The Marketing Manager is an experienced communications and content marketing strategist with a proven track record of creating and executing strategic plans that increase revenues and brand awareness. This is an exciting time for the CIA and Copia with numerous new consumer initiatives underway and this role will work closely with the Director Brand Marketing to roll out new brand and creative wor

Accurate and expeditious production of plated recipes with strict adherence to all recipe specifications. Food production and plating for service as directed by Executive Chef and Sous Chef. Efficient production with minimal waste during all phases of recipe preparation, production and service. Charcuterie production and execution as directed by Chefs. Curing and smoking of fish, meats and poultry

Assists with the accurate and expeditious production of plated recipes with strict adherence to all recipe specifications. Responsible for efficient production with minimal waste during all phases of recipe preparation, production, and service. Prepares stock, sauce, soups, and vegetables. The accurate and expeditious butchering of numerous cuts of meats, game, poultry, and fish. Charcuterie produ

The On Call Conference Cook is responsible for working in conjunction with the SIG Executive Conference Chef and Culinary Lead on all aspects of culinary production for conferences. This position is responsible for providing hands on culinary production and demonstration assistance as needed across all conferences. The Conference Cook assists the Strategic Initiatives Group (SIG) team with coordin

The Lead Line Cook is responsible for working in conjunction with the Sous Chef and Executive Chef Copia on all aspects of culinary production for the Copia Restaurant. ESSENTIAL RESPONSIBILITIES Prepares a variety of meats, fish, vegetables and other food items for cooking in broilers, ovens, grills, fryers and assorted other kitchen equipment. Executes culinary production at all cooking stations

The Prep Cook is responsible for working in conjunction with the Sous Chef and Executive Chef on all aspects of culinary production for the Copia Restaurant. ESSENTIAL RESPONSIBILITIES Assists with the accurate and expeditious production of plated recipes with strict adherence to all recipe specifications. Responsible for efficient production with minimal waste during all phases of recipe preparat

Understands and applies standard pruning, thinning and harvesting practices. Assists with planting and harvesting fruits, herbs and vegetables. Washes, packs, weighs, labels and delivers farm and garden products. Prepares beds for planting, including but not limited to, removal of debris, broad forking, tilling and shaping beds with a hard rake. Transplants seedlings in the field. Maintains the ae

Greet and welcome customers to the store with enthusiasm. Determine and understand customers' needs by asking open ended questions. Explain the features and benefits, addressing individual customer needs. Suggest additional items utilizing sales skills to build multiple sales. Ring items on the POS/Cash Register and bag merchandise appropriately to avoid damage when necessary. Thank all customers

Accurate and expeditious production of plated recipes with strict adherence to all recipe specifications. Food production and plating for service as directed by Executive Chef and Sous Chef. Efficient production with minimal waste during all phases of recipe preparation, production and service. Stock, sauce, and soup production. Accurate and expeditious butchering to include numerous cuts of meats

Monitors performance to ensure adherence to all service, sanitation and productivity standards to ensure exceptional guest satisfaction. Works with General Manager Copia Restaurant on departmental financial requirements; monitor and control food, beverage and labor costs. Ensures compliance with all proper cash controls and deposits for the restaurant. Maintains cleanliness and sanitation levels t

The Strategic Initiatives Culinary Coordinator will be responsible for assisting in all aspects of conference planning and execution with special focus on culinary logistics and execution of conference food production. This position will assist the Strategic Initiatives Group (SIG) team with coordination of annual conference and leadership initiative programs that have a range of strategic topics

The Busser/Runner is responsible for ensuring that the dining room tables are properly set up and cleaned providing prompt and professional service to dining guests. The Busser/Runner also acts as a food runner to dispense food from the kitchen to tables immediately upon food being presented as ready from the line. ESSENTIAL RESPONSIBILITIES Continually read, anticipate and fulfill guest needs. Wo

Fills daily orders, supplemental orders and next day orders based on necessity and pickup time. Ensures all "out of stock" items are effectively communicated to the Buyer and the Chefs impacted. Receives all incoming deliveries and checks for quality of items sent, such as damaged boxes, spoiled produce, broken bottles, etc., accuracy in counts sent versus ordered, back orders or out of stock item

Accurate and expeditious production of plated recipes with strict adherence to all recipe specifications. Food production and plating for service as directed by Executive Chef and Sous Chef. Efficient production with minimal waste during all phases of recipe preparation, production and service. Stock, sauce, and soup production. Accurate and expeditious butchering to include numerous cuts of meats

The Culinary Demonstrator has the overall responsibilities of planning, preparing and delivering cooking demonstrations with a high degree of professionalism, presenting to both public and private parties on the campus. ESSENTIAL RESPONSIBILITIES Plan, prepare and deliver public and private demonstrations at the CIA California Campus locations. Follows methods as set out in the distributed recipes