Lead Line Cook

The hiring rate for this position is $22.00 per hour.

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

As the benefits package at the CIA results in a significant value above the base hiring rate for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

POSITION SUMMARY

The Lead Line Cook is responsible for the quality and presentation as well as the production and service of all the savory food menu items in the Apple Pie Bakery Caf (APBC). All foods that are produced in the APBC savory kitchen must be of the highest standards and be the model for savory caf foods. This position assists the with managing the expenses budgeted for the savory production areas, including but not limited to food and labor costs.

ESSENTIAL RESPONSIBILITIES

• Observes and assists students in the savory items production in conjunction with the Caf Chef Assistant Manager Back of House (BOH) Operations.
  
• Prepares a variety of meats, fish, vegetables and other food items for cooking in broilers, ovens, grills, fryers and other assorted kitchen equipment.
  
• Ensures that the line is maintained throughout the day; stocked, clean, and organized. Ensures the freshness and quality of the product by tasting everything every day.
  
• Updates the savory manual, including but not limited to recipes, methods, photographs, in conjunction with the Caf Chef and Assistant Manager - BOH.
  
• Communicates all pertinent information to the Caf Chef and Assistant Manager - BOH as necessary.
  
• Ensures that the Caf Chef s standards are met, regarding quality, execution, organization, cleanliness in all areas of savory production section in all APBC kitchens, including the line in the APBC BOH.
  
• Ensures that all special orders for the day are accounted for and dispatched by the Front of House (FOH).
  
• Organizes a.m. and p.m. production for students and student workers.
  
• Ensures kitchen cleanliness at end of shift; APBC kitchens including the line in the APBC, low-boys and reach-ins are organized, and all storage is clean, as well as equipment and work areas.
  
• Places all the food orders for the next day. Updates and maintains inventories of raw ingredients, sanitation supplies and production.
  
• Writes the p.m. production list.
  
• Oversees the p.m. savory line workers, to ensure quality and efficiency of the workers.
  
• Ensures that equipment and machinery is properly used and maintained.
  
• Assists with donation requests and correspondence; process and respond to all requests.
  
• Performs special projects as requested.
  
• Any and all other duties as assigned.
  

REQUIRED QUALIFICATIONS

Education:

• High School Diploma or equivalent.
  

Experience:

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

PREFERRED QUALIFICATIONS

• Associate s Degree from the CIA in Culinary Arts, Baking and Pastry Arts, or Hospitality Management.
  
• Bachelor s Degree in Culinary Arts Management, Baking and Pastry Arts Management or a related field.
  
• ServSafe Certified.
  

REQUIRED SKILLS

• Advanced knife skills.
  
• Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
  
• Excellent written, verbal communication and presentation skills required. Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
  
• Must display a high level of energy and self-motivation.
  
• Demonstrated ability to show a high level of service responsiveness to customers.
  
• Able to meet deadlines as assigned.
  

WORKING CONDITIONS

• Must be able to work overtime on nights and weekends as required by business needs.
  
• Must be available to work a flexible work schedule.
  
• Ability to lift fifty (50) pounds on a regular basis.
  
• Regular work requires a great deal of sitting and standing for extended periods.
  
• Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.