Lead Line Cook: Part-Time Openings

4 weeks ago


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

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.
Requirements:
  • 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.
Preferred Qualifications:
  • Associates Degree from a recognized Culinary school.
  • Prior experience working in high-volume or fine dining restaurant establishments.
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 fifty (50) pounds.
  • Ability to withstand high ambient temperatures while working in close proximity to cooking equipment.


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