Job Overview
Employment Type
Hourly
Internship
Compensation
Type:
Hourly
Rate:
Range $18.00 - $20.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Flexible Schedule
Job Description
The Culinary Institute of America (CIA) at Copia is a prestigious culinary school known for its commitment to excellence in culinary education and training. Established as part of the renowned Culinary Institute of America system, the Copia campus offers a unique opportunity for aspiring chefs to gain hands-on experience and comprehensive training in a vibrant and professional culinary environment. The CIA is recognized nationally and internationally for shaping future culinary leaders through its rigorous programs and industry-focused approach. The Copia location serves as both an educational institution and a public-facing venue, featuring various revenue outlets including a restaurant, special events... Show More
Job Requirements
- High school diploma or equivalent
- one year experience in dining or customer service or a combination of experience and the completion of Culinary Fundamentals class
- current CIA student, pre-Extern
- HACCP or ServSafe Certified, or California Food Handler’s Certificate, or ability to obtain a certificate within 30 days of hire
- must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands
- ability to read, write, understand, execute and communicate in English
- must display a high level of energy and self-motivation
- must be available to work a flexible schedule including days, nights, weekends and holidays
- able to stand for eight hours or more during a shift
- able to lift and transport up to fifty pounds
- ability to withstand high ambient temperatures while working in close proximity with cooking equipment
Job Qualifications
- High school diploma or equivalent
- one year experience in dining or customer service or a combination of experience and the completion of Culinary Fundamentals class
- current CIA student, pre-Extern
- HACCP or ServSafe Certified, or California Food Handler’s Certificate, or ability to obtain a certificate within 30 days of hire
- ability to read, write, understand, execute and communicate in English
- demonstrated ability to show a high level of service responsiveness to customers
- must display a high level of energy and self-motivation
- must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands
Job Duties
- Assumes ownership for the quality of the products served to guests
- assists with the accurate and expeditious production of plated recipes with strict adherence to all recipe specifications with minimal waste during all phases of recipe preparation, production and service
- prepares stock, sauce, soups and vegetables
- maintains proper station pars and orders assigned products appropriately
- assists in the production of food items as needed and directed by supervisor, lead, Chef de Partie
- follows health code regulations for handling, storage, portioning and rotation of all food products
- practices clean and sanitary work habits including maintaining the cleanliness of the workstation and equipment
- monitors and adheres to posted work schedules
- properly packages, stores and secures all food items at all stages of receipt or preparation with relation to temperature, location, labeling, packaging and all established procedures
- assists in the maintenance proper inventory of station pars on prep list and ordering appropriately
- assists other team members as needed or directed by Sous Chef, Food & Beverage Manager, Executive Chef or Director
- works with chefs and servers in order to deliver food to guests
- explains dishes as appropriate when delivering to guests
- sets up and breaks down dining room for each shift
- stays current with menu descriptions as the menu changes
- assists with overall maintenance of restaurant and organization of restaurant supplies cage
- resets tables according to specifications of restaurant
- restocks clean plates, silverware and glassware
- clears plates and silverware, as appropriate, when guests are finished dining
- assists servers with food delivery to guests, refilling water, serving bread, etc.
- maintains service stations in a clean and orderly manner throughout shift
- performs all opening and closing side work as required
- any and all other duties as assigned
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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please contact the employer.
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