Culinary Production Specialist
3 weeks ago
The Culinary Institute of America is seeking a skilled Line Cook to join our culinary team. As a Line Cook, you will be responsible for working in conjunction with the Sous Chef and Executive Chef on all aspects of culinary production for the Copia Restaurant.
Key Responsibilities
- Accurately and expeditiously produce plated recipes with strict adherence to all recipe specifications with minimal waste during all phases of recipe preparation, production, and service.
- Produce and plate food for service as directed by the Executive Chef and Sous Chef.
- Stock, sauce, and soup production.
- Accurately and expeditiously butcher to include numerous cuts of meats, game, poultry, and fish.
- Charcuterie production and execution as directed by the Chefs, including but not limited to curing and smoking of fish, meats, and poultry items, pate, terrine, and sausage production, and marinades, relishes, and cold sauces.
- Assist in food preparation, including browning, heating, and reheating.
- Prepare salad items, garnishes, and condiments.
- Perform tasks related to but not limited to organization of reach-in coolers, dry stock with proper storage and security, and sanitation guidelines.
- Properly execute all opening and closing procedures as directed by the Sous Chef, including complete and accurate completion of all paperwork related to the efficient operation of assigned station.
- Properly package, store, and secure 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 as directed by the 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.
Requirements
- High School Diploma or equivalent.
- One (1) year of culinary experience or AOS in Culinary or combination of education & experience.
- California Food Handler's Certificate, or ability to obtain a certificate within 30 days of hire.
- HACCP or ServSafe Certification a plus.
Preferred Qualifications
- Associates Degree from recognized Culinary Institution.
- Background in high volume or fine dining restaurant establishment.
Working Conditions
- Must be available to work a flexible schedule including days, nights, and weekends.
- Regular work requires a great deal of standing, lifting, bending, and stretching.
- 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 of cooking equipment.
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