Job Overview
Employment Type
Full-time
Hourly
Compensation
Type:
Hourly
Rate:
Exact $24.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Job Description
The Chef's Institute of America (CIA) is a prestigious culinary education institution renowned for its commitment to excellence in culinary arts and hospitality management education. Known for producing industry leaders and culinary innovators, the CIA combines rigorous training with hands-on experience in its state-of-the-art facilities and partner restaurants. The institution's dedication to the highest standards of culinary education makes it a top choice for aspiring cooks, chefs, and hospitality professionals seeking to advance their careers in a competitive marketplace. Located in a vibrant culinary community, the CIA offers an environment that fosters creativity, teamwork, and professional growth.
We are curr... Show More
We are curr... Show More
Job Requirements
- 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 within 30 days of hire
- 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 50 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 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
- 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
OysterLink - a focused job platform for restaurants and hotels.
You may be also interested in: