On-Call Line Cook

at The Culinary Institute of America (view profile)
Location Napa
Date Posted March 25, 2019
Job Type Full-time

Description

POSITION SUMMARY

The On Call Line Cook will be responsible for working in conjunction with the Sous Chef and Executive Chef – Copia Operations on all aspects of culinary production for the Copia Restaurant.

 

ESSENTIAL RESPONSIBILITIES

  • Accurate and expeditious production of plated recipes with strict adherence to all recipe specifications.
  • Food production and plating for service as directed by Executive Chef and Sous Chef.
  • Efficient production with minimal waste during all phases of recipe preparation, production and service.
  • Stock, sauce and soup production.
  • Accurate and expeditious butchering to include numerous cuts of meats, game, poultry and fish.
  • Charcuterie production and execution as directed by Chefs.
  • Curing and smoking of fish, meats and poultry items
  • Pate, terrine and sausage production
  • Marinades, relishes and cold sauces
  • Assist in food preparation including browning, heating and reheating.
  • Prepare salad items, garnished and condiments.
  • Stock, sauce, soup, vegetable preparation.
  • Performing tasks related to but not limited to:
  • Organization of reach-in coolers
  • Dry stock with proper storage
  • Security and sanitation guidelines
  • Properly execute all opening and closing procedures as directed by Sous Chef including complete and accurate completion of all paperwork related to the efficient operation of assigned station.
  • 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.
  • Assist other team members as needed or directed by Sous Chef or Executive Chef.
  • Maintain proper inventory of station pars on prep list and ordering appropriately.
  • Responsibility for monitoring posted work schedule.
  • Any and all other duties as assigned.

 

 REQUIRED QUALIFICATIONS

 Education

  •  High School diploma or equivalent.

 Experience

  •  Six-months to one year cooking experience in full service restaurant, hotel or resort.

 

PREFERRED QUALIFICATIONS

  • Two (2) year Associates degree from recognized Culinary Institution.
  • Background in high volume or fine dining restaurant establishment.

 

REQUIRED SKILLS/ABILITIES

  • Advanced knife skills.
  • Intermediate to advanced level of culinary skills.
  • 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.
  • Demonstrated ability to show a high level of service responsiveness to customers.
  • Must display a high level of energy and self-motivation.
  • Ability to multi-task and handle multiple priorities simultaneously.

 

WORKING CONDITIONS

  • Must be able to bend, reach and stand for a minimum of 8 hours daily.
  • Must be able to lift and transport a minimum of 50 pounds.
  • Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.
  • Must be available to work a flexible scheduled including days, nights and weekends
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