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Consulting Chef
Culinary Institute of America

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Consulting Chef
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Culinary Institute of America
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Job Summary

Job Type
Full-time
Job Last Posted
Job posted 23 days ago
Job Role
Chef
Employer's Industry
Food & Hospitality

Job Description

Job Details

Description

The primary responsibility of the Consulting Chef is to develop and execute CIA Consulting projects and custom programs across the branch campuses and at off campus locations. The Consulting Chef works closely with all stakeholders to organize, schedule, and execute a myriad of programs and projects.

 

The CIA Consulting Chef has a direct responsibility for the successful execution of specific custom / client programs and works diligently to ensure the constant refinement and integrity of that programs. Assignments will include, but are not limited to, Menu Development, R&D Process Collaboration, Culinary Flavor Immersion Programs, Culinary Training Programs, working on media projects, and other assignments in intellectual property, contributing to photography and video projects, and other assignments in Culinary Arts. This position will be required to travel and must have the professional / personal flexibility to adapt to the business needs of the Institute and its clients.

 

ESSENTIAL RESPONSIBILITIES

 

  • Develops and executes various CIA Consulting Projects.
  • Works autonomously from both a remote location and on-site.
  • Delivers reports as needed in person, via conference call or via video conferencing as per project deliverables.
  • Collaborate with members of the CIA Consulting team.
  • Conducts research as it relates to the scoop of the assigned project.
  • Works to execute the client contract and agreement to achieve the desired objectives and deliverables.
  • Participates in interdepartmental meetings as necessary to manage effective communication between all departments.
  • Sets and maintains a high level of hospitality and customer focus.
  • Any and all other duties as assigned.

 

REQUIRED QUALIFICATIONS

  • Minimum Associate’s Degree in a food, hospitality or business-related discipline.
  • Minimum ten (10) years professional experience in relevant food service, hospitality, or culinary education activities.
  • Demonstrated experience project management.
  • Demonstrated research skills.

 

PREFERRED QUALIFICATION

  • Bachelor’s and/or Master’s degree in a food, hospitality or business-related discipline strongly preferred.

 

REQUIRED SKILLS

  • Must be an excellent communicator, well organized, detail oriented, resourceful and adaptable.
  • Ability to multitask and follow through with assignments.
  • Demonstrated excellent written and verbal communication skills.
  • Strong computer experience with proficiency in Microsoft Excel (or similar spreadsheet program) and Word (or similar word processing program).

 

WORKING CONDITIONS

 

  • Able to travel periodically within the U.S. due to business needs.
  • Must be available to work a flexible schedule as needed.
  • Must be able to conduct kitchen demonstrations, which may include standing in excess of eight (8) hours a day, as well as frequent bending, stooping, and reaching.
  • Must be able to lift up to fifty (50) pounds.
  • Must have the ability to be exposed to common cleaning agents and chemicals associated with food safety and kitchen sanitation.
  • Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.

Business Overview

Our Story

A not-for-profit college, The Culinary Institute of America is the food world’s foremost educator and thought leader—guiding generations of students and professionals, and driving meaningful global change. There are so many diverse and amazing culinary career paths CIA students can choose, paths that take them places they’ve never even imagined!

Our 50,000+ graduates are heads of major food corporations, master chefs and bakers, restaurant owners, entrepreneurs, hotel managers, scientists, food policy makers, authors, and a whole lot more. It’s a worldwide, supportive alumni network of industry leaders who recognize the value of a CIA degree when hiring.

As the preeminent food and wine authority, the CIA holds leadership conferences, collaboratives, and consulting services that help foodservice professionals guide the next wave of change crucial to the industry. The college also offers fun, educational courses for food and wine enthusiasts. The CIA at Copia in California’s Napa Valley gives guests a total, interactive immersion into the wonderful world of food and wine.

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