Banquet Cook: Part-Time Openings

The Culinary Institute of America; Napa (CA); On-site; USD 60,000 - 80,000; Part time

Job summary

An established industry player is seeking a dedicated Banquet Cook for part-time openings. This role involves collaborating with the Banquet Chef and Sous Chef to ensure exceptional culinary production for special events. The ideal candidate will have strong knife skills, culinary expertise, and the ability to thrive in a fast-paced environment. Join a dynamic team where your contributions will enhance memorable dining experiences. Flexible hours and a supportive atmosphere await you, making this an exciting opportunity for culinary enthusiasts looking to grow their skills.

Qualifications

• 1 year of cooking experience required.
• California Food Handler’s Certificate needed within 30 days of hire.

Responsibilities

• Produce plated recipes accurately and efficiently.
• Assist in food preparation and maintain inventory.

Skills

Advanced knife skills

Intermediate to advanced culinary skills

Ability to work in a fast-paced environment

Ability to read, write, understand, execute and communicate in English

High level of service responsiveness to customers

High energy and self-motivation

Ability to multi-task and handle multiple priorities

Work independently and collaboratively

Education

High School Diploma or equivalent

Associate’s Degree from a recognized Culinary Institution

Job description

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Description

The hiring rate for this position is $22.00.

Job Details

The hiring rate for this position is $22.00.

Please apply to learn more about the benefits of working for the CIA.

Position Summary

The Banquet Cook is responsible for working in conjunction with the Banquet Chef and Sous Chef on all aspects of culinary production for Special Events banquets.

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 Sous Chef.
• Efficient production with minimal waste during all phases of recipe preparation, production and service.
• Assists in food preparation including browning, heating and reheating.
• Prepares salad items, garnished and condiments.
• Prepares stocks, sauces, soups and vegetables.
• Carves buffet meats as requested by guests.
• Supports banquets and buffets by ensuring adequate stock of all items.
• Performs tasks related to organization of reach-in coolers, dry stock with proper storage and sanitation guidelines.
• Properly packs, stores and secures all food items at all stages of receipt or preparation with relation to temperature, location, labeling, packaging and 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 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 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 culinary skills.
• Able to work in a fast-paced environment.
• Ability to read, write, understand, execute and communicate in English.
• High level of service responsiveness to customers.
• High energy and self-motivation.
• Ability to multi-task and handle multiple priorities.
• Work independently and collaboratively.

Working Conditions

• Work at both CIA California Campus locations (Napa and St. Helena).
• Flexible hours, including days, nights, weekends.
• Stand, bend, reach for at least 8 hours daily.
• Lift and transport at least 50 pounds.
• Work near high-temperature cooking equipment.

Seniority level

• Entry level

Employment type

• Part-time

Job function

• Management and Manufacturing
• Higher Education