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Line Cook
Culinary Institute of America
500 1st Street, Napa, CA, USA
Line Cook at Culinary Institute of America

Line Cook at Culinary Institute of America

Culinary Institute of AmericaMore Info

Part Time • Hourly (Based on Experience)
Expired on Jul 13, 2018

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Requirements

1 year


Job Details

POSITION SUMMARY 

The Lead Line Cook – Salad/Ramen/Dim Sum Station is responsible for working with the and Manager overseeing the Food Hall on all aspects of culinary production for the Station. 

 

ESSENTIAL RESPONSIBILITIES 

  • Stocks and maintains sufficient levels of food product for a smooth service period.
  • Accurate and strict adherence to all recipe specifications.
  • Efficient production with minimal waste during all phases of recipe preparation, production and service.
  • Assists Manager in the supervision of Line Cook.
  • Assumes ownership for the quality of the product served to guests.
  • Follows health code regulations for handling, storage, portioning and rotation of all food products.
  • Practices clean and sanitary work habits including maintaining the cleanliness of their workstation and equipment.
  • Assists in food preparation during off-peak hours as determined by Supervisor.
  • Follow proper plate presentation and garnish set-up for all dishes.
  • Assists in receiving and storage of food products and supplies.
  • Opens and closes station following appropriate check out procedures with accurate completion of paperwork and assisting others when needed.
  • Monitor and adhere to posted work schedules.
  • Other job duties as assigned including assignment to other work stations. 

 

REQUIRED QUALIFICATIONS 

Education

  • High School Diploma or equivalent. 

Experience

  • One year cooking experience in full service restaurant, hotel, or resort. 

Licenses / Certifications:

  • HACCP or ServSafe Certified, or California Food Handler’s Certificate, or ability to obtain a certificate within 30 days of hire.

 

PREFERRED QUALIFICATIONS 

  • Two year Associate degree from recognized Culinary Institution.
  • Two years cooking experience in full service restaurant, hotel, or resort.
  • Background in high volume or fine dining restaurant experience.

 

REQUIRED SKILLS 

  • Advanced knife skills.
  • Intermediate to advanced level of culinary skills.
  • Ability work in a fast-paced environment by efficiently executing and prioritizing tasks.
  • Ability to read, write, understand, execute and communicate in English.
  • High level of energy and ability to be productive in off peak hours.
  • Strong interpersonal skills, ability to work independently as well as with a team.
  • Strong customer service skills. 

 

WORKING CONDITIONS 

  • Ability to frequently lift and carry up to 40 pounds.
  • Ability to occasionally lift and carry up to 50 pounds.
  • Ability to work for extended periods of time standing.
  • Ability to bend, stoop and reach as needed.
  • Must be able to work flexible hours and shifts including weekends and holidays.

*TR

 
View Job Description

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