Conference Cook: On Call

the CIA•Napa, CA

2d•$24

About The Position

The On-Call Conference Cook is responsible for working in conjunction with the Executive Chef – Conference Operations and Culinary Lead on all aspects of culinary production for conferences. This position is responsible for providing hands-on culinary production and demonstration assistance as needed across all conferences. The Conference Cook assists the Conference Operations team with coordination of annual conference and leadership initiative programs that have a range of strategic topics from world cuisines, professionalism, innovation and flavor development to health, wellness and sustainability. These industry leadership programs reach an influential, national audience of executive and other senior-level chefs, foodservice operators, journalists, and other industry decision-makers and opinion leaders. The Conference Cook interfaces with a variety of departments, guest chefs, and clientele, therefore effective communication, professionalism, and hospitality will be required.

Requirements

High School diploma or equivalent.
One (1) to two (2) years of cooking experience in a restaurant/high volume/banquet setting or an equivalent combination of education and experience or currently enrolled in and completed a minimum of three (3) semesters in a culinary arts program.
Advanced knife skills.
Intermediate to advanced level of culinary skills.
Ability to multi-task and handle multiple priorities simultaneously.
Demonstrated ability to show a high level of service responsiveness to customers.
Detail oriented and thorough.
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 available to work overtime on nights and weekends as required by business needs.
Must be able to work at both locations of the CIA California Campus (Copia in Napa, CA and Greystone in St. Helena, CA).
Must possess own transportation in order to travel between locations during the workday as required.
Regular work requires a great deal of standing, lifting, bending, and stretching.
Must be able to stand for eight (8) hours.
Ability to lift and carry up to 30 pounds; 50 pounds with assistance.
Ability to withstand high ambient temperatures while working in close proximity to cooking equipment.

Nice To Haves

Associate’s Degree from a recognized Culinary Institution or equivalent industry experience.
Background in a fine dining restaurant establishment.
ServSafe Certified preferred.

Responsibilities

Accurate and expeditious production of recipes with strict adherence to all recipe specifications, ensuring the use of sponsor products as listed in production books and recipes.
Food production and plating for service as directed by Executive Chef and Culinary Lead.
Efficient production with minimal waste during all phases of recipe preparation, production, and service.
Execute standard culinary preparations including but not limited to; sauté, grill, roast, poach, pan-frying, and basic sauce, soup, stock, vegetable, salad, garnish, and condiment preparation.
Support conferences meal service/buffets by ensuring adequate stock of all items.
Perform tasks related to but not limited to the organization of reach-in coolers, a dry stock with proper storage and security and sanitation guidelines.
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.
Follow outlined procedures for labeling all products for conference meals, including but not limited to name of the product, meal period it is for, date and proper placement on the tray with other recipes.
Set up and break down workstations, kitchen, and all prep areas.
Assist with the breakdown and storage of all products and equipment at the end of the conference.
Assist guest chefs with production and demonstration set up.
Assist other team members as needed or directed by Executive Chef and Culinary Lead.
Any and all other duties as assigned.