including paid holidays
* Retirement savings plan 403(b) with company contribution
* Employee assistance program
* And more!
**Qualifications**
**Skills**
**Behaviors**
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**Motivations**
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**Education**
**Experience**
**Licenses & Certifications**