Cook III

Pacific Hospitality Group is a distinguished family-focused company specializing in the hospitality industry with a unique owner/operator approach that emphasizes long-term holds and sustainable growth. The organization is dedicated to enriching people’s lives by offering memorable experiences, giving back to local communities, and operating with a foundation of integrity and respect while honoring God in all actions. They are committed to long-term value creation and sustainable growth, fostering a corporate culture that balances principled entrepreneurship with a deep customer focus. This approach translates into meaningful opportunities for investors and team members alike, making Pacific Hospitality Group a compelling employer in the hospitality landscape. Their guiding principles include integrity, compliance, value creation, customer focus, knowledge, change, humility, respect, and fulfillment, all of which inform their daily operations and team member interactions.

The role on offer is for a Lead Line Cook at a competitive hourly rate of $19.00. This pivotal position involves leading an assigned station through various culinary service phases including preparation, active service, and cleanup while setting a professional example in pace, cleanliness, and precision for Cook I and II teammates. The successful candidate will execute advanced hot and cold cooking techniques such as grilling, sautéing, roasting, poaching, and frying, ensuring consistent timing and presentation in high-volume dining environments. Responsibilities also include creating and managing daily prep lists, verifying product yields, setting par levels, labelling and rotating stock according to first-in-first-out (FIFO) principles, and minimizing waste by accurately sizing batches. They will fabricate proteins and fish, prepare complex sauces and doughs in accordance with resort standards, and rigorously maintain compliance with health and safety regulations, including Napa County health standards and HACCP protocols.

As a lead, this role involves training and mentoring junior cooks, fostering skills like knife techniques, recipe accuracy, and sanitation practices while providing constructive feedback and ensuring smooth handoffs between shifts. The Lead Line Cook will support other sections like à la carte, banquets, in-room dining, and special resort functions, coordinating efforts with the Garde Manger and Pastry teams. Effective communication about product shortages, equipment issues, and inventory management is expected to maintain efficient kitchen operations. Participation in menu tastings and seasonal menu rollouts also forms part of the duties, providing valuable input on workflow, plating, and ingredient sourcing, illustrating a collaborative approach to culinary excellence and innovation. This position demands professionalism, reliability, physical endurance, and a flexible schedule including nights, weekends, and holidays. The environment is fast-paced and dynamic, offering growth opportunities for experienced culinary professionals who are looking to lead and excel in a high-volume, upscale hotel or resort setting.