Culinary Coordinator

The anticipated hiring range for this position is $22.00 to $25.00 per hour. Hiring offers will be determined based on the final candidate’s qualifications and experience. The recruiter can share more information about what the anticipated hiring rate would be based upon your specific qualifications during the selection process.

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!

As the benefits package at the CIA results in a significant value above the base hiring rate for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

POSITION SUMMARY

The Strategic Initiatives Culinary Coordinator will be responsible for assisting in all aspects of conference planning and execution with special focus on culinary logistics and execution of conference food production. This position will assist the Strategic Initiatives Group (SIG) team with coordination of annual conference and leadership initiative programs that have a range of strategic topics from world cuisines, professionalism, innovation and flavor development to health, wellness and sustainability. These industry leadership programs reach an influential, national audience of executive and other senior-level chefs, foodservice operators, journalists, and other industry decision-makers and opinion leaders. The Culinary Coordinator will provide culinary planning, logistics and hands-on preparation support as needed for all programs, as well as the day-to-day operations of SIG.

ESSENTIAL RESPONSIBILITIES

• Assist Executive Chef with coordination and execution of all meals and culinary production for conferences.
• Assist with coordinating guest chef participation and demonstrations for conferences.
• Assist with food and beverage planning, as well as recipe ideation and testing prior to programs.
• Assist with organization, tracking and distribution of all culinary disposables, plasticware, and paper goods as well as the tracking and distribution of all culinary equipment including rentals.
• Assist with tracking hours, breaks and meal periods of student workers and other culinary staff.
• Edit and format faculty, presenter and sponsor recipes based on curriculum style guides and templates. Assist with editing and formatting culinary-focused curriculum materials. Assist with culinary support of digital media filming projects, digital media curriculum and photo shoots as needed.
• Support Administrative Coordinator - Conferences with updating master databases and other documents after each program as necessary.
• Conduct research and prepare letters, sponsor orders, or other documents from written and verbal instructions as needed for SIG culinary planning and as directed by the SIG Executive Chef.
• Serve as host to guests of the SIG team, including providing tours of campus when needed.
• Assist as needed with general department responsibilities.
• Works in a way that supports the operational policies and procedures of the school.
• Assist other departments at Copia as needed.
• Any and all other duties as required.

REQUIRED QUALIFICATIONS

Education :

• AOS degree or equivalent in industry experience in Culinary, Hospitality Management, or a related field.

Experience :

• Culinary training or professional kitchen experience, preferably both back and front of the house.
• Must have knowledge of or at least considerable interest in food, wine and cooking.

PREFERRED QUALIFICATIONS

• CIA AOS degree strongly preferred. 
• Bachelor’s degree or equivalent in Culinary, Hospitality Management or related field.
• Prior event coordination, management and/or sponsored event experience strongly preferred.
• ServSafe Certified preferred.

REQUIRED SKILLS

• Strong computer skills, including proficiency in Word, Excel, PowerPoint, as well as experience with databases and mail merges.
• Excellent written, verbal communication, and presentation skills required. Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
• Strong culinary skills, preferably with world cuisines knowledge, and volume production experience.
• Must be conscientious about event related details especially with respect to program support.
• Collegial and positive in outlook and approach.
• Detail oriented and thorough.
• Strong analytical, problem-solving and conceptual skills.
• Strong customer service skills.

WORKING CONDITIONS

• Must be able to work overtime on nights and weekends as required by business needs.
• Must be able to work at other locations of the CIA Campus (Copia in Napa, CA, Greystone in St. Helena, CA, Main Campus in Hyde Park, NY).
• Must possess own transportation to travel between locations during the workday as required.
• Regular work requires a great deal of standing, lifting, bending and stretching.
• Ability to stand and work for extended periods of time during customary service hours.
• Ability to work in extreme temperatures hot and cold for extended periods.
• Ability to lift and carry up to 30 pounds and 50 pounds with assistance.