Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Exact $24.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional development opportunities
flexible scheduling
Meal Allowances
Job Description
The Culinary Institute of America (CIA) is a world-renowned culinary college dedicated to educating and inspiring the next generation of culinary professionals. With a tradition of excellence and innovation, the CIA offers a comprehensive range of programs that cover all aspects of the culinary arts, including cooking, baking, management, and hospitality. As a leader in culinary education, the CIA is committed to providing students and staff with unique opportunities to develop their skills in an environment that fosters creativity, professionalism, and leadership. The CIA operates multiple state-of-the-art teaching kitchens, restaurants, and food service outlets, each designed to prepare culinary students... Show More
Job Requirements
- Must be available to work a flexible schedule including days, nights and weekends
- Must be able to work overtime on nights and weekends as required by business needs
- Must be able to stand for 8 hours or more during a shift
- Must be 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
- AOS Culinary Arts or a combination of education and experience
- Two years of cooking experience in a full-service restaurant, hotel, or resort
- California Food Handler's Certificate or ability to obtain a certificate within 30 days of hire
- HACCP or ServSafe Certification a plus
- Associate’s degree from recognized culinary school preferred
- Prior experience working in high volume or fine dining restaurant establishment preferred
- Advanced knife skills
- Intermediate to advanced level of culinary skills
- Excellent written and verbal communication and presentation skills
- Demonstrated ability in organizational, time management, problem solving and interpersonal skills
- Ability to handle details, assume responsibility and maintain confidentiality
Job Duties
- Prepares a variety of meats, fish, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and assorted other kitchen equipment
- Executes culinary production at all cooking stations
- Assists Sous Chef in supervision and training of Line Cooks and Prep Cooks
- Assumes ownership for the quality of products served
- Follows proper plate presentation and garnish setup for all dishes
- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
- Complies with the handling, portioning and rotation of all food products according to the Department of Health codes
- Practices clean and sanitary work habits at their station including tables, shelves, all cooking and refrigeration equipment
- Assists in receiving and placement of food products and supplies
- Assists in food preparation during off-peak hours as determined by the Manager on Duty (M.O.D.)
- Provides high quality customer service in a timely manner
- Opens and closes the kitchen properly and follows the appropriate checklists for stations assisting others when needed
- Performs special projects as requested
- Any and all duties as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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