Temporary Healthy Kitchens, Healthy Lives Program Coordinator - Remote Work Option (8/4/23 - 2/29/24)
Napa, CA Napa, CA Part-time Part-time $40 - $50 an hour $40 - $50 an hour Job Details Description The hiring rate for this position is $40.
00 to $50.
00 per hour.
Please apply to learn more about the benefits of working for the CIA.
POSITION SUMMARY The On-Call Healthy Kitchens, Healthy Lives (HKHL) Coordinator works with the Culinary Institute of America (CIA) and Harvard leadership to manage and coordinate program development for the Healthy Kitchens, Healthy Lives (HKHL) conference that takes place at the CIA at Copia in Napa, CA.
ESSENTIAL RESPONSIBILITIES Participate in program planning calls with the CIA & Harvard leadership teams.
Update program schedule with new sessions, content, abstracts, and presenters.
Assist with presenter outreach and invitations for the program and ensure all presenters are fully registered in the CIA's online system and that their bios/headshots are updated on the website.
Assist with contacting speakers and guest chefs to carefully develop, review, and discuss their roles in the program and the content of their sessions and presentations.
Conduct nutritional analysis on new conference demonstration recipes (if Registered Dietitian Nutritionist).
Work with Chef presenters on food & beverage (F&B) plans, demo plans, and recipes to ensure these all meet the needs of the target audience, as well as CIA-Harvard recipe nutrition goals.
Collect and review presenter PowerPoint slides prior to the program.
Develop PowerPoint presentations as needed for conference sessions.
Review toolkits, and other key resources and help manage online content for course syllabus.
Correspond, prior to the conference, with all presenters, to confirm timing, content, audio/visual (AV), etc.
Create an internal production schedule (AV plan/outline), using CIA templates, to be used as run-of-show for stage management during the program.
Support on-site execution of the three (3) day Healthy Kitchens, Healthy Lives conference, which may include making announcements, managing presenter timing, introducing speakers, moderating sessions, etc.
Review course evaluation forms prior to program and analyze and review results after the program to suggest adjustments for consecutive programs.
Develop copy for post-conference website and e-blast.
Update top takeaways summary with key revisions for this year's conference.
Develop copy for post-conference reports for the President's Office.
Review course evaluations from attendees in preparation for post-conference calls.
Join post conference planning calls/debriefs at to be scheduled on dates in late February and early.
Any and all other duties as assigned.
REQUIRED
Qualifications Education:
AOS degree or equivalent in industry experience in Public Health, Nutrition, Culinary, Hospitality Management, or a related field.
Experience:
Minimum one (1) year of experience in nutrition, public health, or similar industry experience.
PREFERRED QUALIFICATIONS Experience with recipe nutritional analysis.
Bachelor's degree in Public Health, Nutrition, Culinary, Hospitality Management, or a related field.
Knowledge of or at least considerable interest in food, wine and cooking with some event coordination, restaurant or hospitality experience.
REQUIRED SKILLS Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
Proficient with Microsoft Office software, including Word, Excel, and PowerPoint.
Excellent written, verbal communication, and presentation skills required.
Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
Detail oriented and thorough.
Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.
WORKING CONDITIONS Must be able to work overtime on nights and weekends as required by business needs.
Regular work requires a great deal of sitting and standing for extended periods.
Regular work requires the use of a computer, sometimes in excess of eight (8) hours per day.
Ability to frequently lift and carry 30 pounds.
Participate in program planning calls with the CIA & Harvard leadership teams.
Update program schedule with new sessions, content, abstracts, and presenters.
Assist with presenter outreach and invitations for the program and ensure all presenters are fully registered in the CIA's online system and that their bios/headshots are updated on the website.
Assist with contacting speakers and guest chefs to carefully develop, review, and discuss their roles in the program and the content of their sessions and presentations.
Conduct nutritional analysis on new conference demonstration recipes (if Registered Dietitian Nutritionist).
Work with Chef presenters on food & beverage (F&B) plans, demo plans, and recipes to ensure these all meet the needs of the target audience, as well as CIA-Harvard recipe nutrition goals.
Collect and review presenter PowerPoint slides prior to the program.
Develop PowerPoint presentations as needed for conference sessions.
Review toolkits, and other key resources and help manage online content for course syllabus.
Correspond, prior to the conference, with all presenters, to confirm timing, content, audio/visual (AV), etc.
Create an internal production schedule (AV plan/outline), using CIA templates, to be used as run-of-show for stage management during the program.
Support on-site execution of the three (3) day Healthy Kitchens, Healthy Lives conference, which may include making announcements, managing presenter timing, introducing speakers, moderating sessions, etc.
Review course evaluation forms prior to program and analyze and review results after the program to suggest adjustments for consecutive programs.
Develop copy for post-conference website and e-blast.
Update top takeaways summary with key revisions for this year's conference.
Develop copy for post-conference reports for the President's Office.
Review course evaluations from attendees in preparation for post-conference calls.
Join post conference planning calls/debriefs at to be scheduled on dates in late February and early.
Any and all other duties as assigned.
AOS degree or equivalent in industry experience in Public Health, Nutrition, Culinary, Hospitality Management, or a related field.
Minimum one (1) year of experience in nutrition, public health, or similar industry experience.
Experience with recipe nutritional analysis.
Bachelor's degree in Public Health, Nutrition, Culinary, Hospitality Management, or a related field.
Knowledge of or at least considerable interest in food, wine and cooking with some event coordination, restaurant or hospitality experience.
Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
Proficient with Microsoft Office software, including Word, Excel, and PowerPoint.
Excellent written, verbal communication, and presentation skills required.
Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
Detail oriented and thorough.
Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.
Must be able to work overtime on nights and weekends as required by business needs.
Regular work requires a great deal of sitting and standing for extended periods.
Regular work requires the use of a computer, sometimes in excess of eight (8) hours per day.
Ability to frequently lift and carry 30 pounds.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
00 to $50.
00 per hour.
Please apply to learn more about the benefits of working for the CIA.
POSITION SUMMARY The On-Call Healthy Kitchens, Healthy Lives (HKHL) Coordinator works with the Culinary Institute of America (CIA) and Harvard leadership to manage and coordinate program development for the Healthy Kitchens, Healthy Lives (HKHL) conference that takes place at the CIA at Copia in Napa, CA.
ESSENTIAL RESPONSIBILITIES Participate in program planning calls with the CIA & Harvard leadership teams.
Update program schedule with new sessions, content, abstracts, and presenters.
Assist with presenter outreach and invitations for the program and ensure all presenters are fully registered in the CIA's online system and that their bios/headshots are updated on the website.
Assist with contacting speakers and guest chefs to carefully develop, review, and discuss their roles in the program and the content of their sessions and presentations.
Conduct nutritional analysis on new conference demonstration recipes (if Registered Dietitian Nutritionist).
Work with Chef presenters on food & beverage (F&B) plans, demo plans, and recipes to ensure these all meet the needs of the target audience, as well as CIA-Harvard recipe nutrition goals.
Collect and review presenter PowerPoint slides prior to the program.
Develop PowerPoint presentations as needed for conference sessions.
Review toolkits, and other key resources and help manage online content for course syllabus.
Correspond, prior to the conference, with all presenters, to confirm timing, content, audio/visual (AV), etc.
Create an internal production schedule (AV plan/outline), using CIA templates, to be used as run-of-show for stage management during the program.
Support on-site execution of the three (3) day Healthy Kitchens, Healthy Lives conference, which may include making announcements, managing presenter timing, introducing speakers, moderating sessions, etc.
Review course evaluation forms prior to program and analyze and review results after the program to suggest adjustments for consecutive programs.
Develop copy for post-conference website and e-blast.
Update top takeaways summary with key revisions for this year's conference.
Develop copy for post-conference reports for the President's Office.
Review course evaluations from attendees in preparation for post-conference calls.
Join post conference planning calls/debriefs at to be scheduled on dates in late February and early.
Any and all other duties as assigned.
REQUIRED
Qualifications Education:
AOS degree or equivalent in industry experience in Public Health, Nutrition, Culinary, Hospitality Management, or a related field.
Experience:
Minimum one (1) year of experience in nutrition, public health, or similar industry experience.
PREFERRED QUALIFICATIONS Experience with recipe nutritional analysis.
Bachelor's degree in Public Health, Nutrition, Culinary, Hospitality Management, or a related field.
Knowledge of or at least considerable interest in food, wine and cooking with some event coordination, restaurant or hospitality experience.
REQUIRED SKILLS Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
Proficient with Microsoft Office software, including Word, Excel, and PowerPoint.
Excellent written, verbal communication, and presentation skills required.
Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
Detail oriented and thorough.
Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.
WORKING CONDITIONS Must be able to work overtime on nights and weekends as required by business needs.
Regular work requires a great deal of sitting and standing for extended periods.
Regular work requires the use of a computer, sometimes in excess of eight (8) hours per day.
Ability to frequently lift and carry 30 pounds.
Participate in program planning calls with the CIA & Harvard leadership teams.
Update program schedule with new sessions, content, abstracts, and presenters.
Assist with presenter outreach and invitations for the program and ensure all presenters are fully registered in the CIA's online system and that their bios/headshots are updated on the website.
Assist with contacting speakers and guest chefs to carefully develop, review, and discuss their roles in the program and the content of their sessions and presentations.
Conduct nutritional analysis on new conference demonstration recipes (if Registered Dietitian Nutritionist).
Work with Chef presenters on food & beverage (F&B) plans, demo plans, and recipes to ensure these all meet the needs of the target audience, as well as CIA-Harvard recipe nutrition goals.
Collect and review presenter PowerPoint slides prior to the program.
Develop PowerPoint presentations as needed for conference sessions.
Review toolkits, and other key resources and help manage online content for course syllabus.
Correspond, prior to the conference, with all presenters, to confirm timing, content, audio/visual (AV), etc.
Create an internal production schedule (AV plan/outline), using CIA templates, to be used as run-of-show for stage management during the program.
Support on-site execution of the three (3) day Healthy Kitchens, Healthy Lives conference, which may include making announcements, managing presenter timing, introducing speakers, moderating sessions, etc.
Review course evaluation forms prior to program and analyze and review results after the program to suggest adjustments for consecutive programs.
Develop copy for post-conference website and e-blast.
Update top takeaways summary with key revisions for this year's conference.
Develop copy for post-conference reports for the President's Office.
Review course evaluations from attendees in preparation for post-conference calls.
Join post conference planning calls/debriefs at to be scheduled on dates in late February and early.
Any and all other duties as assigned.
AOS degree or equivalent in industry experience in Public Health, Nutrition, Culinary, Hospitality Management, or a related field.
Minimum one (1) year of experience in nutrition, public health, or similar industry experience.
Experience with recipe nutritional analysis.
Bachelor's degree in Public Health, Nutrition, Culinary, Hospitality Management, or a related field.
Knowledge of or at least considerable interest in food, wine and cooking with some event coordination, restaurant or hospitality experience.
Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
Proficient with Microsoft Office software, including Word, Excel, and PowerPoint.
Excellent written, verbal communication, and presentation skills required.
Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
Detail oriented and thorough.
Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.
Must be able to work overtime on nights and weekends as required by business needs.
Regular work requires a great deal of sitting and standing for extended periods.
Regular work requires the use of a computer, sometimes in excess of eight (8) hours per day.
Ability to frequently lift and carry 30 pounds.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
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