Line Cook: Fast-Paced Kitchen & Charcuterie Expert

The Culinary Institute of America; Napa (CA); On-site; USD 25,000 - 33,000; Full time

Job summary

The Culinary Institute of America in Napa, CA seeks a Line Cook to work with the Sous Chef and Executive Chef on all aspects of culinary production for the Copia Restaurant. This position demands precise execution and teamwork in a fast-paced environment.

We require at least a high school diploma and one year of culinary experience or an AOS in Culinary. California Food Handler’s Certificate or plans to obtain it within 30 days are expected; ServSafe/HACCP certification is a plus.

Qualifications

• High School Diploma or equivalent.
• One year of culinary experience or AOS in Culinary or a combination of education and experience.
• California Food Handler’s Certificate, or ability to obtain within 30 days of hire.
• HACCP or ServSafe Certification is a plus.

Responsibilities

• Accurate and expeditious production of plated recipes with minimal waste.
• Food production and plating for service as directed by Executive and Sous Chef.
• Stock, sauce and soup production.
• Butchering to include various cuts of meat, game, poultry and fish.
• Charcuterie production and execution as directed by Chefs.
• Assist in food preparation including browning, heating and reheating.
• Prepare salads, garnishes and condiments.
• Open/close procedures and documentation for station operations.
• Package, store and secure food items with proper labeling and temperature controls.
• Maintain station pars inventory and assist with ordering.
• Support other team members as needed by Sous or Executive Chef.
• Ensure sanitation guidelines are followed.

Skills

Knife skills

Culinary skills

Fast-paced environment

English proficiency

Customer service

Energy/self-motivation

Education

High School Diploma

AOS in Culinary

Associate Degree in Culinary

Job description

The Culinary Institute of America in Napa, CA seeks a Line Cook to work with the Sous Chef and Executive Chef on all aspects of culinary production for the Copia Restaurant. This position demands precise execution and teamwork in a fast-paced environment.

We require at least a high school diploma and one year of culinary experience or an AOS in Culinary. California Food Handler’s Certificate or plans to obtain it within 30 days are expected; ServSafe/HACCP certification is a plus.