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Teaching Kitchen Coordinator

Napa, CA, United States

This opening has closed.

The original listing is kept below for reference.

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Job details

Posting language: English
Posted: Nov 6, 2026

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Original job description

Archived listing. The details below describe a past opening.

The hiring rate for this position is $24.00.

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 Teaching Kitchen (TK) Coordinator will assist the Teaching Kitchen Manager with daily operations, class execution through kitchen support and guest services for all programming at the Copia campus, which includes public, private, and Consulting hands-on cooking classes and beverage classes, and other events held in Copia Teaching Kitchens. This position will work closely with the Chef Instructors and other lead stakeholders to ensure all needs for success are met through thorough coordination of Food, Equipment, and guest needs. The Coordinator will assist in overseeing the functional space including classrooms, kitchens and outdoor spaces used for programs, and will be responsible for meal production during certain programs. The Teaching Kitchen Coordinator interfaces with a variety of departments, guest chefs, and clientele, providing effective communication, professionalism, and hospitality.

ESSENTIAL RESPONSIBILITIES

Assists in the daily operation of all programs at the Culinary Institute of America (CIA) at Copia while providing the highest level of customer service standards, including but not limited to:

•

Receives, sorts, and checks-in all ingredients for class production.

•

Provides clear communication with chef instructors and other lead stakeholders regarding missing ingredients.

•

Assists with maintaining the organization of walk-in coolers and dry storage areas.

•

Assists with the organization, distribution, and collection/inventory all culinary equipment.

•

Sets up kitchen stations for execution of menu to ensure smooth execution of class production.

•

Completes 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 other established procedures.

•

Cleans, organizes, restocks, and resets the kitchen during and at the end of production.

•

Completes necessary side work to ensure smooth execution of classes, such as folding towels, aprons, sharpening knives, and any other duties necessary.
Effectively communicates timing, space usage, program details, and all other service components of each program for all internal teams.
Notifies applicable Chefs of any curriculum edits needed in recipe packets.
Assists guests, internal and external stakeholders in the kitchen setting with any questions, general needs, training on the safe operation of all equipment, locating utensils, equipment and/or food items needed for their class, and keep students informed of dishwashing and cleaning procedures of all kitchen and common spaces.
Assists in the kitchen and gives support to the chef instructor and guests during all programs. This includes set-up, mise en place, clean-up, and restocking equipment.
Maintains clean and sanitary work and storage areas, and follows health code regulations for handling, storage, portioning, and rotation of all food products. Ensures efficient production with minimal waste during all phases of recipe preparation, production, and service.
Assists as needed with meal production during specialty programming.
Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

High school diploma or equivalent.

Experience:

Minimum one (1) year of related work experience in the wine/beverage, foodservice, event management, or hospitality industry.

PREFERRED QUALIFICATIONS

Associate or Bachelor’s degree in culinary arts, food and beverage management, hospitality, or a related field.
Previous experience in the wine and beverage, foodservice, event management, or hospitality industry within a restaurant, tasting room, or similar environment preferred.

REQUIRED SKILLS

Demonstrated professional culinary techniques.
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 to respond to business needs.
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, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint.

WORKING CONDITIONS

Must be available to work a flexible schedule including nights, weekends holidays and overtime as required by business needs.
Regular work requires a great deal of standing, lifting, bending, and stretching.
Must be able to lift and carry fifty (50) pounds.
Able to stand for up to eight (8) hours at a time.
Ability to work in extreme temperatures hot and cold for long periods.

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