Weekend Dining Services Cook - High-Volume Prep

The Culinary Institute of America; St. Helena (CA); On-site; USD 29,000 - 33,000; Full time

Job summary

The Culinary Institute of America in St. Helena, CA is seeking a Dining Services Cook for weekend and midweek shifts to prepare hot and cold foods for breakfast and lunch and support the dining operations for students and faculty.

Responsibilities include service to students and Chefs, menu support, inventory, equipment care, and assisting in large catering events. A flexible schedule and teamwork are essential to maintain CIA's high standards of safety and quality.

Qualifications

• High school diploma or GED is required.
• Minimum of one year of restaurant/food service experience or an AOS degree in Culinary.

Responsibilities

• Provides superior customer service to 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 kitchen and bakeshop equipment, as well as food and paper goods.
• Trains and guides student workers under 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 conferences, weekend boot-camps and sampling and enthusiast classes.
• Places work-orders as needed to Facilities Management for cleaning and repair needs.

Skills

High-volume production cookery

Professional cooking fundamentals

Teamwork and interpersonal skills

Energy and self-motivation

Independent or team work

Education

High school diploma or GED

AOS Culinary degree

Job description

The Culinary Institute of America in St. Helena, CA is seeking a Dining Services Cook for weekend and midweek shifts to prepare hot and cold foods for breakfast and lunch and support the dining operations for students and faculty.

Responsibilities include service to students and Chefs, menu support, inventory, equipment care, and assisting in large catering events. A flexible schedule and teamwork are essential to maintain CIA's high standards of safety and quality.