Banquet Cook: Part-Time Openings

The Culinary Institute of America; Napa (CA); On-site; USD 25,000 - 36,000; Full time

Job summary

The Culinary Institute of America is seeking a Banquet Cook to collaborate with the Banquet Chef and Sous Chef on all culinary production for Special Events banquets at CIA’s California campuses.

Responsibilities include accurate production of plated recipes, timely service, and maintaining high standards of food quality, safety, and sanitation in a fast-paced environment. Requires one year of cooking experience and a California Food Handler’s Certificate or ability to obtain one within 30 days.

Qualifications

• High School Diploma or equivalent.
• 1 year cooking experience.
• California Food Handler’s Certificate or ability to obtain within 30 days of hire.
• HACCP or ServSafe Certification a plus.
• Associate’s Degree in Culinary or equivalent (preferred).
• Background in a fine dining restaurant establishment (preferred).

Responsibilities

• Accurate and expeditious production of plated recipes per specifications.
• Food production and plating for service as directed by Banquet Chef and Sous Chef.
• Efficient production with minimal waste.
• Assist in food preparation including browning, heating and reheating.
• Prepare salads, garnishes, condiments, stocks, sauces, soups and vegetables.
• Carve buffet meats as requested by guests.
• Support banquets and buffets with adequate stock.
• Maintain station organization, storage, sanitation and temperature controls.

Skills

Advanced knife skills

Culinary skills (intermediate-advanced

Fast-paced environment

English communication

Customer service mindset

Energetic and self-motivated

Multi-tasking

Teamwork and independent work

Education

High School Diploma or equivalent

Associate’s Degree in Culinary or equivalent

Job description

The hiring rate for this position is $22.00.

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 but not limited to organization of reach-in coolers, dry stock with proper storage and security and sanitation guidelines.
• Properly packs, stores and secures 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.

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 culinary 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.