Cook Apprentice

The Culinary Academy of Las Vegas (CALV) is the country’s leading nonprofit Culinary and Hospitality training institute. CALV’s mission is to train people for successful hospitality careers in Las Vegas. CALV’s vision is to reduce poverty and eliminate unemployment by providing employability and vocational skills to youth, adults, and displaced workers.

The Professional Cook Apprentice is a work as you learn program, supplemented with in class learning. The Apprentice will work with the current operations and operational mentors to develop their skills in the culinary field. The Apprentice will work up to 2000 hours in a variety of operations, including catering and banquets, institutional settings, and various restaurants. The Apprentice will receive 157 hours of in-class training in a variety of topics. The Apprentice will be rated on their technical and behavioral competencies.

The Professional Cook Apprentice will be responsible for the day-to-day workload of the operation they are scheduled in. They will be expected to follow all company policies, be in attendance on scheduled days, attend all in class training, and follow all SNHD policies.

Goals for the Professional Cook Apprentice Program:

The program goals are to:

• Deliver students with an equal opportunity to acquire professional culinary training and certification through a world-class hospitality training program.
• Provide the necessary skills to students to become top rated culinarians and creating opportunities for applied learning in various restaurants, catering and banquets, and institutional settings.
• Prepare students to work as a responsible, positive, and dedicated employees while demonstrating the necessary knowledge and skills to be successful in the workplace.

Responsibilities of the Professional Cook Apprentice:

• Prepare and produce food items for the current operational needs.
• Maintain all SNHD regulations and CALV requirements.
• Maintain open communication with staff and chefs/journey workers.
• Provide excellent customer service.
• Adhere to all company values, principles, and procedures.
• Demonstrate proficiency in core competencies.
• Engage in all in-class learning sessions.
• Build relationships with mentors and staff.
• Manage workload daily.
• Seek assistance when needed from other staff and mentors.

Course Topics:

• Leadership 1 & 2
• Stewarding and Sanitation
• Cost Management
• Nutrition and Special Diets
• Front of House Operation
• Introduction to Wine
• Building Flavors
• Dairy Products
• Principles of Cooking
• Stocks and Sauces
• Soups
• Butchery
• Veal, Beef, Pork, and Lamb
• Fish & Shellfish
• Advanced Vegetable Cooking and Grains
• Pasta
• Salads and Salad Dressings
• Hors d’oeuvres
• Principle of Baking

Minimum Qualifications:

• Must be at least 18 years of age. (required)
• Minimum of High School Diploma or GED equivalent (required)
• Completion of a structured pre-apprenticeship training program or two years’ experience in related field of work. (required)
• Reliable transportation (required)
• Equivalent combination of formal education and appropriate related experience may be considered.

Essential Functions:

• Must demonstrate the company’s core values: PRIDE (People; Respect; Integrity; Diversity; Education)
• Must exemplify the company’s customer service initiative: LEAD WITH PRIDE

Licensing and Certification:

• Current SNHD Food Handler Safety Training Card (required)
• ServSafe Food Handler Certification (preferred)