Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $23.50 - $1.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Mentorship programs
Job Description
Pacific Hospitality Group is a family-focused hospitality company that operates with an owner/operator approach prioritizing long-term growth and value creation. This company is deeply committed to enriching people’s lives by providing memorable experiences, giving back to communities, and honoring values through their work. They are dedicated not only to their investors but also to their team members, fostering growth and development within their organization. With a vision centered around integrity, compliance, customer focus, and respect, Pacific Hospitality Group represents an inspiring workplace for individuals aspiring to build lasting careers in hospitality.
Within Pacific Hospitality Group, Olive & Hay at Meritage Resort & Spa stands out as a signature Italian-inspired restaurant celebrating fresh California ingredients and handcrafted cuisine. The restaurant prides itself on delivering genuine hospitality through thoughtfully prepared seasonal menus and exceptional service. This opportunity is for a Cook I - Lead Line Cook (PM shift) at Olive & Hay, a role that demands skill, leadership, and passion for crafting outstanding culinary experiences. This is a full-time position that requires flexibility and multi-station proficiency. The hourly wage for this role is $23.50.
As a Cook I - Lead Line Cook, you will be a pivotal member of the culinary team, responsible for executing all kitchen stations such as sauté, grill, pizza, pantry, and dessert with precision and consistency. This position requires someone who is not only highly skilled but also capable of leading and mentoring junior cooks, helping to uphold the restaurant’s high culinary standards. You will work directly with the Sous Chef and Executive Chef to manage daily kitchen operations, contribute to menu development, and ensure smooth and efficient service during busy shifts.
The qualified candidate thrives in fast-paced, high-volume environments, demonstrating composure and leadership under pressure. They take full ownership of their station while supporting and guiding teammates, fostering a team-oriented culture. This role offers an excellent opportunity for culinary professionals who aspire to advance their careers by refining their craft, gaining leadership experience, and contributing to a premier resort dining destination in the heart of Napa Valley.
Physical demands include standing and walking for extended periods, lifting up to 50 pounds, and performing repetitive movements required in a professional kitchen. Working safely with hot surfaces, open flames, sharp tools, and cleaning chemicals while adhering to strict safety protocols is essential. At Olive & Hay, the commitment to exceptional food is matched by a dedication to cleanliness, organization, and food safety.
Joining Olive & Hay means becoming part of a culture that values craftsmanship, accountability, continuous improvement, and professional growth. Team members receive mentorship and development opportunities designed to support their goals—whether aiming to become a Sous Chef, Executive Chef, or continuing as a dedicated culinary artisan. Pacific Hospitality Group promotes equal employment opportunities in a diverse and inclusive workplace that prohibits discrimination based on race, color, religion, age, sex, national origin, disability, genetics, veteran status, sexual orientation, gender identity, or any protected characteristic. This policy extends across all employment practices, including recruiting, hiring, promotion, and training.
Within Pacific Hospitality Group, Olive & Hay at Meritage Resort & Spa stands out as a signature Italian-inspired restaurant celebrating fresh California ingredients and handcrafted cuisine. The restaurant prides itself on delivering genuine hospitality through thoughtfully prepared seasonal menus and exceptional service. This opportunity is for a Cook I - Lead Line Cook (PM shift) at Olive & Hay, a role that demands skill, leadership, and passion for crafting outstanding culinary experiences. This is a full-time position that requires flexibility and multi-station proficiency. The hourly wage for this role is $23.50.
As a Cook I - Lead Line Cook, you will be a pivotal member of the culinary team, responsible for executing all kitchen stations such as sauté, grill, pizza, pantry, and dessert with precision and consistency. This position requires someone who is not only highly skilled but also capable of leading and mentoring junior cooks, helping to uphold the restaurant’s high culinary standards. You will work directly with the Sous Chef and Executive Chef to manage daily kitchen operations, contribute to menu development, and ensure smooth and efficient service during busy shifts.
The qualified candidate thrives in fast-paced, high-volume environments, demonstrating composure and leadership under pressure. They take full ownership of their station while supporting and guiding teammates, fostering a team-oriented culture. This role offers an excellent opportunity for culinary professionals who aspire to advance their careers by refining their craft, gaining leadership experience, and contributing to a premier resort dining destination in the heart of Napa Valley.
Physical demands include standing and walking for extended periods, lifting up to 50 pounds, and performing repetitive movements required in a professional kitchen. Working safely with hot surfaces, open flames, sharp tools, and cleaning chemicals while adhering to strict safety protocols is essential. At Olive & Hay, the commitment to exceptional food is matched by a dedication to cleanliness, organization, and food safety.
Joining Olive & Hay means becoming part of a culture that values craftsmanship, accountability, continuous improvement, and professional growth. Team members receive mentorship and development opportunities designed to support their goals—whether aiming to become a Sous Chef, Executive Chef, or continuing as a dedicated culinary artisan. Pacific Hospitality Group promotes equal employment opportunities in a diverse and inclusive workplace that prohibits discrimination based on race, color, religion, age, sex, national origin, disability, genetics, veteran status, sexual orientation, gender identity, or any protected characteristic. This policy extends across all employment practices, including recruiting, hiring, promotion, and training.
Job Requirements
- High school diploma or equivalent
- Minimum three years of culinary experience in a professional kitchen
- Experience with multiple kitchen stations including sauté, grill, pizza, and pantry
- Ability to work full-time with flexible shifts including evenings, weekends, and holidays
- Valid California Food Handler Card or willingness to obtain within 30 days
- Strong physical ability to stand, walk, lift up to 50 pounds, and perform repetitive kitchen tasks
- Commitment to food safety and sanitation standards
- Excellent communication and leadership abilities
- Ability to work well under pressure in a high-volume kitchen environment
Job Qualifications
- Three or more years of experience in an upscale restaurant, resort, or hotel kitchen preferred
- Advanced experience working multiple hot line stations including sauté, grill, pizza, and pantry
- Strong knowledge of classical cooking techniques, seasoning, sauces, proteins, and scratch preparation
- Excellent knife skills and strong understanding of food preparation and presentation
- Proven ability to lead a station independently during high-volume service
- Previous experience training or mentoring other cooks preferred
- Strong organizational, communication, and teamwork skills
- Ability to prioritize multiple tasks while maintaining exceptional quality under pressure
- Culinary school or formal culinary training preferred but not required
- California Food Handler Card or the ability to obtain one within 30 days of hire
- Must be available to work evenings, weekends, and holidays as business demands require
Job Duties
- Execute all stations within the kitchen including sauté, grill, pizza, pantry, and dessert while maintaining exceptional quality and consistency
- Lead your station during service by organizing production, prioritizing tickets, and maintaining communication with chefs and fellow cooks
- Ensure all menu items are prepared according to standardized recipes, presentation standards, and quality expectations
- Assist the Sous Chef with daily production planning, station assignments, and service execution
- Train, coach, and mentor Cook II and Cook III team members on cooking techniques, recipes, plating standards, sanitation, and kitchen organization
- Monitor food quality, seasoning, temperatures, and presentation throughout service
- Assist in developing daily specials, seasonal menu features, and wine dinner offerings
- Ensure all stations are fully prepared through proper mise en place, organization, and readiness before service begins
- Support inventory management through proper receiving, labeling, storage, rotation (FIFO), and waste reduction
- Identify opportunities to improve kitchen efficiency, workflow, food quality, and consistency
- Maintain the highest standards of cleanliness, organization, and food safety throughout the kitchen
- Report equipment maintenance needs, safety concerns, and operational issues promptly
- Assist with ordering, production planning, and inventory counts as assigned
- Step into leadership responsibilities during the absence of a Sous Chef or Chef, helping direct service and ensuring operational standards are maintained
- Perform additional culinary responsibilities that contribute to the success of the restaurant and culinary team
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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