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Responsible for preparing any and all foods necessary for the Canyon Park Cafe Kitchen operation and overseeing execution of events. Must be hands on and oversee the students who are reporting to him/her or the Cafe Manager. Works closely with the Cafe Manager, Department Chair and other staff and chef-instructors in monitoring quality and consistency among all food related items.
Responsible for leading a simple production team on a consistent basis. A simple production team for this purpose could be working on hot foods, cold foods and/or catering events.
Graduation from an accredited institution with a bachelor’s degree in a related field or a combination of education and/or experience related to the summary of duties totaling 4 years. See preferred qualifications for department/program-specific qualifications.
Two or more years of prior culinary experience as a line cook in a quality and/or high volume establishments.
Culinary degree preferred.
Food handler’s certification required.
Knowledge of proper culinary methods, techniques and standards.
Understanding of proper food handling and sanitation procedures.
Knowledge of proper table service procedures in a banquet facility or fine dining establishment.
Excellent knife skills.
Excellent cooking skills.
Excellent attention to detail and ability to perform multiple tasks at once.
Skills in setting up and participating in both buffet and plate-out events.
Skills in breakdown of leftover items and cleaning of kitchen at end of the shift/event.
Skills in cafe production in the absence of cafe cooks or manager.
Skills in running a cash register and count back changed properly.
Ability to operate independently with minimal direct supervision.
Ability to use various pieces of kitchen equipment.
Ability to identify and differentiate food items.
Ability to withstand extreme temperatures within the kitchen working environment, ranging from 0 to 100 degrees.
Ability to visually inspect, taste and smell product to ensure freshness, quality and doneness.
Ability to communicate effectively with associates, management, clients and vendors if necessary.
Ability to work flexible schedule in order to accommodate business levels and events.
Ability to assist in the continuous training of culinary students working in the cafe.
Ability to assist in the ordering of product if necessary.
Ability to work with and interact with Current CAI student body.
Ability to work in a team environment.
Must be able to properly lift 50-75 pounds.
Must be able to work evening and weekends.
Ability to independently lead a team and complete production meeting cafe standards.
Ability to complete incident/accident reports in absence of manager.
Must be able to set up a station and cook food products to order. Ability to prepare sandwiches, hot foods and salads as needed and maintain all safety and sanitation procedures as required.
Under “Reference’s Letter” Please list a minimum of three contacts. References may be contacted at some point during the screening and selection process.
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