Lead Line Cook: Part-Time Openings
4 weeks ago
The Culinary Institute of America is seeking a skilled Lead Line Cook to join our team at Copia Restaurant. The ideal candidate will have a strong background in culinary production and leadership skills to supervise and train Line Cooks and Prep Cooks.
Key Responsibilities:- Prepare a variety of meats, fish, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and assorted other kitchen equipment.
- Execute culinary production at all cooking stations.
- Assist the Sous Chef in supervision and training of Line Cooks and Prep Cooks.
- Ensure the quality of products served and follow proper plate presentation and garnish setup for all dishes.
- Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
- Comply with the handling, portioning, and rotation of all food products according to the Department of Health codes.
- Practice clean and sanitary work habits at their station, including tables, shelves, all cooking and refrigeration equipment.
- Assist in receiving and placement of food products and supplies.
- Assist in food preparation during off-peak hours as determined by the Manager on Duty (M.O.D.).
- Provide high-quality customer service in a timely manner.
- Open and close the kitchen properly and follow the appropriate checklists for stations assisting others when needed.
- Assist with donation requests and correspondence; process and respond to all requests.
- Sort and distribute office mail.
- Perform special projects as requested.
- AOS Culinary Arts or a combination of education and experience.
- Two (2) years of cooking experience in a full-service restaurant, hotel, or resort.
- California Food Handler's Certificate, or ability to obtain a certificate within 30 days of hire.
- HACCP or ServSafe Certification a plus.
- Associates Degree from a recognized Culinary school.
- Prior experience working in high-volume or fine dining restaurant establishments.
- 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 fifty (50) pounds.
- Ability to withstand high ambient temperatures while working in close proximity to cooking equipment.
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