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
Disability insurance
retirement savings plan
Paid Time Off
Job Description
The Culinary Institute of America (CIA) is a premier culinary education establishment known for its commitment to excellence and innovation in the food and beverage industry. With campuses in Napa and Greystone, California, the CIA is recognized globally for its comprehensive culinary programs and state-of-the-art facilities. The institute not only educates future culinary professionals but also operates world-class dining venues that showcase exceptional culinary talent. As a leader in the culinary field, the CIA offers a dynamic and supportive work environment enriched by a diverse team of dedicated professionals. The Academy places a strong emphasis on employee growth, skills enhancement,... Show More
Job Requirements
- Associate degree or graduate of an accredited culinary school or equivalent
- Minimum of three years cooking experience in full service restaurant, hotel or resort
- Background in catering, high volume or fine dining
- Minimum of one year supervisory experience
- HACCP, ServSafe certified or California Food Handler's Certificate, or ability to obtain within 30 days
- Ability to work at both CIA California locations
- Must possess own transportation
- Available to work flexible schedule including nights and weekends
- Able to stand for eight hours
- Ability to lift and carry up to 25 pounds
- Ability to lift up to 40 pounds with assistance
- Ability to work in extreme temperatures
- Good physical stamina and endurance
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 ability in organizational, time management, problem solving and interpersonal skills
- Ability to monitor, evaluate and solve operations problems as they arrive
- 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
- Must display a high level of energy and self-motivation
- Must have a 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
- 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
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