High-Volume Dining Services Cook: Breakfast & Lunch

Culinary Institue of America - California; St. Helena (CA); On-site; USD 26,000 - 34,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Paid time off

Job summary

The Culinary Institute of America - California is seeking a Dining Services Cook to prepare hot and cold foods for breakfast and lunch, supporting the Kitchen Facilities and Dining Services teams while upholding standards of professionalism, quality, safety and sanitation.

You will assist in kitchen equipment management, inventory, and product ordering, while helping to train student workers and coordinate catering events at the Institute.

Qualifications

• High school diploma or GED required.
• Minimum of one year of restaurant/food service experience or AOS degree in Culinary.
• AOS Culinary Arts degree preferred; CIA graduate preferred.

Responsibilities

• Provide superior customer service to students, clients, and Chefs.
• Communicate with students, instructors, and co-workers to ensure food and equipment are available.
• Accommodate health and dietary concerns for allergies and religious practices.
• Prepare student meals and coordinate distribution and display of student-produced food.
• Assist with menu development and inventory, cost control, storage, and care for kitchen equipment and supplies.
• Train and guide student workers under Dining Services Management.

Skills

High-volume cookery

Cooking fundamentals

Teamwork

Verbal communication

Energetic/self-motivated

Independent or team collaboration

Ability to multitask

Education

High school diploma or GED

AOS Culinary Arts degree

Job description

The Culinary Institute of America - California is seeking a Dining Services Cook to prepare hot and cold foods for breakfast and lunch, supporting the Kitchen Facilities and Dining Services teams while upholding standards of professionalism, quality, safety and sanitation.

You will assist in kitchen equipment management, inventory, and product ordering, while helping to train student workers and coordinate catering events at the Institute.