The Culinary Institute of America - Greystone Campus, currently has a Manager In Training (MIT) - Chocolate bar position available:
About Our Manager In Training Program (MIT)
The Culinary Institute of America’s Manager in Training Program has been developed to set the industry benchmark for on-the-job training programs with supervised learning outcomes delivered in a world class instructional environment. The program is designed to educate and build management skills via a fixed-time learning partnership with a faculty or staff mentor in the desired area of concentration.
Applicants for consideration must meet all of the following guidelines:
*Be a graduate of a CIA degree program with a minimum 3.0 GPA
*Have an excellent attendance record
*Pass a background check
*Interview successfully for the position requested
*Be recommended for the position by two faculty members
Compensation and term of Agreement:
*Each MIT position is for an 11 month term.
*Each MIT will have a direct report relationship to his/her MIT manager.
Each MIT position carries unique roles and specific responsibilities which are considered to be the learning objectives for the term of employment. MIT’s are encouraged to build a portfolio as they participate in the program. The portfolio should include the details of the projects that they were involved with, any certifications received, and all professional development activities. The portfolio will be a tremendous asset to the participants when they are seeking employment.
For details of each MIT position, refer to the applicable addendum (below).
Addendum: MIT Farm to Table
Manager in Training (MIT) – Farm to Table
The Culinary Institute of America's Manager in Training Program has been developed to set the industry benchmark for Culinary, Baking and Pastry and Service Management on-the-job training programs with self directed learning modules delivered in a world class instructional environment. The program is designed to build superior management skills through a learning partnership with a faculty mentor based on our mission and core values.
The Farm to Table Kitchen Manager in Training is a representative of the Culinary Institute of America and is expected to uphold the policies of the Institute during their time as a MIT. This is a full time, eleven (11) month position.
• Update menus and menu boards.
• Fills in for line staff when required.
• Ensure all side work duties are completed.
• Review daily requisition and bring it to purchasing.
• Compile guest survey information.
• Handle guest complaints as needed.
• Ensure that the instructor's standards are met, regarding quality, execution, organization, and cleanliness.
• Be of assistance to students; be mindful of their needs.
• Update side work lists and station descriptions as needed.
• Work with other areas of the restaurant to make sure all pertinent information is communicated especially with the farm manager.
• Update and maintain inventories of kitchen supplies.
• Ensure that equipment and machinery is properly used and maintained.
• Schedule, train, and oversee hired staff as needed.
• Chef Instructors
• Kitchen MIT’s
• Dining services team
• Food and Beverage Operations
• Associate Deans
• Various Culinary Kitchens
• MIT Coordinator
• Facilities Management
MIT - Farm to Table are required to learn and demonstrate proficiency in:
• Menu planning and forecasting
• Requisition creation on Food Track
• Ware-washer scheduling
• Inventory of food and non-perishable supplies
• Inventory, forecast and purchase of equipment/smallwares
• On-call labor forecasting and scheduling
• Opening & Closing duties common to all kitchens
• Practical Safety-Sanitation practices
• Supervise chocolate bar operation
• Create Sodexo work orders for equipment maintenance
• Graduate of The Culinary Institute of America degree program
• 3.0 GPA or higher
• Team Oriented
• Good sense of Customer Service
• Good Organizational Skills
• Able to Function Under Pressure
• Able to Assist in the Instruction & Development of Students
• Able to Meet Deadlines as Assigned
• Able to Handle Multiple/Competing Tasks
• Strong Leadership Qualities
• Knowledge of CIA Standards
• 6 months of supervisory experience is a plus
• Flexible work schedule required.
• Must be able to work at least 8 hours on your feet.
• Must be able to lift and transport items up 25 pounds.
Culinary Institute of America - 16 months ago