The Culinary Institute of America

The Kitchen Assistant is assigned to assist the CIA Catering department on all aspects of culinary production for assigned stations during banquet/catering functions on campus.. Accurate and expeditious production of plated recipes with strict adherence to all recipe specifications.. Food production and plating for service as directed by Chef Instructor, Banquet Chef and/or Sous Chef.. Assists other team members as needed or directed by Chef Instructor, Banquet Chef and/or Sous Chef.. Ability to maintain professionalism and adhering to standards of operational excellence, safety, efficiency and educational goals set by the CIA.

kitchen assistant

OPPORTUNITY SUMMARY The Kitchen Assistant is assigned to assist the CIA Catering department on all aspects of culinary production for assigned stations during banquet/catering functions on campus. SHIFTS <ul><li>AM & PM Weekdays/Weekends, depending on scheduled events.</li></ul> ACTIVITIES AND RESPONSIBILITIES <ul><li>Accurate and expeditious production of plated recipes with strict adherence to all recipe specifications.</li><li>Food production and plating for service as directed by Chef Instructor, Banquet Chef and/or Sous Chef.</li><li>Efficient production with minimal waste during all phases of recipe preparation, production and service.</li><li>Supports banquets and buffets by ensuring adequate stock of all items.</li><li>Performs tasks related to but not limited to organization of reach-in coolers, dry stock with proper storage and security and sanitation guidelines.</li><li>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.</li><li>Sets up and breaks down workstations.</li><li>Assists other team members as needed or directed by Chef Instructor, Banquet Chef and/or Sous Chef.</li><li>All other duties as assigned for back of house services</li></ul> PREREQUISITES <ul><li>None</li></ul> PREFERRED PRIOR EXPERIENCES <ul><li>Background in catering, high volume or fine dining restaurant establishment.</li><li>One (1) or more years of cooking experience in a high volume / banquet setting.</li><li>Serve-safe certified or equivalent</li></ul> SKILL DEVELOPMENT AND LEARNING OUTCOMES OF ASSIGNMENT <ul><li>Ability to maintain professionalism and adhering to standards of operational excellence, safety, efficiency and educational goals set by the CIA.</li><li>Strong communication skills to effectively interact with guests, students, and faculty/staff.</li><li>Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.</li><li>Strong analytical, problem-solving and conceptual skills.</li></ul> Successful applicant must be able to perform all related functions of the assignment which may include working nights and weekends, ability to bend reach and stand for long periods of time, lifting and carrying of items up to fifty (50) pounds, and the ability to withstand high ambient temperatures.

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