Consulting Chef, CIA Consulting

POSITION SUMMARYThe Consulting Chef will be responsible for providing culinary planning, support and execution for assigned projects for the Culinary Institute of America Consulting (CIAC) department. This position will conduct in-person and online leadership programs and training for the foodservice industry, as well as strategic innovation projects such as recipe development and instructional videos. The Consulting Chef will be responsible for any and all aspects of culinary planning, concept and recipe development, and execution for culinary demonstrations, interactive tastings, meals, trainings, as well as culinary photography and filming as required. ESSENTIAL RESPONSIBILITIES Interacts with CIA partners, clients, conference attendees and presenters, and guest chefs, as well as CIA staff, faculty and students, to provide information regarding CIAC initiatives, solve routine problems, or otherwise respond to requests and questions. Serves as host to guests of the CIA, including providing tours of campus when needed. Works with the CIA Directors to develop and facilitate instructional programs for industry professionals. Works with kitchen assistants to set up, clean, and break down the teaching kitchens and lecture spaces. Orders, receives, stores, and inventories food and sundry items for consulting programs. Works with other stakeholders to use leftover product and minimize waste. Inspects and maintains kitchen equipment as needed, and organizes special equipment for instructional programs. Maintains published uniform and personal hygiene standards during instructional programs. Acts as a CIA Consulting liaison during events to identify opportunities for further business development. Any and all other duties as assigned. REQUIRED QUALIFICATIONS Education: AOS degree in Culinary, Hospitality Management, Nutrition, or a related field, or equivalent in industry experience. Experience: Five (5) years of proven industry experience, background, and leadership in high end Culinary Arts or Baking & Pastry Arts. Must have knowledge of or at least considerable interest in food, wine and cooking with some event coordination, restaurant or hospitality experience. PREFERRED QUALIFICATIONS Proven experience conducting cooking demonstrations or teaching subjects related to culinary arts or hospitality. Culinary Institute of America graduate. Bachelor’s degree or equivalent in Culinary, Baking & Pastry, Hospitality Management or related field. Prior event coordination, restaurant, and/or sponsored event experience. ServSafe Certified. ProChef Level II Certification. REQUIRED SKILLS Strong culinary skills, preferably with world cuisines knowledge, demonstration experience, and volume production experience. Proven track record in leading a meal period or culinary team. Ability to cook while being filmed, as well as strong presentation skills. Strong teamwork and interpersonal skills; detail-oriented; ability to be adaptable, dependable and handle multiple priorities simultaneously. Demonstrated ability to show a high level of service responsiveness to customers. Must display a high level of energy and self-motivation. Creative and innovative plating techniques and recipe development. WORKING CONDITIONS Must be available to work nights and weekends as required by business needs. Moderate travel to support conferences, consulting and other CIA projects that take place at various CIA campuses and other off-site locations. Must possess own transportation in order to travel between locations during the work day as required. Regular work requires a great deal of standing, lifting, bending, and stretching. Must be able to stand for 8 hours. Ability to lift and carry up to 30 pounds; 50 pounds with assistance.