The anticipated hiring range for this position is $30.00-$33.00 per hour.Hiring offers will be determined based on the final candidate's qualifications and experience.The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process. POSITION SUMMARYThe Special Projects Coordinator is responsible for supporting the overall guest experience for the Workforce Development Series and the Professional Development Series programming executed in Hawaii by the Culinary Institute of America (CIA). The Coordinator is responsible for assisting the Chef Instructors in the delivery of hands-on culinary classes, class production, demonstration, and lecture. This position will work closely with the CIA Chef Instructor and CIA administrative team members in New York, and will liaise with external parties including a Culinary Director and administrative teams in Hawaii to ensure exceptional program success through the coordination of food procurement, kitchen equipment, student class registration, marketing, and guest services.ESSENTIAL RESPONSIBILITIES
- Coordinate with Culinary Education teams in New York and Hawaii to ensure successful program execution.
- Maintain the standard of excellence in customer service for all client interactions.
- Monitor registration levels, invoices and payments for classes and notify stakeholders regarding enrollment and/or financial issues.
- Maintain efficient department processes to ensure International Accreditors for Continuing Education and Training (IACET) accreditation standards.
- Monitor website emails and escalating issues appropriately.
- Greet clients and ensure that all guest-related kitchen details are in place prior to program start.
- Coordinate kitchen and lecture space set up and break down including, but not limited to; continental breakfast and physical room configuration as needed.
- Coordinate client needs including, but not limited to; restaurant reservations, housing, and transportation as well as special requests.
- Assist Chef Instructor with coordination, execution, and breakdown of class culinary production for food enthusiast private and public programs including, but not limited to:
- Receive, sort, and check-in all ingredients for class production.
- Provide clear communication with culinary coordinator team regarding missing ingredients.
- Provide strict adherence to allergen specifications and modifications.
- Maintain organized walk-in coolers and dry storage areas.
- Organize, distribute, and collect/inventory all culinary equipment.
- Set up kitchen stations for execution of menu to ensure smooth execution of class productions.
- Complete 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.
- Clean and organize kitchen during and at the end of production.
- Interact with participants, guest chefs, as well as CIA staff, faculty, and students, to provide information regarding classes, solve routine problems, or otherwise respond to requests and questions.
- Maintain clean and sanitary work areas and storage areas, following health code regulations for handling, storage, portioning, and rotation of all food products. Ensure efficient production with minimal waste during all phases of recipe preparation, production, and service.
- Assist guests 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, keep students informed of cleaning procedures for all kitchen and common spaces.
- Any and all other duties as assigned.
REQUIRED QUALIFICATIONSEducation:
- Associates Degree in Culinary Arts or Baking & Pastry Arts or equivalent experience.
Experience:
- Two (2) years of experience in a kitchen and customer service/hospitality center or four (4) years of experience if no Culinary and Baking and Pastry Arts degree.
PREFERRED QUALIFICATIONS
- Understanding of the foodservice and hospitality industry both from a professional and non-professional culinary perspectives.
- Hospitality or events management experience.
- Familiarity with the CIA's mission and history.
- Culinary Institute of America graduate.
REQUIRED SKILLS
- Strong teamwork and customer service skills with the ability to be adaptable, dependable and manage multiple priorities simultaneously.
- Demonstrated ability to show a high level of service responsiveness to customers.
- Ability to maintain confidentiality.
- Excellent written, verbal communication, and presentation skills required.
- Must have demonstrated ability in organizational, time management, problem solving skills.
- Must display an elevated level of energy and self-motivation.
- Ability to work independently or in a team environment and maintain collaborative relationships with external and internal constituents in order to respond to business needs.
- Must be conscientious about event related details especially with respect to program support.
- Detail- oriented and thorough.
- Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e., Word, Excel, PowerPoint.
- Strong administrative abilities.
WORKING CONDITIONS
- Must be able to work overtime on nights and weekends as required by business needs.
- Ability to lift and carry up to twenty-five (25) pounds.
- Regular work requires the use of a computer, sometimes more than eight (8) hours per day.
- Regular work requires standing for extended periods of time.