The hiring rate for this position is $18.00 per hour. 

Please apply to learn more about the benefits of working for the CIA.

POSITION SUMMARY

The Prep Cook is responsible for working in conjunction with the Sous Chef and Executive Chef on all aspects of culinary production for the Copia Restaurant.

ESSENTIAL RESPONSIBILITIES

• Assists with the accurate 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.
• Prepares stock, sauce, soups and vegetables.
• Accurate and expeditious butchering of numerous cuts of meats, game, poultry and fish.
• Charcuterie 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.
• Prepares salad items, garnished and condiments.
• Performs tasks related to but not limited to: organizing the reach-in coolers, properly storing the dry stock and follow security and sanitation guidelines.
• Properly packages, stores and secures all food items at all stages of receipt or preparation with relation to temperature, location, labeling, packaging and all established procedures.
• Assists in the maintenance proper inventory of station pars on prep list and ordering appropriately.
• Assists other team members as needed or directed by Sous Chef or Executive Chef.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Experience:

• Minimum of six (6) months cooking experience or relevant work experience and currently enrolled in an accredited culinary education program at the time of hire.

Licenses / Certifications:

• California Food Handler’s Certificate, or ability to obtain a certificate within 30 days of hire.
• HACCP or ServSafe Certification a plus.

PREFERRED QUALIFICATIONS

• Associates Degree from recognized Culinary Institution.
• Prior experience working in a high volume or fine dining restaurant establishment.

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.

WORKING CONDITIONS

• Must be available to work a flexible scheduled including days, nights and weekends.
• Regular work requires a great deal of standing, lifting, bending and stretching.
• Must be able to stand for eight (8) hours or more during a shift.
• Must be able to lift and transport up to 50 pounds.
• Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.