Manager in Training - Meat Fabrication
Culinary Institute of America - Hyde Park, NY

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The Meat Fabrication- Manager in Training is responsible for
assisting the Meat Identification and Fabrication Instructor in
teaching the identification of meat products, fabricating primal and
subprimal cuts and in packing and distributing prepared meat items
to the culinary kitchens.


Meat Fabrication Faculty Mentor
Curriculum Associate Dean
MIT Program Coordinator’s


Meat Identification and Fabrication Faculty
Chef Instructors
Meatroom Manager
Storeroom personnel
Kitchen MIT’s
Central Issue
Campus Safety


Team oriented
Good organizational skills
Good sense of customer service
Technically capable of managing in area under direct supervision
Able to function under pressure
Able to assist in the instruction and development of students
Able to meet deadlines as assigned
Able to handle competing tasks
Good leadership qualities
Knowledge of standards
Able to work more than 8 hours on their feet.

Specific Job Duties for The Teaching Assistant

Assisting the Chef
• Conduct day one tours of the meat room
• Gather the daily fabrication items for class production
• Assist with the daily fabrication, packaging, and storing including rotation
of fabricated stock of daily class production
• Assist in gathering the ID test items for instructor
• Assist or conduct demo for class with instructor
• Represent a source of information for students before, during, and after
• Conduct make-up test; i.e.: portion cutting, tying of roast needed
• Evaluate the cry -o-vac team daily performance. (Production, awareness,
time management, packaging and ability to take direction)
Storeroom Responsibilities
• Develop a daily fabrication list and coordinate kitchen needs with meat
classroom fabrication.
• Execute all necessary daily fabrication needs not done by meat class
• Conduct daily meat issue to kitchens
• Correct any and all imperfections with daily orders concerning fabrication
• Fill any late fabrication supplemental or emergency orders
• Aid cooking kitchen students in correct procedures in receiving and
checking of daily orders
• Procure any sanitation or first aid supplies from Central Issue / Health
2. 8 GPA
Good record of attendance (no more than 5 absences AOS, and 25
cumulative BPS)
Model CIA Student (no more than 3 demerits)
Successful completion of interview practical/test
Successful employee background check

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