The CIA Culinary Consultant is primarily responsible for the development, design, and delivery of exceptional programming that provides the highest value to CIA Consulting clients. The Culinary Consultant, along with the Client Relations Manager, cultivates new business leads, secures business opportunities, and provides proper stewardship of new and existing accounts. The Culinary Consultant works closely with all stakeholders to plan, organize, and carry out a myriad of programs and projects. Assignments will include, but are not limited to, Training and Certification, Menu Development, Product Development and Assessment, Culinary Culture and Flavor Immersion Programs, Recipe Testing, Content/Media/Intellectual Property, and other assignments in operationalizing the thought leadership of the college. Clients include commercial and non-commercial operators, manufacturers, commodity boards, government agencies and NGOs, Department of Defense, trade missions, and others.
- Participates in client needs discovery, program design, and the successful execution of on- and off-campus programs, and works diligently to ensure the continual refinement and integrity of that process.
- Develops objectives with clients, writing clear and concise documents outlining achievable consulting deliverables.
- Collaborates with curriculum development specialist to develop custom programs for clients.
- Delivers high quality, efficient and cost-effective programs and projects. Conducts presentations and delivers reports to clients in person, via conference call or via video conferencing as per project deliverables. Collaborates with all stakeholders associated with client projects.
- Collaborates with Director - CIA Consulting in fostering ideas for new products, services and strategies with the intent of developing new CIA Consulting business and sales opportunities in California.
- Oversees the building and maintaining of relationships with hospitality industry, creating and updating databases, contact records, etc.
- Reviews and monitors budget performance reports to ensure target program margins are being met, including program revenues, program costs and billable expenses, and development costs.
- Provides strategic recommendations for adjustments to increase the effectiveness of CIA Consulting programs.
- Participates in conference calls with clients to determine program objectives and consulting needs, as required.
- Proposes changes in policy and operations to reflect the needs of the Institute.
- Assists Client Relations Manager in developing client contracts and proposals to achieve the desired objectives and deliverables.
- Presents as an effective spokesperson for the CIA and its educational programs to the industry.
- Maintains working knowledge of current and upcoming consumer and food industry trends.
- Sets and maintains a high level of hospitality and customer focus.
- Any and all other duties as assigned.
- Associates Degree in culinary, hospitality, business or a related field, or significant work experience in lieu thereof.
- Minimum ten (10) years professional experience in relevant food service, hospitality, or culinary education activities
Licenses / Certifications:
- Certified Executive Chef (CEC) or ProChef Level 3 Certification
- Bachelors and/or Master degree in a food, hospitality or business-related discipline.
- Certified Hospitality Educator (CHE) certification.
- Ability to teach and inspire.
- Exceptional culinary skills and kitchen practices.
- Demonstrated leadership, highly organized, problem solving skills.
- Working knowledge of computer software: Word, Excel, and Power Point.
- Demonstrated excellent written and verbal communication skills.
- Initiative, self-direction, and demonstrated creative problem solving, while offering multiple solutions in a client-focused environment.
- Must be able to work effectively with all levels of business executives.
- Detail oriented, time-efficient, ability to multi-task and works well with people.
- Must have a thorough understanding of the foodservice and hospitality industry both from a professional and non-professional culinary perspective.
- Must have the professional and personal flexibility to adapt to the business needs of the Institute and its clients.
- Must be available to work nights and weekends based upon business needs.
- Must be able to travel between campuses, and to client locations as required. International travel is required on an occasional basis.
- Regular work requires a great deal of sitting, standing, lifting, bending and stretching.
- Ability to lift and carry up to 25 lbs.
- Must be able to work at both locations of the CIA California Campus (Copia in Napa, CA and Greystone in St. Helena.