Copia Culinary Extern (January 2026 - April 2026)

The Culinary Institute of America•Napa, CA

49d•$18 - $20•Onsite

About The Position

The Culinary Extern at the Culinary Institute of America at Copia will partake in a rotational training program in the back of house as well as front of house. Rotations will include work at all the revenue outlets of the public facing operations at Copia and Greystone, including Special Events, and the Grove Restaurant.

Requirements

High School Diploma or equivalent.
One (1) year experience in dining or customer service or a combination of experience and the completion of Culinary Fundamentals class.
Current CIA student, pre-Extern.
HACCP or ServSafe Certified, or California Food Handler's Certificate, or ability to obtain a certificate within 30 days of hire.
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.
Must be available to work a flexible scheduled including days, nights, weekends and holidays.
Regular work requires a great deal of standing, lifting, bending and stretching.
Must be able to stand for eight (8) hours or more during a shift.
Must be able to lift and transport up to fifty (50) pounds.
Ability to withstand high ambient temperatures while working in close proximity with cooking equipment.

Responsibilities

Assumes ownership for the quality of the products served to guests.
Assists with the 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.
Prepares stock, sauce, soups and vegetables.
Maintains proper station pars and orders assigned products appropriately.
Assists in the production of food items as needed and directed by supervisor/lead/ Chef de Partie.
Follows health code regulations for handling, storage, portioning and rotation of all food products. Practices clean and sanitary work habits including maintaining the cleanliness of the workstation and equipment.
Monitors and adheres to posted work schedules.
Properly packages, stores and secures all food items at all stages of receipt or preparation with relation to temperature, location, labeling, packaging and all established procedures.
Assists in the maintenance proper inventory of station pars on prep list and ordering appropriately.
Assists other team members as needed or directed by Sous Chef, Food & Beverage Manager, Executive Chef or Director.
Works with chefs and servers in order to deliver food to guests. Explains dishes as appropriate when delivering to guests.
Sets up and breaks down dining room for each shift.
Stays current with menu descriptions as the menu changes.
Assists with overall maintenance of restaurant and organization of restaurant supplies cage.
Resets tables according to specifications of restaurant. Restocks clean plates, silverware and glassware.
Clears plates and silverware, as appropriate, when guests are finished dining.
Assists servers with food delivery to guests, refilling water, serving bread, etc.
Maintains service stations in a clean and orderly manner throughout shift.
Performs all opening and closing side work as required.
Any and all other duties as assigned.