The hiring salary for this position is $66,600.

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 salary 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 Teaching Kitchen Manager 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. The Teaching Kitchen Manager is responsible for inventory of all kitchen small wares, stockroom and walk-in cooler par inventory levels and all inventory and maintenance of teaching kitchen par stock levels. This position works closely with Accelerated Culinary Arts Certificate Program, Food Enthusiast Programs, Strategic Initiatives Team, and Culinary Institute of America (CIA) Consulting team to ensure kitchens are organized and stocked according to client needs. The position manages kitchen events through close collaboration with both internal and external groups including branch campus departments. 

ESSENTIAL RESPONSIBILITIES

• Manage set-up, breakdown, inventory, maintenance and cleanliness of the kitchen, stockroom, and any other support facilities.
• Collaborate with internal stakeholders and act as primary liaison to manage and ensure execution of all Teaching Kitchen programs.
• Establish and maintain food par stocks, including but not limited to; dairy, dry goods and produce to supplement the needs of classes.
• Manage all supply ordering and delivery, analyze product ordering across departments to limit waste and decrease costs.
• Manage the accurate inventory and ordering of par stock ingredients including, dry goods, beverages, alcohol, sanitation supplies, and linens.
• Organize and maintain dry storage areas, equipment cabinets and drawers, dish room, equipment inventory, walk-ins and reach-ins.
• Interview, select, train, schedule and manage coordinators as needed; provide professional leadership and direction to the coordinators.
• Ensure that the CIA standards are met regarding quality, execution, organization, cleanliness, and precision.
• Manage and direct proper post-service cleaning of kitchen by scheduling contractor cleaning services.
• Meet regularly with purchasing department, facilities, and chefs to ensure continuity of operations, regarding current events, changes, and policies.
• Conduct daily inspection of all kitchen facilities for maintenance, cleaning and equipment issues, report promptly to the Facilities Management Team through the Work Order system and follow up on completion.
• Work with internal stakeholders to coordinate and manage specialty equipment needs.
• Provide recommendations and implement control procedures, maintenance requests, and replacement or purchasing requests for new equipment.
• Assist customers 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.
• All other duties as assigned.

REQUIRED QUALIFICATIONS

Education/Experience:

• Associate Degree in Culinary Arts or related field or a High School Diploma or equivalent with a minimum of three (3) 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, stoops or reach as needed.