On-Call Dining Services Cook

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

Job summary

The On-Call Dining Services Cook at Culinary Institue of America - California prepares hot and cold foods for breakfast and lunch and supports the Kitchen Facilities, Dining Services departments, students, and faculty in maintaining the college’s standards of professionalism, quality, safety and sanitation.

The On-Call Dining Services Cook also assists in kitchen equipment management, inventory, and ordering of products.

Qualifications

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

Responsibilities

• Provides superior customer service to our students, clients, and Chefs.
• Communicates with students, instructors, and co-workers to ensure all food and equipment is available.
• Accommodates health and dietary concerns for food allergies and religious practices.
• Prepares student meals and coordinates the distribution and display of student produced food.
• Assists with menu development.
• Assists with inventory, cost control, storage, and care for all kitchen and bakeshop equipment, as well as food and paper goods.
• Trains and guides student workers under the direction of Dining Services Management.
• Helps coordinate the movement of large and small equipment.
• Assists in high volume and high-profile catering events for the Institute, when required.
• Assists with product needs for events including, but not limited to, conferences, weekend boot-camps and sampling and enthusiast classes, as needed.
• Places work-orders as needed to Facilities Management for all cleaning and repair needs.
• Any and all other duties as assigned.

Skills

High volume production cookery

Professional cooking fundamentals

Teamwork and interpersonal skills

Verbal communication skills

Energy and self-motivation

Independent or team collaboration

Education

High school diploma or GED

AOS Culinary Arts degree

Job description

The hiring rate for this position is $22.00 per hour.

POSITION SUMMARY

The On-Call Dining Services Cook prepares hot and cold foods for breakfast and lunch and is responsible for assisting the Kitchen Facilities, Dining Services departments, students, and faculty in maintaining the college’s standards of professionalism, quality, safety and sanitation. The On-Call Dining Services Cook also assists in kitchen equipment management, inventory, and ordering of products.

ESSENTIAL RESPONSIBILITIES

• Provides superior customer service to our students, clients, and Chefs.
• Communicates with students, instructors, and co-workers to ensure all food and equipment is available.
• Accommodates health and dietary concerns for food allergies and religious practices.
• Prepares student meals and coordinates the distribution and display of student produced food.
• Assists with menu development.
• Assists with inventory, cost control, storage, and care for all kitchen and bakeshop equipment, as well as food and paper goods.
• Trains and guides student workers under the direction of Dining Services Management.
• Helps coordinate the movement of large and small equipment.
• Assists in high volume and high-profile catering events for the Institute, when required.
• Assists with product needs for events including, but not limited to, conferences, weekend boot-camps and sampling and enthusiast classes, as needed.
• Places work-orders as needed to Facilities Management for all cleaning and repair needs.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

• High school diploma or GED required.

Experience:

• Minimum of one (1) year of restaurant/food service experience or AOS degree in Culinary Arts.

PREFERRED QUALIFICATIONS

• AOS Culinary Arts degree preferred.
• Culinary Institute of America graduate preferred.

REQUIRED SKILLS

• Experience in high volume production cookery.
• Understanding of basic professional cooking fundamentals.
• Strong teamwork and interpersonal skills; ability to be adaptable, dependable, multi-task and handle multiple priorities simultaneously.
• Excellent verbal communication skills.
• Must display a high level of energy and self-motivation.
• Ability to work independently or in a team environment and maintain collaborative relationships with all members of the team.

WORKING CONDITIONS

• Must be available to work a flexible schedule of shifts on mornings, nights and weekends as required by business needs.
• Must be able to work overtime on nights and weekends as required by business needs.
• Able to bend, stoop or reach as needed.
• Regular work requires a great deal of standing for extended periods of time.
• Ability to frequently lift and carry up to thirty (30) pounds.
• Ability to lift up to fifty (50) pounds with assistance.
• Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.