Banquet Cook: Part-Time Openings

The Culinary Institute of America•Napa, CA

34d•$22•Onsite

About The Position

The Banquet Cook is responsible for working in conjunction with the Banquet Chef and Sous Chef on all aspects of culinary production for Special Events banquets.

Requirements

High School Diploma or equivalent.
One (1) year of cooking experience.
California Food Handler's Certificate, or ability to obtain a certificate within 30 days of hire.
HACCP or ServSafe Certification a plus.
Advanced knife skills.
Intermediate to advanced level of culinary skills.
Able to work in a fast-paced environment.
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.
Ability to multi-task and handle multiple priorities simultaneously.
Ability to work independently and in a team environment and maintain collaborative relationships.
Must be able to work at both locations of the CIA California Campus (Copia in Napa, CA and Greystone in St. Helena, CA).
Must be available to work flexible hours, including days, nights and weekends.
Must be able to bend, reach and stand for a minimum of eight (8) hours daily.
Must be able to lift and transport a minimum of 50 pounds.
Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.

Nice To Haves

Associate's Degree from a recognized Culinary Institution or equivalent industry experience.
Background in a fine dining restaurant establishment.

Responsibilities

Accurate and expeditious production of plated recipes with strict adherence to all recipe specifications.
Food production and plating for service as directed by Banquet Chef and Sous Chef.
Efficient production with minimal waste during all phases of recipe preparation, production and service.
Assists in food preparation including browning, heating and reheating.
Prepares salad items, garnished and condiments.
Prepares stocks, sauces, soups and vegetables.
Carves buffet meats as requested by guests.
Supports banquets and buffets by ensuring adequate stock of all items.
Performs tasks related to but not limited to organization of reach-in coolers, dry stock with proper storage and security and sanitation guidelines.
Properly packs, stores and secures of all food items at all stages of receipt or preparation with relation to temperature, location, labeling, packaging and all established procedures.
Sets up and breaks down workstations.
Assists other team members as needed or directed by Chefs.
Maintains proper inventory of station pars on prep list and orders appropriately.
Any and all other duties as assigned.