The hiring rate for this position is $18.00 to $20.00 per hour.
Please apply to learn more about the benefits of working for the CIA.
POSITION SUMMARY
The Culinary Institute of America at Greystone offers a unique externship opportunity for students who are interested in broadening their experience in one of the most prestigious wine regions of the world. Located in upper Napa Valley, the historic Greystone campus has multiple food and beverage outlets to help sharpen students’ skills. Externs will spend several weeks training in as many different outlets as possible to gain the most varied experience possible. The outlets include: Special Events (corporate meetings, restaurant buyouts, family style dinners, wedding receptions, and VIP receptions), Administration (financial, restaurant management and HR training), The Gatehouse Restaurant (fine dining restaurant execution and management, sequence of service, wine pairing experience), Teaching Kitchen (high-volume meal production, inventory, ordering, meal planning, and equipment maintenance), The Bakery Café by Illy (Menu management, Merchandising, Marketing and social media).
ESSENTIAL RESPONSIBILITIES
- Assists with the execution of supplemental student dining food production.
- Assists with the coordination, distribution, and display of curriculum produced savory and baked goods.
- Collaborates with the Teaching Kitchen (TK) Manager in the development of supplemental student dining food production menus.
- Plans for health and dietary concerns, food allergies and religious practices of students related to dining.
- Assists with the setup of beverage stations and salad bar.
- Assists with the communication to maintenance/facilities department ensuring proper use, care, as well a preventative maintenance schedules for all equipment in Teaching Kitchen.
- Assists with the execution of banquet events.
- Assists with the creation of Standard Operating Procedures (SOPs) for student dining.
- Any and all other duties as assigned.
REQUIRED QUALIFICATIONS
Education:
- High School Diploma or equivalent.
Experience:
- Culinary Fundamentals class completed.
- Current CIA student, pre-Extern.
Licenses / Certifications:
- ServSafe or California Food Handler’s Certification or ability to obtain certificate within 30 days of hire.
PREFERRED QUALIFICATIONS
- Previous experience with large and small kitchen equipment preferred.
- Knowledge of cooking methods and experience with the equipment used.
- Knowledge of front of the house operations preferred.
REQUIRED SKILLS
- Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
- Excellent written and verbal communication, skills. Must have demonstrated ability in organizational, time management and problem solving.
- Detail oriented and thorough.
WORKING CONDITIONS
- Must be available to work evenings and weekends as required due to business needs.
- Able to get on hands and knees to look under equipment.
- Able to stand on a ladder or step stool.
- Able to lift items over your head up to 30 pounds and lift up to 50 pounds as needed.