On-Call Conference Culinary Lead

at The Culinary Institute of America (view profile)
Location Napa
Date Posted May 15, 2019
Job Type Temporary

Description

POSITION SUMMARY

The Strategic Initiatives On-Call Conference Culinary Lead will be responsible for providing hands-on culinary production and demonstration assistance as needed across all conferences.  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.  This position will interface with a variety of departments, guest chefs, and clientele, therefore effective communication, professionalism, and hospitality will be required.

 

ESSENTIAL RESPONSIBILITIES

  • Assist Executive Chef with coordination and execution of all meals and culinary production for conferences including but not limited to:Accurate and expeditious production of recipes with strict adherence to all recipe specifications.
  • Efficient production with minimal waste during all phases of recipe preparation, production and service.
  • Proper packaging, storage, organization, and security of all food items at all stages of receipt or preparation with relation to temperature, location, labeling, packaging and all established procedures.
  • Oversee and support conference meals by ensuring stations and buffets are adequately stocked of all items.
  • Set up and break down conference work stations as needed
  • Assist Executive Chef with food orders, sponsor orders, sponsor product tracking and distribution,
  • Assist Executive Chef with receiving and organizing of all food, beverage, equipment, and sponsor products for programs including but not limited to:Receiving, sorting, and labeling shipped products, organizing walk-in coolers and storing dry stock.
  • Organization, tracking and distribution of all culinary disposables, plasticware, and paper goods.
  • Organization, tracking, distribution, and collection/inventory of all culinary equipment including rentals.
  • Monthly inventory of all culinary equipment.
  • Work with guest chefs in the preparation and execution of their demonstrations including but not limited to:Advance preparation and staging for guest chef culinary demonstrations.
  • On stage support and assistance during and after the demonstration. Must be comfortable assisting guest chefs during demonstrations for large audiences.
  • Oversee student workers and other on-call culinary staff throughout production to ensure quality of culinary production.
  • Assist with tracking labor including meal & rest breaks while in kitchen production mode.
  • Maintain clean and sanitary work and storage areas, following health code regulations for handling, storage, portioning and rotation of all food products.
  • 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.
  • Serve as host to guests of the SIG team, including providing tours of campus when needed.
  • Assist as needed with general department responsibilities.
  • Work in a way that supports the operational policies and procedures of the school.
  • 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 with both back and front of the house experience.
  • Must have knowledge of or at least considerable interest in food, wine and cooking with some event coordination, restarant or hospitality experience.

PREFERRED QUALIFICATIONS

  • 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.
  • Servsafe Certified preferred

REQUIRED 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.
  • 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.

WORKING CONDITIONS

  • 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 work day 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.
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