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CIA

Dean - School of Culinary Arts

Hyde Park, NY · On-site

$150K - $175K/yr

POSITION SUMMARY The Dean of the School of Culinary Arts serves as the strategic and academic leader for culinary education at the Culinary Institute of America ("CIA"). This position oversees the ...

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How much do culinary institute jobs pay per hour?

As of Aug 11, 2026, the average hourly pay for culinary institute in the United States is $18.95, according to ZipRecruiter salary data. Most workers in this role earn between $15.14 and $18.75 per hour, depending on experience, location, and employer.

What is a culinary institute?

A Culinary Institute is a specialized educational institution that offers training and education in the culinary arts, including cooking, baking, and food preparation. These institutes provide a combination of classroom instruction and hands-on experience in professional kitchens, preparing students for careers as chefs, bakers, or other food service professionals. Programs often cover a range of topics such as nutrition, food safety, kitchen management, and international cuisines. Graduates typically receive diplomas, certificates, or degrees, which can help them advance in the culinary industry.

What is the difference between Culinary Institute vs Culinary School?

AspectCulinary InstituteCulinary School
CredentialsCertificates, Diplomas, or Degrees in Culinary ArtsCertificates, Diplomas, or Degrees in Culinary Arts
Work EnvironmentHands-on training, kitchens, labsClassroom-based learning, kitchens, labs
Industry UsageOften used interchangeably, recognized in culinary industry

Both Culinary Institutes and Culinary Schools provide culinary education with similar credentials and work environments. The term "Culinary Institute" often refers to more comprehensive or specialized programs, but generally, they serve the same purpose: preparing students for careers in culinary arts.

What types of hands-on experiences can students expect when enrolling at a culinary institute?

Students at a culinary institute can look forward to a blend of classroom instruction and extensive hands-on training in professional kitchens. Typical daily activities include food preparation, learning various cooking techniques, and participating in simulated restaurant services. Many programs also incorporate externships or internships at local restaurants or hotels, providing real-world experience and networking opportunities. Collaborative projects with classmates and guidance from experienced chef-instructors help students build teamwork and leadership skills essential for a career in the culinary industry.

What are the key skills and qualifications needed to thrive as a culinary institute chef, and why are they important?

To thrive as a Culinary Institute Chef, you need advanced culinary techniques, a solid understanding of food safety, and a formal culinary education or certification. Familiarity with commercial kitchen equipment, menu planning software, and compliance with health regulations is essential. Creativity, leadership, and strong communication skills set outstanding chefs apart when managing teams and instructing students. These skills are crucial for delivering high-quality food, maintaining safety standards, and fostering a productive learning and working environment.

How do I get into the Culinary Institute?

To get into a culinary institute, applicants typically need to submit an application, provide academic transcripts, and demonstrate a passion for cooking through a personal statement or interview. Some programs may require prior culinary experience or a basic knowledge of kitchen skills, and applicants often need to meet age or educational requirements. Admission standards vary by institution, and completing prerequisite courses or certifications can improve chances of acceptance.
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Culinary Institute jobs near you
Infographic showing various Culinary Institute job openings in the United States as of August 2026, with employment types broken down into 69% Full Time, 30% Part Time, and 1% Temporary. Highlights an 100% Physical job distribution, with an average salary of $39,420 per year, or $19 per hour.

On-Call Dining Services Cook

Culinary Institute of America

Saint Helena, CA

$22/hr

Part-time

Re-posted 19 days ago

Job description

The hiring rate for this position is $22.00 per hour.

Please apply to learn more about the benefits of working for the CIA.

POSITION SUMMARY

The On-Call Dining Services Cook prepares hot and cold foods for breakfast and lunch and is responsible for assisting the Kitchen Facilities, Dining Services departments, students, and faculty in maintaining the college’s standards of professionalism, quality, safety and sanitation.  The On-Call Dining Services Cook also assists in kitchen equipment management, inventory, and ordering of products.

ESSENTIAL RESPONSIBILITIES

  • Provides superior customer service to our students, clients, and Chefs.
  • Communicates with students, instructors, and co-workers to ensure all food and equipment is available.
  • Accommodates health and dietary concerns for food allergies and religious practices.
  • Prepares student meals and coordinates the distribution and display of student produced food.
  • Assists with menu development.
  • Assists with inventory, cost control, storage, and care for all kitchen and bakeshop equipment, as well as food and paper goods.
  • Trains and guides student workers under the direction of Dining Services Management.
  • Helps coordinate the movement of large and small equipment.
  • Assists in high volume and high-profile catering events for the Institute, when required.
  • Assists with product needs for events including, but not limited to, conferences, weekend boot-camps and sampling and enthusiast classes, as needed.
  • Places work-orders as needed to Facilities Management for all cleaning and repair needs.
  • Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

  • High school diploma or GED required.

Experience:

  • Minimum of one (1) year of restaurant/food service experience or AOS degree in Culinary Arts.

PREFERRED QUALIFICATIONS

  • AOS Culinary Arts degree preferred.
  • Culinary Institute of America graduate preferred.

REQUIRED SKILLS

  • Experience in high volume production cookery.
  • Understanding of basic professional cooking fundamentals.
  • Strong teamwork and interpersonal skills; ability to be adaptable, dependable, multi-task and handle multiple priorities simultaneously.
  • Excellent verbal communication skills.
  • Must display a high level of energy and self-motivation.
  • Ability to work independently or in a team environment and maintain collaborative relationships with all members of the team.

WORKING CONDITIONS

  • Must be available to work a flexible schedule of shifts on mornings, nights and weekends as required by business needs.
  • Must be able to work overtime on nights and weekends as required by business needs.
  • Able to bend, stoop or reach as needed.
  • Regular work requires a great deal of standing for extended periods of time.
  • Ability to frequently lift and carry up to thirty (30) pounds.
  • Ability to lift up to fifty (50) pounds with assistance.
  • Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.

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