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Chef de Cuisine

Company: The Culinary Institute of America
Location: Napa
Posted on: May 25, 2023

Job Description:

The anticipated hiring range for this position is $80,000 to $90,000. Hiring offers will be determined based on the final candidate's qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.


The Chef de Cuisine is responsible for the preparation, presentation and service of all food served in the restaurant under the standards of food quality and sanitation established by the CIA. The primary responsibility is to focus on restaurant execution to ensure that high standards are achieved and maintained within budgetary limitations.


* Creates weekly staffing schedules that support budgeted labor costs under the Executive Chef approval.
* Provides prep list to culinary staff, providing recipe ingredients, methods, amounts and timeline for completion.
* Educates culinary staff to adhere to proper handling of products in relation to cooling, heating, storage and sanitation guidelines.
* Establishes controls to minimize food and supply waste and theft.
* Approves the requisition of products and other necessary food supplies.
* Works closely with Assistant Storeroom Manager to research and source specialty ingredients.
* Evaluates food products to assure that quality standards are consistently attained.
* Ensures exemplary levels of cleanliness, sanitation, safety, organization and culinary execution at all times.
* Monitors, reports and corrects all instances of disrepair in the restaurant in coordination with the Restaurant Manager/Food and Beverage Manager and the Facilities Operations Manager.
* Evaluates and documents staff performance using established methods and criteria.
* Interviews (with Restaurant Manager/Food and Beverage Manager), trains, supervises all kitchen staff.
* Coordinates with Restaurant Manager/Food and Beverage Manager and Facilities Operations Manager to ensure appropriate and most efficient staffing levels for dishwashers.
* Works with the Restaurant Manager/Food and Beverage Manager to develop and maintain quality assurance standards.
* Any and all other duties as assigned.



* High School Diploma or equivalent.


* Minimum of three (3) years of progressively responsible work in back of house kitchen operations, including previous experience supervising staff.


* Associate's degree in Culinary Arts.
* Culinary Institute of America graduate preferred.
* Familiarity with modern techniques and trends.


* Demonstrated ability to show a high level of service responsiveness to customers.
* Strong skills in leadership, motivation, management, planning and operations.
* High commitment to ethical behavior in all situations and circumstances.
* 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.
* Excellent logistical planning and delegating skills.
* Must display a high level of energy and self-motivation.
* Beginner to intermediate computer skills.


* Must be available to work a flexible schedule, including nights and weekends as required due to 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 withstand high ambient temperatures while working in close proximity of cooking equipment.
* Able to lift 50 pounds as necessary.

Keywords: The Culinary Institute of America, Napa , Chef de Cuisine, Hospitality & Tourism , Napa, California

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