Kitchen Prep Coordinator

The hiring rate for this position is $20.00 per hour. The CIA offers a substantial benefits package that includes: medical coverage available at no cost 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 POSITION SUMMARY The Kitchen Prep Coordinator works in collaboration with the teaching Kitchen Manager to ensure the seamless and efficient operation of all San Antonio campus teaching kitchens. This position is responsible for supporting the degree and non-degree programs by overseeing supplemental student meal production, managing inventory and equipment maintenance, and maintaining essential par stock levels across all campus kitchens, including the Demo Theater, Savor Restaurant, Latin Kitchen, Student Services Center Kitchen, Bakeshop, and Main Skills Kitchen. The Coordinator works collaboratively with internal teams to ensure all programs are well-supported, spaces are maintained, and resources are readily available for a seamless culinary education experience. ESSENTIAL RESPONSIBILITIES Assist with the set-up, breakdown, and general cleanliness of the kitchen, stockroom, and other support facilities for various programs. Collaborate with internal stakeholders and act as a key liaison to coordinate and support the execution of all degree and non-degree programs. Request and schedule Earn & Learn qualified students to support all campus functions. Assist in maintaining food par stock levels (including dairy, dry goods, and produce) to supplement program needs, ensuring availability of ingredients. Support the ordering and delivery of supplies, contributing to efforts to manage product consumption and minimize waste. Organize and maintain dry storage areas, equipment cabinets and drawers, the dish room, walk‑ins, and reach‑ins, ensuring a tidy and efficient workspace. Work to ensure that CIA standards are met regarding quality, execution, organization, cleanliness, and precision in all supported areas. Assist with overseeing the production of supplemental degree and non-degree program meals, including writing menus and menu labels, managing ordering and receiving of all food and non-food products. Completing all necessary preparation, production, and presentation of supplemental meals to meet CIA service and quality standards. Strives to provide variety and quality in menu offerings for various dietary restrictions. Collaborate with the Menus of Change Chef in Hyde Park and other campuses for healthy menu alignment, contributing to innovative and compliant food service. Participate in regular meetings with Kitchen Manager and Program Manager to ensure continuity of operations, staying informed about current events, changes, and policies. Conduct daily inspections of kitchen facilities for maintenance, cleaning, and equipment issues, promptly reporting findings to the Facilities Management Team through the Work Order system and following up on completion. Collaborate with internal stakeholders to coordinate and manage specialty equipment needs for various degree and non-degree programs. Assist in providing recommendations for control procedures, maintenance requests, and replacement or purchasing requests for new equipment. Assist customers with questions, general needs, provide basic guidance on the safe operation of equipment, and help locate utensils, equipment, and/or food items needed for classes. Any and all other duties as assigned. REQUIRED QUALIFICATIONS Education: Associate Degree in Culinary Arts or equivalent experience in lieu of. Experience: Minimum of one (1) year of successful kitchen coordination or related experience. PREFERRED QUALIFICATIONS REQUIRED SKILLS Demonstrated professional culinary techniques. Demonstrated ability to show a high level of service responsiveness to customers. Must display a high level of energy and self-motivation. Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously. Proficient in Baking and Pastry fundamentals. Excellent communication and English writing skills. WORKING CONDITIONS Must be able to work overtime on nights and weekends as required by events, the academic calendar of the CIA and business needs. Regular work requires a great deal of sitting, 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 twenty‑five (25) pounds. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr The Culinary Institute of America