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Job Overview
Employment Type
Hourly
Compensation
Hourly
Exact $24.00
Work Schedule
On-call
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional development opportunities
flexible schedule
Job Description
The Culinary Institute of America (CIA) is a world-renowned institution dedicated to advancing culinary education and innovation. Known as a leader in the culinary arts, the CIA operates multiple campuses, including the California Campus with locations at Copia in Napa, CA and Greystone in St. Helena, CA. The CIA is committed to fostering culinary excellence through rigorous training, diverse programs, and industry-leading events. With a focus on leadership, professionalism, sustainability, and innovation in foodservice, the CIA attracts students, professionals, and chefs who aspire to elevate their skills and knowledge in both traditional and modern culinary techniques.
The On-Call Conference ... Show More
The On-Call Conference ... Show More
Job Requirements
- High School diploma or equivalent
- One to two years of cooking experience in a restaurant high volume banquet setting or an equivalent combination of education and experience
- Currently enrolled in and completed a minimum of three semesters in a culinary arts program
- Ability to work overtime on nights and weekends as required by business needs
- Ability to work at both locations of the CIA California Campus Copia in Napa CA and Greystone in St Helena CA
- Must possess own transportation to travel between locations during the workday as required
- Ability to stand for eight hours
- Ability to lift and carry up to 30 pounds 50 pounds with assistance
- Ability to withstand high ambient temperatures while working close to cooking equipment
Job Qualifications
- High School diploma or equivalent
- One to two years of cooking experience in a restaurant high volume banquet setting or an equivalent combination of education and experience or currently enrolled in and completed a minimum of three semesters in a culinary arts program
- Associate’s Degree from a recognized Culinary institution or equivalent industry experience preferred
- Background in a fine dining restaurant establishment preferred
- ServSafe Certified preferred
- Advanced knife skills
- Intermediate to advanced level of culinary skills
- Ability to multi-task and handle multiple priorities simultaneously
- Demonstrated ability to show a high level of service responsiveness to customers
- Detail oriented and thorough
- Must display a high level of energy and self-motivation
- Ability to work independently and in a team environment and maintain collaborative relationships
Job Duties
- Accurate and expeditious production of recipes with strict adherence to all recipe specifications ensuring the use of sponsor products as listed in production books and recipes
- Food production and plating for service as directed by Executive Chef and Culinary Lead
- Efficient production with minimal waste during all phases of recipe preparation production and service
- Execute standard culinary preparations including but not limited to sauté grill roast poach pan-frying and basic sauce soup stock vegetable salad garnish and condiment preparation
- Support conferences meal service buffets by ensuring adequate stock of all items
- Perform tasks related to but not limited to the organization of reach-in coolers a dry stock with proper storage and security and sanitation guidelines
- Proper packaging storage and security of all food items at all stages of receipt or preparation with relation to temperature location labeling packaging and all established procedures
- Follow outlined procedures for labeling all products for conference meals including but not limited to name of the product meal period it is for date and proper placement on the tray with other recipes
- Set up and break down workstations kitchen and all prep areas
- Assist with the breakdown and storage of all products and equipment at the end of the conference
- Assist guest chefs with production and demonstration set up
- Assist other team members as needed or directed by Executive Chef and Culinary Lead
- Any and all other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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