Company Overview
As a thought leader in the food industry, the Culinary Institute of America (CIA) drives innovation and progress through strategic partnerships with top educational and industry leaders, including Harvard, Stanford, MIT, Marriott, Compass Group, and Hestan.
CIA’s bachelor’s, master’s, and associate degree programs equip professionals with the skills to advance their careers and adapt to the ever-evolving food and hospitality industry. Through conferences, invitational retreats, collaboratives, annual reports, and digital media, CIA provides foodservice professionals with the tools to shape the future of the industry.
Leading companies such as Google, PepsiCo, and Unilever rely on CIA Consulting for custom business solutions and continuing education for food professionals. Additionally, CIA’s exclusive alumni network of 50,000+ graduates plays a key role in every sector of the food world and often seeks to hire fellow CIA graduates.
Essential Responsibilities
- Accurate and expeditious production of plated recipes with strict adherence to all recipe specifications.
- Food production and plating for service as directed by Banquet Chef and Pastry Chef.
- Efficient production with minimal waste during all phases of recipe preparation, production and service.
- Assists in food preparation including ingredient prep, mixing, baking, sauteeing, simmering, and plating.
- Prepares sauces, frosting, jellies, sorbets, ice cream, and other dessert components as needed.
- Prepares breads, pastries, muffins, cookies and other baked goods as needed.
- Supports restaurant baking and dessert production as needed.
- Assists with execution of Special Events with savory plating as needed.
- Supports banquets and buffets by ensuring adequate stock of all items.
- Performs tasks related to but not limited to organization of reach-in coolers, dry stock with proper storage and security and sanitation guidelines.
- 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.
- Sets up and breaks down workstations.
- Assists other team members as needed or directed by Chefs.
- Maintains proper inventory of station pars on prep list and orders appropriately.
- Any and all other duties as assigned.
Education
REQUIRED QUALIFICATIONS
- High School Diploma or equivalent.
Experience
- One (1) year of cooking experience.
Licenses / Certifications
- California Food Handler’s Certificate, or ability to obtain a certificate within 30 days of hire.
- HACCP or ServSafe Certification a plus.
Preferred Qualifications
- Associate’s Degree from a recognized Culinary Institution or equivalent industry experience.
- Background in a fine dining restaurant establishment.
Required Skills
- Advanced knife skills.
- Intermediate to advanced level of Baking and Pastry skills.
- Able to work in a fast-paced environment.
- Ability to read, write, understand, execute and communicate in English.
- Demonstrated ability to show a high level of service responsiveness to customers.
- Must display a high level of energy and self-motivation.
- Ability to multi-task and handle multiple priorities simultaneously.
- Ability to work independently and in a team environment and maintain collaborative relationships.
WORKING CONDITIONS
- Must be able to work at both locations of the CIA California Campus (Copia in Napa, CA and Greystone in St. Helena, CA).
- Must be available to work flexible hours, including days, nights and weekends.
- Must be able to bend, reach and stand for a minimum of eight (8) hours daily.
- Must be able to lift and transport a minimum of 50 pounds.
- Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.
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