Part Time Night Line Cook

3 weeks ago


Napa, California, United States The Culinary Institute of America Full time

Job Title: Part Time Night Line Cook

Job Summary: We are seeking a skilled Part Time Night Line Cook to join our team at The Culinary Institute of America. As a Part Time Night 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:

  • Food production and plating for service as directed by Executive Chef and Sous Chef.
  • 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, 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.
  • 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 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 as 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.
  • 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.
  • Associates Degree from recognized Culinary Institution.
  • Background in high volume or fine dining restaurant establishment.
  • Intermediate to advanced level of culinary skills.
  • Ability to read, write, understand, execute and communicate in English.
  • Must be available to work a flexible scheduled including days, nights and weekends.
  • Must be able to stand for 8 hours or more during a shift.
  • Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.

Requirements:

  • 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.
  • Associates Degree from recognized Culinary Institution.
  • Background in high volume or fine dining restaurant establishment.
  • Intermediate to advanced level of culinary skills.
  • Ability to read, write, understand, execute and communicate in English.


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