Job Details

divh2Line Cook: Part-Time Openings/h2pThe hiring rate for this position is $21.00. Please apply to learn more about the benefits of working for the CIA./ppstrongPosition Summary/strong/ppThe Line Cook is responsible for working in conjunction with the Sous Chef and Executive Chef on all aspects of culinary production for the Copia Restaurant./ppstrongEssential Responsibilities/strong/pulliAccurate 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./liliFood production and plating for service as directed by Executive Chef and Sous Chef./liliStock, sauce and soup production./liliAccurate and expeditious butchering to include numerous cuts of meats, game, poultry and fish./liliCharcuterie production and execution as directed by Chefs, including but not limited to curing and smoking of fish, meats and poultry items, pate, terrine and sausage production and marinades, relishes and cold sauces./liliAssist in food preparation including browning, heating and reheating./liliPrepare salad items, garnished and condiments./liliPerform tasks related to but not limited to: organization of reach-in coolers, dry stock with proper storage and security and sanitation guidelines./liliProperly execute all opening and closing procedures as directed by Sous Chef including complete and accurate completion of all paperwork related to the efficient operation of assigned station./liliProper 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./liliAssist other team members as needed or as directed by Sous Chef or Executive Chef./liliMaintain proper inventory of station pars on prep list and ordering appropriately./liliResponsibility for monitoring posted work schedule./liliAny and all other duties as assigned./li/ulpstrongRequired Qualifications/strong/pulliEducation: High School Diploma or equivalent./liliExperience: One (1) year of culinary experience or AOS in Culinary or combination of education experience./liliLicenses / Certifications: California Food Handlers Certificate, or ability to obtain a certificate within 30 days of hire. HACCP or ServSafe Certification a plus./li/ulpstrongPreferred Qualifications/strong/pulliAssociates Degree from recognized Culinary Institution./liliBackground in high volume or fine dining restaurant establishment./li/ulpstrongRequired Skills/Abilities/strong/pulliAdvanced knife skills./liliIntermediate to advanced level of culinary skills./liliMust be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands./liliAbility to read, write, understand, execute and communicate in English./liliDemonstrated ability to show a high level of service responsiveness to customers./liliMust display a high level of energy and self-motivation./li/ulpstrongWorking Conditions/strong/pulliMust be available to work a flexible scheduled including days, nights and weekends./liliRegular work requires a great deal of standing, lifting, bending and stretching./liliMust be able to stand for 8 hours or more during a shift./liliMust be able to lift and transport up to 50 pounds./liliAbility to withstand high ambient temperatures while working in close proximity of cooking equipment./li/ulpEqual Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor./p/div