Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $22.00 - $34.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical Coverage
Dental Insurance
Vision Insurance
Life insurance
Short term disability insurance
long term disability insurance
retirement savings plan
Paid Time Off
Job Description
The Culinary Institute of America (CIA) is one of the world's premier culinary colleges, renowned for its comprehensive programs and dedication to culinary excellence. The CIA provides an immersive learning environment for students and professionals alike, fostering culinary arts education, food science, and hospitality management. At its Copia campus, the Institute offers hands-on cooking classes, beverage education, and various culinary events to enhance food knowledge and skills for both amateurs and industry professionals. Operating with a strong reputation and rich history, the CIA is committed to excellence in food education and innovation, serving a diverse community of food enthusiasts.
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Job Requirements
- High school diploma or equivalent
- Minimum one year of related work experience in the wine/beverage, foodservice, event management, or hospitality industry
- Must be able to display a high-level of energy and self-motivation
- Ability to work independently or in a team environment and maintain collaborative relationships with outside organizations and internal departments
- Strong customer service skills and a consistently elevated level of responsiveness and attentiveness to guests
- Detail-oriented and thorough
- Strong teamwork and interpersonal skills
- Ability to be adaptable, dependable and handle multiple priorities simultaneously
- Previous computer experience, including MS Office suite products (Word, Excel, PowerPoint)
- Must be available to work a flexible schedule including nights, weekends holidays and overtime as required
- Must be able to lift and carry fifty pounds
- Able to stand for up to eight hours
- Ability to work in extreme temperatures hot and cold for long periods
Job Qualifications
- High school diploma or equivalent
- Minimum one year of related work experience in the wine/beverage, foodservice, event management, or hospitality industry
- Associate or Bachelor’s degree in culinary arts, food and beverage management, hospitality, or a related field preferred
- Previous experience in wine, beverage, foodservice, event management, or hospitality within a restaurant, tasting room, or similar environment preferred
- Ability to display high-level energy and self-motivation
- Ability to work independently or in a team environment
- Strong customer service skills and high responsiveness to guests
- Detail-oriented and thorough
- Strong teamwork and interpersonal skills
- Ability to be adaptable, dependable, and handle multiple priorities
- Previous computer experience with MS Office (Word, Excel, PowerPoint)
Job Duties
- Assist in the daily operation of all programs at the Culinary Institute of America at Copia while providing the highest level of customer service standards
- Receive, sort, and check-in all ingredients for class production
- Provide clear communication with chef instructors and other lead stakeholders regarding missing ingredients
- Assist with maintaining the organization of walk-in coolers and dry storage areas
- Assist with the organization, distribution, and collection/inventory of all culinary equipment
- Set up kitchen stations for execution of menu to ensure smooth execution of class production
- Complete proper packaging, storage, organization, and security of all food items at all stages in relation to temperature, location, labeling, packaging, and procedures
- Clean, organize, restock, and reset the kitchen during and at the end of production
- Complete necessary side work such as folding towels, aprons, sharpening knives, and other duties necessary
- Communicate timing, space usage, program details, and other service components to internal teams
- Notify applicable chefs of any curriculum edits needed in recipe packets
- Assist guests and stakeholders with questions, training on equipment, locating items, and maintain communication on cleaning procedures
- Support chef instructors and guests during programs, including set-up, mise en place, clean-up, and restocking
- Maintain clean and sanitary work and storage areas, complying with health code regulations
- Ensure efficient production with minimal waste during all phases of recipe preparation, production, and service
- Assist as needed with meal production during specialty programming
- Perform any and all other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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