Chef De Partie

The hiring rate for this position is $26.00/hour.
The CIA offers a benefits package that includes medical, dental and vision insurance, life insurance, a paid time off program, and more!
Please apply to learn more about the benefits of working for the CIA.
POSITION SUMMARY
The Chef de Partie - Copia will be responsible for working in conjunction with the Sous Chef and Executive Chef on all aspects of culinary production for the Copia restaurant, special events and the box office.
ESSENTIAL RESPONSIBILITIES

• Under the direction for the Sous Chef, assigns work tasks and oversees staff performance. Assists Sous Chef in supervision of Line Cooks and Prep Cooks, including proper uniform appearance.
• Participates in pre-service meetings with Front of House team to review menu items, to assist in ensuring the service team has information necessary to properly present menu items to guests.
• Work in all kitchen departments and stations as necessary to the evolving business.
• Prepare a variety of meats, fish, vegetables and other food items for cooking in broilers, ovens, grills, fryers and assorted other kitchen equipment.
• Execute culinary production at all cooking stations.
• Assume ownership for the quality of products that are served.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Compliant in the handling, portioning and rotation of all food products according to the Department of Health codes.
• Practice clean and sanitary work habits at their station including tables, shelves, all cooking and refrigeration equipment.
• Assist in food preparation during off-peak hours as determined by the Manager on Duty (M.O.D.)
• Follow proper plate presentation and garnish setup for all dishes.
• Assist in receiving and placement of food products and supplies.
• Opening and closing of kitchen, following the appropriate checklists for stations and assisting others when needed.
• Maintain cleanliness and orderliness of work area.
• Assist with donation requests and correspondence; process and respond to all requests.
• Sort and distribute office mail.
• Perform special projects as requested.
• Any and all duties as required.

REQUIRED QUALIFICATIONS
Education:

• AOS Baking & Pastry Arts or a combination of education and experience.

Experience:

• Minimum of two (2) years of cooking experience in a restaurant, hotel or resort.

Licenses / Certifications:

• HACCP or ServSafe Certified, or California Food Handler's Certificate, or ability to obtain.

PREFERRED QUALIFICATIONS

• Two (2) year Associates degree from a recognized Culinary Institution.

REQUIRED SKILLS

• 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.
• 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.

WORKING CONDITIONS

• Must be able to bend, reach and stand for a minimum of 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.
• Must be available to work a flexible scheduled including days, nights and weekends.