Working at the CIA

The CIA is currently hiring for multiple positions at our New York and California Campuses. For more information visit:

Careers at the CIA | Culinary Institute of America The CIA offers jobs with competitive salaries and superior benefits plans, including medical and dental, paid time off plans, and generous retirement matching.

This is a cool gig :)

The Culinary Institute of America hiring Event Manager - CIA Conferences in Napa, California, United States | LinkedIn Posted Just now. POSITION SUMMARY The Manager of Planning and Logistics, Strategic Initiatives Group (SIG), is…See this and similar jobs on LinkedIn.

WE ARE REOPENING which means WE ARE HIRING!!!!

The CIA at Copia is the showcase public destination for food and wine in the heart of downtown Napa. Come join our team and become immersed in the world of food and wine as only the CIA can do—from dining innovations at The Grove, to hand-crafted salads and sandwiches at the Lunch Box, to our cutting edge 3D dining shows featuring Le Petit Chef. Be a part of some of the unique experiences we deliver to our guests visiting Copia like, hands-on classes taught by CIA chefs, a one of a kind cooks store and lively events and concerts in our amphitheater and culinary garden.

Welcome to the CIA at Copia. Let us Feed Your Joy.

To view all postings click here:
https://lnkd.in/dZkTfUN

Front of House openings include; Busser/Runner, Server, Lead Server, Hosts and Bartender.

Back of House openings include: Cashier/Sandwich Maker, Prep Cook, Line Cook, Lead Line Cook, Pastry Cook, Chef de Partie

Even during quarantine, the spirit continues !

The Culinary Institute of America hiring Director – Health and Sustainability Programs in Napa, California, United States | LinkedIn Posted 6 days ago. POSITION SUMMARYThe Director of Health and Sustainability Programs is responsible for the program…See this and similar jobs on LinkedIn.

The Culinary Institute of America hiring Accounts Payable Supervisor in Hyde Park, New York, United States | LinkedIn Posted Just now. POSITION SUMMARY The Accounts Payable (A/P) Supervisor is responsible for overseeing the CIA’s…See this and similar jobs on LinkedIn.

This is a cool gig!

The Culinary Institute of America hiring Budget Analyst in Hyde Park, New York, United States | LinkedIn Posted 3 days ago. POSITION SUMMARY The Budget Analyst plays a key role in meeting the analysis needs of the Budget…See this and similar jobs on LinkedIn.

Description
The Dining Room Manager is responsible for efficiently managing and delegating all front of the house aspects of service and scheduling as directed by the General Manager. This position provides a regular floor presence, assisting guests and providing constructive feedback to the front of house staff while ensuring the smooth running of their assigned restaurant shift. The Dining Room Manager also assists the General Manager with the monitoring of procedures, coordinating marketing efforts related to the restaurant and coordinating special events within the restaurant.



ESSENTIAL RESPONSIBILITIES

Monitors performance to ensure adherence to all service, sanitation and productivity standards to ensure exceptional guest satisfaction.
Works with General Manager – Copia Restaurant on departmental financial requirements; monitor and control food, beverage and labor costs.
Ensures compliance with all proper cash controls and deposits for the restaurant.
Maintains cleanliness and sanitation levels to a Health Department “A” rating.
Develops and implements policies and procedures to ensure the efficient operation of the restaurant while maintaining the highest of standards and guest satisfaction.
Cultivates staff food and wine appreciation and expertise. Coaches staff, individually and collectively, on sales techniques and table-side manner style. Actively monitors, coaches and corrects wait staff during the ex*****on of their nightly duties and customer interaction.
Responds to guest needs and complaints; responsible for maintaining guest satisfaction at all times.
Manages staffing, training, and development of the FOH Restaurant staff. Provides regular feedback to staff, and completes all required performance appraisals for direct reports.
Maintains appearance, upkeep, and cleanliness of all food and beverage equipment and facilities.
Helps General Manager to plan external and internal marketing and sales promotion activities.
Ensures that all legal requirements are consistently adhered to including wage and hour and all federal, state and local laws pertaining to alcoholic beverages and food safety and sanitation.
Oversees the operation of the Micros and Open Table systems.
Help approve payroll and overtime for all direct reports. Continually monitors labor costs to ensure efficiency.
Manages all daily aspects to wine and beverage operations, including ensuring the full stocking of the bar area and compliance with all Safe Serve protocols.
Ensures compliance with controls over the ordering and issuing of wine, liquor, and beer to the restaurant and kitchen.
Provides instruction to servers and bartenders on Micros procedures and accounting operations. Programs updates to Micros menus and database as needed. Maintains and monitors the restaurant reservations systems.
Maintains superior personal presentation and public relations with guests of the Institute.
Any and all other duties as assigned.


REQUIRED QUALIFICATIONS

Education:

High School Diploma or GED required.
Experience:

Minimum of one (1) year management experience in a restaurant, including supervision of employees, or an equivalent combination of education and experience.


Licenses / Certifications:

Serve Safe Certification or ability to obtain within thirty (30) days from the hire date.


PREFERRED QUALIFICATIONS

Ability to calculate and manage food and labor costs within a set budget.
Associate’s Degree in Culinary Arts, Hospitality Management or equivalent preferred.
Culinary Institute of America graduates preferred.


REQUIRED SKILLS

Strong management and organizational skills including understanding the financials of the business.
Excellent management, organizational, interpersonal and relationship-building skills, with a positive team-oriented attitude.
The ability to manage in a diverse environment with a focus on guest and customer service.
Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.
Excellent logistical planning and delegating skills.
Must display a high level of energy and self-motivation.
Must have a demonstrated history of improved guest experience with measurable results.


WORKING CONDITIONS

Must be able to work a flexible schedule, including nights and weekends as required due to business needs.
Regular work requires a great deal of standing, lifting, bending and stretching.
Must be able to stand and work for eight (8) hours.
Ability to lift and carry up to twenty-five (25).
Must be able to lift up to forty (40) pounds or more with assistance.
ADDITIONAL INFORMATION

At The Culinary Institute of America, it is important to us that we support our employees with a substantial and meaningful package of benefits. We believe in supporting our employees with benefits to assist with work life balance.

Benefits are offered based on the position type and status. Benefits offered may include:

Medical and prescription drug plan
Dental pl

POSITION SUMMARY

The HVAC-Refrigeration Mechanic works under the direction of the Supervisor HVAC-R and performs general maintenance of all types of heating, ventilation, air conditioning and refrigeration systems throughout the campus.



ESSENTIAL RESPONSIBILITIES

Responsible for the installation, preventive maintenance, repair, troubleshooting, and diagnosis of air-conditioning and refrigeration and associated air handling and control systems.
Performs preventive maintenance and cleaning of shop equipment.
Completes all work orders assigned by supervisor.
Assists outside contractors as needed to familiarize them with the campuses and the practices and procedures for the campuses.
Any and all other duties as assigned.


REQUIRED QUALIFICATIONS

Education:

High School graduate with trade school training in HVAC-R theory and practice.
Experience:

Five (5) years journey level experience in the HVAC-R trade.
Licenses / Certifications:

EPA Section 608 Universal refrigeration certification.
Valid driver's license.


PREFERRED QUALIFICATIONS

Familiar with the operations of Commercial kitchen HVAC-R.
Experience with operation and maintenance of water source heat pumps.


REQUIRED SKILLS

Knowledge of the tools required for the trade, including voltmeters, charging equipment, gauges and hand tools.
Ability to read and understand blueprints, work orders and technical manuals.
Experience troubleshooting digital, electronic and pneumatic control systems.
Proficiency in all safety protocols, codes and standards, including but not limited to NFPA, OSHA and EPA.
Strong teamwork and interpersonal skills, ability to be adaptable, dependable and handle multiple priorities simultaneously.
Must display a high level of energy and self-motivation.
Strong customer service skills.


WORKING CONDITIONS

Must be able to work on different shifts, work schedules, and report to various supervisors based upon business needs.
Regular work requires lifting of materials weighing up to fifty (50) pounds.
Regular work required climbing ladders to heights of twenty (20) feet, working on roofs and or using staging and scaffolds.
Ability to work in a temperature variant environment where temperatures can range from -10 F to 100 F.


ADDITIONAL INFORMATION

Benefits are offered based on the position type and status. Benefits offered may include;

Medical and prescription drug plan
Dental plan, Vision plan
Insurance: Life, Home, Auto, even Pet!
Short- and long-term disability plans
Generous paid time off programs, including paid holidays
Retirement savings plan 403(b) with company contribution
Employee assistance program
Tuition assistance programs

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