Line Cook: Part-Time Openings

Culinary Institue of America - California; Napa (CA); On-site; USD 24,000 - 34,000; Full time

Job summary

Copia Restaurant in Napa is seeking a Line Cook to support the Sous Chef and Executive Chef in all aspects of culinary production.

Responsibilities include accurate production of plated recipes, stock/sauce and soup production, butchery and charcuterie work, and assisting in all prep tasks. Flexible scheduling and high standards of food safety are required.

Qualifications

• High School Diploma or equivalent.
• 1 year culinary experience or AOS in Culinary (or combination of education & experience).
• California Food Handler’s Certificate or ability to obtain within 30 days; HACCP/ServSafe certification a plus.
• Associates Degree from recognized Culinary Institution preferred.
• Background in high volume or fine dining restaurant establishment.

Responsibilities

• Accurate and expeditious production of plated recipes with minimal waste.
• Food production and plating for service as directed by Executive Chef and Sous Chef.
• Stock, sauce and soup production.
• Butchering including meats, game, poultry and fish.
• Charcuterie production and execution (cured/smoked items, pate, terrine, sausage).
• Assist in food preparation including browning, heating and reheating.
• Prepare salads, garnishes and condiments.
• Keep station organized; manage inventory and paperwork for station operations.

Skills

Knife skills

Culinary skills

Fast-paced environment

English communication

Education

High School Diploma or equivalent

1 year culinary experience or AOS in Culinary

California Food Handler’s Certificate or ability to obtain within 30 days

HACCP or ServSafe Certification a plus

Associates Degree in Culinary

Job description

The hiring rate for this position is $21.00.

POSITION SUMMARY

The Line Cook is responsible for working in conjunction with the Sous Chef and Executive Chef on all aspects of culinary production for the Copia Restaurant.

ESSENTIAL RESPONSIBILITIES

• Accurate and expeditious production of plated recipes with strict adherence to all recipe specifications with minimal waste during all phases of recipe preparation, production and service.
• Food production and plating for service as directed by Executive Chef and Sous Chef.
• Stock, sauce and soup production.
• Accurate and expeditious butchering to include numerous cuts of meats, game, poultry and fish.
• Charcuterie production and execution as directed by Chefs, including but not limited to curing and smoking of fish, meats and poultry items, pate, terrine and sausage production and marinades, relishes and cold sauces.
• Assist in food preparation including browning, heating and reheating.
• Prepare salad items, garnished and condiments.
• Perform tasks related to but not limited to: organization of reach-in coolers, dry stock with proper storage and security and sanitation guidelines.
• Properly execute all opening and closing procedures as directed by Sous Chef including complete and accurate completion of all paperwork related to the efficient operation of assigned station.
• 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.
• Assist other team members as needed or as directed by Sous Chef or Executive Chef.
• Maintain proper inventory of station pars on prep list and ordering appropriately.
• Responsibility for monitoring posted work schedule.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

• High School Diploma or equivalent.

Experience:

• One (1) year of culinary experience or AOS in Culinary or combination of education & 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

• Associates Degree from recognized Culinary Institution.
• Background in high volume or fine dining restaurant establishment.

REQUIRED SKILLS/ABILITIES

• Advanced knife skills.
• Intermediate to advanced level of culinary skills.
• Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.
• 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.

WORKING CONDITIONS

• Must be available to work a flexible scheduled including days, nights and weekends.
• Regular work requires a great deal of standing, lifting, bending and stretching.
• Must be able to stand for 8 hours or more during a shift.
• Must be able to lift and transport up to 50 pounds.
• Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.