Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $70,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical Coverage
Dental Insurance
Vision Insurance
Life insurance
Short term disability insurance
long term disability insurance
retirement savings plan
Paid Time Off
Job Description
The Culinary Institute of America (CIA) is the premier culinary college in the United States, renowned worldwide for producing some of the finest culinary professionals in the foodservice industry. With its campuses located in California, including Copia in Napa and Greystone in Helena, the CIA provides a distinctive blend of academic culinary education, hands-on training, and real-world experience. The institution emphasizes excellence in culinary arts, hospitality management, and culinary science, all aimed at fostering the next generation of innovative food industry leaders. CIA also operates exceptional dining establishments and catering services that deliver high-quality culinary experiences to a broad audience.... Show More
Job Requirements
- Associate degree or graduate of an accredited culinary school, or an equivalent combination of education and experience
- Minimum of three (3) years of cooking experience in full service restaurant, hotel or resort
- Background in a catering, high volume or fine dining restaurant establishment
- Minimum of one (1) year of supervisory experience
- HACCP, ServSafe certified, or California Food Handler’s Certificate, or ability to obtain in 30 days from hire
- Must be able to work at both locations of the CIA California Campus (Copia in Napa, CA and Greystone in Helena, CA)
- Must possess own transportation to travel between locations during the workday as required
- Must be available to work a flexible schedule, including nights and weekends based upon business needs
- Must be able to stand for eight (8) hours
- Ability to work in extreme temperatures hot and cold for extended periods
- Ability to lift and carry up to 25 pounds
- Must be able to lift up to 40 pounds, or more with assistance
Job Qualifications
- Associate degree or graduate of an accredited culinary school, or an equivalent combination of education and experience
- Minimum of three (3) years of cooking experience in full service restaurant, hotel or resort
- Background in a catering, high volume or fine dining restaurant establishment
- Minimum of one (1) year of supervisory experience
- HACCP, ServSafe certified, or California Food Handler’s Certificate, or ability to obtain in 30 days from hire
- Understanding and ability to calculate and manage food and labor costs within a set budget
- Culinary Institute of America graduate preferred
- Expert knife skills
- Advanced level of culinary skills
- Advanced butchery skills
- Confident and proficient in directing culinary staff with multiple diverse organizational and culinary tasks
- Excellent written, verbal communication, and presentation skills
- Demonstrated organizational, time management, problem solving and interpersonal skills
- Ability to monitor, evaluate and solve operations problems as they arise
- Strong teamwork and interpersonal skills
- Ability to be adaptable, dependable and handle multiple priorities simultaneously
- Demonstrated ability to show a high level of service responsiveness to customers
- Excellent logistical planning and delegating skills
- High level of energy and self motivation
- Demonstrated history of improved guest experience with measurable results
- Beginner to intermediate computer skills
Job Duties
- Directs culinary team in the performance of their daily duties
- Oversees and ensures accurate and timely production
- Assists Banquet Chef with hiring, training, scheduling, evaluating, and coaching of culinary staff
- Communicates directly with the front of house staff in relation to time guidelines, counts and special dietary restrictions during execution of service
- Conducts pre-service meetings with front of house team to review and overview menu items ensuring the serving team has the information needed to properly present the menu to the guest
- Organizes, produces, and executes all events, assuming full responsibility in the absence of the Banquet Chef
- Monitors and ensures proper inventories of all cooking stations
- Supervises proper receiving, inspecting, repackaging, and storing of all food orders
- Maintains labor and food cost goals
- Monitors attendance of culinary team to ensure schedules are being accurately followed
- Approves hours for assigned employees in the time and attendance system
- Oversees and ensures proper cleaning and sanitation of all kitchen equipment including refrigerators, freezers, rolling cages, dry storage, and surrounding work areas
- Ensures all opening and closing procedures are properly completed by assigned team members
- Maintains full and proper uniform appearance and general personal hygiene
- Any and all other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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