Executive Chef Position

The Culinary Institute of America is seeking a highly skilled and experienced Banquet Sous Chef to join their team. The ideal candidate will have a strong background in culinary arts, excellent leadership skills, and the ability to work in a fast-paced environment.

As a Banquet Sous Chef, you will be responsible for assisting the Banquet Chef in planning and executing all aspects of kitchen service, ensuring that all quality assurance standards are met. This includes directing the culinary team, overseeing production, and communicating with front-of-house staff.

The successful candidate will have at least three years of cooking experience in a full-service restaurant, hotel, or resort, as well as a minimum of one year of supervisory experience. A degree from an accredited culinary school or equivalent combination of education and experience is also required.

• Directs culinary team in performance of daily duties.
• Oversees accurate and timely production.
• Assists Banquet Chef with hiring, training, scheduling, evaluating, and coaching of culinary staff.
• Communicates directly with front-of-house staff in relation to time guidelines, counts, and special dietary restrictions during execution of service.
• Conducts pre-service meetings with front-of-house team to review and overview menu items ensuring serving team has information needed to properly present menu to guest.
• Organizes, produces, and executes all events, assuming full responsibility in absence of Banquet Chef.
• Monitors and ensures proper inventories of all cooking stations. Supervises proper receiving, inspecting, repackaging, and storing of all food orders.
• Maintains labor and food cost goals.
• Monitors attendance of culinary team to ensure schedules are being accurately followed. Approves hours for assigned employees in time and attendance system.
• Oversees and ensures proper cleaning and sanitation of all kitchen equipment including refrigerators, freezers, rolling cages, dry storage, and surrounding work areas.
• Ensures all opening and closing procedures are properly completed by assigned team members.
• Maintains full and proper uniform appearance and general personal hygiene.

• Abs Associate degree or graduate of an accredited culinary school, or an equivalent combination of education and experience.
• Minimum of three (3) years of cooking experience in full-service restaurant, hotel, or resort.
• Background in catering, high-volume, or fine dining restaurant establishment.
• Minimum of one (1) year of supervisory experience.
• HACCP, ServSafe certified, or California Food Handler's Certificate, or ability to obtain in 30 days from hire.

• Understanding and ability to calculate and manage food and labor costs within set budget.
• Culinary Institute of America graduate preferred.

• Expert knife skills.
• Advanced level of culinary skills.
• Advanced butchery skills.
• Confident and proficient in directing culinary staff with multiple diverse organizational and culinary tasks.
• Excellent written, verbal communication, and presentation skills required. Must have demonstrated ability in organizational, time management, problem solving, and interpersonal skills.
• Ability to monitor, evaluate, and solve operations problems as they arrive.
• Strong teamwork and interpersonal skills; ability to be adaptable, dependable, and handle multiple priorities simultaneously.
• Demonstrated ability to show high level of service responsiveness to customers.
• Excellent logistical planning and delegating skills.
• Must display high level of energy and self-motivation.
• Must have demonstrated history of improved guest experience with measurable results.
• Beginner to intermediate computer skills.

• Must be able to work at both locations of CIA California Campus (Copia in Napa, CA and Greystone in Helena, CA). Must possess own transportation in order to travel between locations during workday as required.
• Must be available to work flexible schedule, including nights and weekends based upon business needs.
• Regular work requires a great deal of standing, lifting, bending, and stretching.
• Must be able to stand for eight (8) hours.
• Ability to work in extreme temperatures hot and cold for extended periods.
• Ability to lift and carry up to 25 pounds.
• Must be able to lift up to 40 pounds, or more with assistance.

This role requires a high level of energy, self-motivation, and adaptability. If you are a motivated and organized individual with excellent leadership skills, we encourage you to apply for this exciting opportunity.