Job Description
The hourly range for this opportunity is $23.50 to 24.50 an hour.
What You Will Accomplish
- Execute daily prep lists: wash, peel, chop, and portion produce; fabricate basic proteins; prepare stocks, sauces, and mise en place for assigned station.
- Cook menu items on the hot or cold line-grill, sauté, fry, roast-under the guidance of the Cook II / Lead Cook.
- Set up and break down station, labeling and dating all products; maintain par levels throughout service.
- Follow all recipe specs, portion standards, and plate presentations to ensure brand consistency.
- Clean and sanitize work areas, equipment, and utensils in accordance with Napa County health regulations and HACCP protocols.
- Assist with banquet prep, room-service orders, and resort activations as business levels demand.
- Communicate low inventory or equipment issues promptly to leadership.
What You Will Bring
- At least two years of professional kitchen experience in a hotel, resort, or high-volume restaurant.
- Fundamental knife skills and familiarity with basic cooking methods.
- Ability to read and convert recipes, follow prep sheets, and prioritize multiple tasks.
- Understanding of food-safety best practices; must obtain a valid food-handler card within 30 days of hire.
- Team-first attitude, solid work ethic, and willingness to learn from senior cooks and chefs.
- Capacity to stand for prolonged periods and lift up to 50 lbs; flexible schedule including nights, weekends, and holidays.
- Culinary certificate or vocational training preferred but not required.
Great If You Have
- A growth mindset, enthusiasm for Napa Valley's farm-to-table ethos, and a desire to progress.
