Conference Cook: On Call

Hiring rate: $24.00 per hour.

About the role

The on-call Conference Cook works with the Executive Chef – Conference Operations, Lead Production Chef, and Culinary Chef Lead on all aspects of culinary production for conferences. This position provides hands-on culinary production and demonstration assistance across all conferences and supports the Conference Operations team in coordinating annual conference and leadership initiative programs. These programs cover strategic topics such as world cuisines, professionalism, innovation, flavor development, health, wellness, and sustainability, reaching an influential national audience of executive and senior-level chefs, foodservice operators, journalists, and industry decision-makers. Effective communication, professionalism, and hospitality are required when interfacing with various departments, guest chefs, and clientele.

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 the Executive Chef, Lead Production Chef, or Culinary Chef Lead.
• Efficient production with minimal waste during all phases of recipe preparation, production, and service.
• Execute standard culinary preparations including sauté, grill, roast, poach, pan-frying, and basic sauce, soup, stock, vegetable, salad, garnish, and condiment preparation.
• Support conferences with meal service/buffets by ensuring adequate stock of all items.
• Perform tasks related to the organization of reach-in coolers, dry stock with proper storage, security, and sanitation guidelines.
• Proper packaging, storage, and security of all food items at all stages of receipt or preparation, adhering to temperature, location, labeling, packaging, and established procedures.
• Follow outlined procedures for labeling all products for conference meals, including product name, meal period, 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.
• Assist other team members as needed or directed by the Executive Chef and Culinary Lead.
• Perform any and all other duties as assigned.

Requirements

• High School diploma or equivalent.
• One (1) to two (2) years of cooking experience in a restaurant/high volume/banquet setting or an equivalent combination of education and experience, or currently enrolled in and completed a minimum of three (3) semesters in a culinary arts program.

Preferred Qualifications

• Associate's degree from a recognized Culinary Institution or equivalent industry experience.
• Background in a fine dining restaurant establishment.
• ServSafe Certified.

Skills

• Intermediate to advanced knife skills.
• Intermediate level of culinary skills.
• Ability to multi-task and handle multiple priorities simultaneously.
• Demonstrated ability to show a high level of service responsiveness to customers.
• Detail-oriented and thorough.
• High level of energy and self-motivation.
• Ability to work independently and in a team environment while maintaining collaborative relationships.

Working Conditions

• Must be available to work overtime on nights and weekends as required by business needs.
• Must be able to work at both locations of the CIA California Campus (Copia in Napa, CA and Greystone in St. Helena, CA).
• Must possess own transportation to travel between locations during the workday as required.
• Regular work requires a great deal of standing, lifting, bending, and stretching.
• Must be able to stand for eight (8) hours.
• Ability to lift and carry up to 30 pounds; 50 pounds with assistance.
• Ability to withstand high ambient temperatures while working in close proximity to cooking equipment.

Pay

$24.00 per hour.