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Job Overview
Employment Type
Full-time
Compensation
Hourly
Exact $22.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Retirement Plan
Paid Time Off
Employee Discounts
Professional development opportunities
team meals
Employee wellness programs
Job Description
The CIA (Culinary Institute of America) is a world-renowned culinary education institution committed to shaping the next generation of culinary professionals. Based in upstate New York, the CIA combines a rich tradition of culinary education with innovative teaching methods and hands-on experience. Known for its rigorous curriculum and expert faculty, the CIA offers programs and opportunities across multiple disciplines within the culinary and hospitality industries. The campus also features several operational restaurants, including the Copia Restaurant, providing students and professional staff the opportunity to work in a dynamic, high-caliber culinary environment. The CIA prioritizes fostering creativity, technical expertise, and leadership... Show More
Job Requirements
- High school diploma or equivalent
- Minimum one year of pastry experience or equivalent education
- Ability to obtain California Food Handler’s Certificate within 30 days of hire
- Ability to work flexible schedule including days, nights, and weekends
- Ability to bend, reach, and stand for a minimum of eight hours daily
- Ability to lift and transport fifty pounds
- Ability to work in high-temperature environments close to cooking equipment
Job Qualifications
- Associates degree in Baking and Pastry Arts or equivalent combination of education and experience
- Minimum of one year of pastry experience or related culinary experience
- Ability to obtain California Food Handler’s Certificate within 30 days of hire
- Excellent written and verbal communication skills
- Demonstrated ability in volume cookery
- High level of customer service responsiveness
- Strong energy and self-motivation
- Effective communication skills engaging guests
Job Duties
- Produce recipes accurately and expeditiously with strict adherence to specifications ensuring minimal waste
- Communicate daily with pastry chef, sous chefs, banquet chef, and kitchen team to coordinate food and equipment availability
- Maintain organization of storage areas including reach-in coolers and dry stock with proper packaging and labeling according to sanitation guidelines
- Maintain proper inventory levels of station pars on prep list and coordinate ordering with purchasing
- Assist with product preparation for conferences, sampling, and enthusiast classes
- Submit work orders for equipment repairs or cleaning needs ensuring consistent product availability
- Provide superior customer service to clients and customers
- Assist other team members as directed by pastry chef, sous chefs, and banquet chef
- Produce items for events and banquets as required
- Perform any other duties assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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