What are the responsibilities and job description for the Conference Cook : On Call position at The Culinary Institute of America?
The hiring rate for this position is $24.00 per hour.
Please apply to learn more about the benefits of working for the CIA.
POSITION SUMMARY
The On-Call Conference Cook is responsible for working in conjunction with the Strategic Initiatives Group (SIG) Executive Chef and Culinary Lead on all aspects of culinary production for conferences. This position is responsible for providing hands-on culinary production and demonstration assistance as needed across all conferences. The Conference Cook assists SIG team with coordination of annual conference and leadership initiative programs that have a range of strategic topics from world cuisines, professionalism, innovation and flavor development to health, wellness and sustainability. These industry leadership programs reach an influential, national audience of executive and other senior-level chefs, foodservice operators, journalists, and other industry decision-makers and opinion leaders. The Conference Cook interfaces with a variety of departments, guest chefs, and clientele, therefore effective communication, professionalism, and hospitality will be required.
ESSENTIAL RESPONSIBILITIES
- Accurate and expeditious production of recipes with strict adherence to all recipe specifications, ensuring the use of sponsor products as listed in production books and recipes.
- Food production and plating for service as directed by Executive Chef and Culinary Lead.
- Efficient production with minimal waste during all phases of recipe preparation, production, and service.
- Execute standard culinary preparations including but not limited to; saut, grill, roast, poach, pan-frying, and basic sauce, soup, stock, vegetable, salad, garnish, and condiment preparation.
- Support conferences meal service / buffets by ensuring adequate stock of all items.
- Perform tasks related to but not limited to the organization of reach-in coolers, a dry stock with proper storage and security and sanitation guidelines.
- Proper packaging, storage, and security of all food items at all stages of receipt or preparation with relation to temperature, location, labeling, packaging, and all established procedures.
- Follow outlined procedures for labeling all products for conference meals, including but not limited to : name of the product, meal period it is for, date and proper placement on the tray with other recipes.
- Set up and break down workstations, kitchen, and all prep areas.
- Assist with the breakdown and storage of all products and equipment at the end of the conference.
- Assist guest chefs with production and demonstration set up.
- Assiss other team members as needed or directed by Executive Chef and Culinary Lead.
- Any and all other duties as assigned.
REQUIRED QUALIFICATIONS
Education :
Experience :
PREFERRED QUALIFICATIONS
REQUIRED SKILLS
WORKING CONDITIONS
Salary : $24
