Description
The Director – Production Operations leads operational planning, execution, budgeting, vendor management, logistics, and team development for events, conferences, meetings, and experiences at the Culinary Institute of America’s Copia and Greystone campuses. The role partners with cross-functional teams, manages complex multi-day programs and budgets exceeding $500,000, and requires a bachelor’s degree or equivalent professional experience plus at least five years of progressively responsible leadership experience in event, conference, hospitality, or production operations.
