Job Description

Program Coordination & Operations

• Plan, coordinate, and execute L’École’s annual class schedule, including chef selection, class themes, and calendar management.
• Oversee all logistical aspects of classes and events: ingredient ordering, equipment coordination, kitchen readiness, meal planning, and daily onsite support.
• Work closely with the Executive Pastry Chef and guest chefs to ensure smooth class preparation and delivery.
• Manage class setup in Salesforce and ensure accurate information across internal systems.
• Ensure an exceptional student experience, from registration through post-class follow-up.
• Serve as the main contact for all students: registrations, questions, support, and guidance.
• Coordinate travel, accommodation, and support for guest chefs when relevant.

External Relations & Industry Engagement

• Build and maintain relationships with professional pastry chefs, industry partners, suppliers, and culinary influencers.
• Represent L’École Valrhona at industry events, trade shows, and networking opportunities.
• Support collaborations with culinary schools, associations, and chef networks.

Event organization

• Oversee onsite execution of classes and specialty events, ensuring high-quality service and smooth coordination between chefs, students, and internal teams.
• Work with the sales team and culinary team to support private classes, corporate events, and special activations.
• Marketing & Communications (Supporting Function)
• Manage class descriptions, recipe booklets, and training materials in collaboration with chefs and the Brand Manager.
• Contribute to newsletters, social media content, and promotional campaigns dedicated to L’École programming (no broad brand marketing required).
• Maintain the content calendar specific to school programming and monitor class enrollment performance.
• Coordinate promotional efforts with the Valrhona Marketing and Sales teams when relevant.

Budget & Reporting

• Support budget planning by tracking expenses related to programs, events, and marketing initiatives.
• Provide monthly performance updates on enrollment, attendance, and program results.
• Assist in defining pricing and revenue projections for courses.

Management

• Manage and support the development of intern.

Education: Bachelor’s degree in hospitality, culinary management, business, marketing, or a related field.

Experience: 3 – 5 years of experience in school coordination, event operations, hospitality management, or culinary programming. Experience in a culinary, pastry, luxury, or hospitality environment strongly preferred.

Skills:

• Outstanding organizational and project management abilities.
• Strong communication and interpersonal skills; comfortable interacting with chefs, partners, and students.
• Ability to manage multiple projects simultaneously with excellent attention to detail.
• Customer-service mindset with a warm, professional presence.
• Ability to work independently and collaboratively across teams.
• Comfortable with digital tools; experience with Salesforce is a

Savencia is an international, family-based and independent food group infused with strong corporate values and a vocation: “Leading the way to better food”. With more than 26,000 employees in 38 countries, Savencia develops innovative products of high quality that are mainly commercialized in Retail and Food Service.

Groupe SAVENCIA is a major player in processing milk, international player in Premium Food Service, also presents in retailing and shops and specialized in sweet gastronomy / chocolate, charcuterie and seafood brands.

To know more: https://www.savencia.com/