Lead Line Cook: Part-Time Openings

The Culinary Institute of America•Napa, CA

27d•$24

About The Position

The Lead Line Cook is responsible for working in conjunction with the Sous Chef and Executive Chef - Restaurant at Copia on all aspects of culinary production for the Copia Restaurant.

Requirements

AOS Culinary Arts or a combination of education and experience.
Two (2) years of cooking experience in a full-service restaurant, hotel, or resort.
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.
Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.
Excellent written and verbal communication and presentation skills required. Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
Must be able to handle details, assume responsibility and always maintain confidentiality.
Must be available to work a flexible schedule including days, nights and weekends.
Must be able to work overtime on nights and weekends as required by business needs.
Regular work requires a great deal of standing, lifting, bending, and stretching.
Must be able to stand for 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.

Nice To Haves

Associate's degree from recognized culinary school.
Prior experience working in high volume or fine dining restaurant establishment.

Responsibilities

Prepares a variety of meats, fish, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and assorted other kitchen equipment.
Executes culinary production at all cooking stations.
Assists Sous Chef in supervision and training of Line Cooks and Prep Cooks.
Assumes ownership for the quality of products served.
Follows proper plate presentation and garnish setup for all dishes.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Complies with the handling, portioning and rotation of all food products according to the Department of Health codes. Practices clean and sanitary work habits at their station including tables, shelves, all cooking and refrigeration equipment.
Assists in receiving and placement of food products and supplies.
Assists in food preparation during off-peak hours as determined by the Manager on Duty (M.O.D.).
Provides high quality customer service in a timely manner.
Opens and closes the kitchen properly and follows the appropriate checklists for stations assisting others when needed.
Performs special projects as requested.
Any and all duties as required.