|Date Posted||September 19, 2019|
|Job Type|| Full-time |
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.
- Assist Executive Chef with culinary planning, food orders, sponsor orders, sponsor product tracking, and distribution, and receiving and organizing of all food, beverage and sponsor products for programs.
- Assist Executive Chef with coordination and execution of all meals and culinary production for conferences.
- Assist with coordinating guest chef participation for conferences, including correspondence, recipes, demonstration logistics, equipment, etc. and ongoing updates to the various internal production and planning documents for each program.
- Assist with food and beverage planning, as well as recipe ideation and testing prior to programs.
- Assist guest chefs with culinary demonstrations during conferences.
- Assist with organization, tracking, and distribution of all culinary disposables, plasticware, and paper goods.
- Assist with organization, tracking, and distribution of all culinary equipment including rentals.
- Assist with scheduling of student workers and other culinary staff, tracking hours, breaks and meal periods.
- Edit and format faculty, presenter and sponsor recipes based on curriculum style guides and templates.
- Assist with editing and formatting culinary-focused curriculum materials for leadership programs. Assist with culinary support of digital media filming projects, digital media curriculum and photoshoots as needed.
- Support Administrative & Editorial Coordinator with updating master databases, bio, headshot, and other documents after each program as necessary.
- Respond to inquiries and interact with SIG sponsor contacts, conference attendees and presenters, guest chefs, as well as CIA staff, faculty, and students, to provide information regarding SIG initiatives, solve routine problems, or otherwise respond to requests and questions.
- Conduct research, compose correspondence and prepare letters, sponsor orders, memos, reports, forms, charts, 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.
- Any and all other duties as required.
- AOS degree or equivalent in industry experience in Culinary, Hospitality Management, or a related field
- Must have knowledge of or at least considerable interest in food, wine and cooking with some event coordination, restaurant or hospitality experience.
- Culinary training or professional kitchen experience, preferably with both back and front of the house experience.
- 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.
- Strong computer skills, including proficiency in Word, Excel, PowerPoint, as well as experience with databases and mail merges. Good command of English, including spelling, grammar, and general sentence construction, strong written and verbal communication skills.
- Strong culinary skills, preferably with world cuisines knowledge, and volume production experience.
- Strong organizational and office skills.
- Must be conscientious about event-related details especially with respect to program support.
- Collegial and positive in outlook and approach.
- Success-oriented and goal-directed.
- Understands and thrives on the culture of major event management—with its deadlines and ebbs and flows of workloads, its need for “grace under pressure,” and the passions and sensitivities of its myriad of event stakeholders, from celebrity chefs, sponsors, and media to staff and volunteers.
- Demonstrated strong analytical and organizational skills.
- Unquestioned integrity.
- Excellent interpersonal communication skills.
- Excellent customer service and conflict resolution aptitude.
- Ability to work efficiently and communicate effectively in a fast-paced environment.
- Must be available to work nights and weekends as required by business needs
- Must be able to work at both locations of the CIA California Campus (Copia in Napa, CA and Greystone in St. Helena, CA). Must possess own transportation in order to travel between locations during the workday as required.
- Regular work requires a great deal of standing, lifting, bending and stretching
- Must be able to stand for 8 hours
- Ability to work in extreme temperatures hot and cold for extended periods
- Ability to lift and carry up to 30 lbs; 50 lbs with assistance.