Kitchen Prep Coordinator

POSITION SUMMARY

The Kitchen Prep Coordinator is responsible for supporting the San Antonio Education department in the production of supplemental student meals, inventory, and the maintenance of equipment and maintaining necessary par stocks of supplies in all San Antonio campus kitchens (Demo Theater, Savor Restaurant, Latin Kitchen, Student Services Center  Kitchen, Kikkoman Live Fire Pavilion, Bakeshop, and Main Skills Kitchen) as needed.

ESSENTIAL RESPONSIBILITIES

• Communicates daily with all instructors and students to ensure all food and equipment are available.
• Meets regularly with Managing Director, Associate Dean, Director - Facility Operations, purchasing department, and facilities to ensure continuity of operations, with regard to current events, changes, and policies.
• Coordinates with Assistant Restaurant Manager to ensure that Live Fire Kitchen activations are supported including operating and managing shifts.
• Meets regularly with student activities team to ensure that kitchen, food order, food preparation, and equipment are organized for student activities.
• Oversees the administrative and managerial needs for the teaching kitchens.
• Oversees the production of supplemental student meals and salad bar, including writing menus and menu labels, ordering, and receiving of all food and non-food products. Strives to provide variety and quality creating menu offerings for various dietary restrictions.
• Collaborates with Menus of Change Chef in Hyde Park and other campuses for healthy menu alignment.
• Collaborates with Purchasing to cross utilize and increase Gift-in-Kind (GIK) product usage.
• Attends meetings as needed (Stakeholders, Operations, and education department).
• Accountable for food/non-food costs and inventory controls and following departmental budgets.
• Daily inspections of all kitchen facilities for maintenance cleaning and equipment issues, report promptly to the Facilities Management Team through the Work Order system and follow up on completion.
• Requests/schedules Earn & Learn qualified students from facilities management for all campus functions.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

• Associate's Degree in Culinary Arts or equivalent experience.

Experience:

• Minimum of one (1) year of successful kitchen management.

Licenses / Certifications:

• ServSafe Sanitation Certificate or ability to obtain within thirty (30) days from hire.

PREFERRED QUALIFICATIONS

• Bilingual (Spanish/English) desired.

REQUIRED SKILLS

• Demonstrated professional culinary techniques.
• Proficient in Baking and Pastry fundamentals.
• Demonstrated ability to show a high level of service responsiveness to customers.
• Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
• 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 eight (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.

ADDITIONAL INFORMATION

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 is a significant value, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.