Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Range $23.50 - $24.50
Work Schedule
Weekend Shifts
Night Shifts
Benefits
competitive hourly wage
Opportunity for career growth
collaborative work environment
Experience in high-volume kitchen
Exposure to farm-to-table cooking practices
Training and mentoring by senior culinary staff
Job Description
The hiring establishment is a premier hospitality venue situated in the renowned Napa Valley, known for its commitment to excellence and culinary innovation. This company operates within the upscale resort and hotel industry, combining luxury accommodations with exceptional dining experiences. As a key player in the competitive hospitality market, the establishment emphasizes quality, sustainability, and a strong connection to the local food culture, particularly the farm-to-table movement that Napa Valley is famed for. The organization prides itself on fostering a professional yet collaborative working environment, encouraging growth and learning among its staff while maintaining high standards of customer service and... Show More
Job Requirements
- Minimum of 2 years of professional kitchen experience
- solid knife skills
- ability to read and scale recipes
- knowledge of food safety best practices
- must obtain a valid food-handler card within 30 days of hire
- physical stamina to stand for long periods and lift up to 50 lbs
- availability to work nights, weekends, and holidays
- collaborative attitude and strong work ethic
Job Qualifications
- Minimum of 2 years of professional kitchen experience in a hotel, resort, or high-volume restaurant
- solid knife skills and familiarity with core cooking techniques
- ability to read and scale recipes, follow prep sheets, and manage multiple priorities efficiently
- knowledge of food safety best practices
- valid food-handler card within 30 days of hire
- collaborative attitude, strong work ethic, and openness to learning from senior culinary staff
- physical stamina to stand for long periods and lift up to 50 lbs
- availability to work nights, weekends, and holidays as needed
- culinary school training or vocational certification is a plus
Job Duties
- Complete daily prep tasks including washing, peeling, chopping, and portioning produce
- handle basic protein butchery
- prepare stocks, sauces, and mise en place for your station
- cook menu items on either the hot or cold line under the direction of a Cook II or Lead Cook
- set up and break down your station each shift
- label and date all products
- maintain par levels during service
- follow all recipe specifications, portion guidelines, and plate presentations to ensure consistency with brand standards
- maintain a clean, organized, and sanitized work area in compliance with health codes and HACCP protocols
- support banquet preparation, room-service orders, and special resort events based on business needs
- promptly communicate any low inventory, equipment malfunctions, or operational concerns to kitchen leadership
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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