Job Summary

The Culinary Arts Program Coordinator is responsible for developing and coordinating all classes, programming, camps, and private events taking place in the J’s new Culinary Studio. This space is a hands-on culinary kitchen with a goal to be the destination for culinary classes and events for the Jewish Community and Southwest Houston. Initiatives of the space include: infuse Jewish culture into culinary programs when feasible and practical; develop culinary programs for targeted age groups and customers; create unique culinary party experiences for ages 5 and above. The program coordinator will design classes, hire teachers and assistants to run the classes, teach select classes, purchase ingredients, develop internal and external partnerships, and market the culinary studio. The space will be a dairy kitchen; no meat will be brought in.

I. PROGRAM DEVELOPMENT

1. Coordinate culinary studio programs, including classes for children, teens and adults, camps, and private events. Create a program plan for each class, design recipes, write descriptions, and hire chefs to teach each class and assistants as needed for each class. Prep and clean up from classes as needed.

2. Teach family/ children’s classes and camps

3. Collaborate internally with other departments across the J to develop programming

4. Maintain the culinary studio calendar and collaborate with internal partners on scheduling as it relates to their different areas

5. Book guest chefs and culinary authors to teach special events.

6. Purchase ingredients needed for each class, working to be efficient between different classes where possible

7. Work with J marketing team to promote the culinary studio and classes. Work to build a buzz around the new space.

8. Book culinary parties and work with clients on their custom parties

9. Maintain the kitchen, schedule any necessary maintenance on equipment, keep a list of supply inventory and replenish and purchase as needed for upcoming classes

10. Create best practices and implementation guide for our different classes.

II. COMMUNICATION

1. Work closely with Culinary Studio Committee Chair and committee, especially on launch of the new space and marketing.

2. Together with marketing department, coordinate marketing materials, including Culinary Studio Launch campaign, e-flyers, ads, the website, and social media and other forms of marketing.

III. ADMINISTRATION

1. Maintain and monitor culinary program budget

2. Create class descriptions and submit classes to be entered each semester on the website and back-end program registration software.

IV. AGENCY EXPECTATIONS

1. Participate in agency-wide meetings and in-service training programs

QUALIFICATIONS

1. Minimum requirement of Bachelor’s degree in Culinary Arts, Business, event planning, Jewish Studies or Culinary degree

2. 3-5 years’ experience preferred in Jewish non-profit, event planning, or kitchen management

3. 1-2 years’ experience as a culinary instructor

4. Valid Food Manager Certification

5. Proficient in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook).

6. Excellent communication skills. Able to interact professionally with all levels of internal and external personnel.

7. Deadline/Task oriented

8. High energy, proactive, requiring little direction, takes responsibility.

9. Team player

10. Willingness to be flexible and available to work evenings and weekends as required for special events.

11. Willingness to perform job tasks not part of immediate job responsibilities but aides in member satisfaction and getting the job done.

QUALIFICATIONS

1. Minimum requirement of Bachelor’s degree in Culinary Arts, Business, event planning, Jewish Studies or Culinary degree

2. 3-5 years’ experience preferred in Jewish non-profit, event planning, or kitchen management

3. 1-2 years’ experience as a culinary instructor

4. Valid Food Manager Certification

5. Proficient in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook).

6. Excellent communication skills. Able to interact professionally with all levels of internal and external personnel.

7. Deadline/Task oriented

8. High energy, proactive, requiring little direction, takes responsibility.

9. Team player

10. Willingness to be flexible and available to work evenings and weekends as required for special events.

11. Willingness to perform job tasks not part of immediate job responsibilities but aides in member satisfaction and getting the job done.