Job Overview
Employment Type
Full-time
Compensation
Hourly
Exact $24.44
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
meal discounts
Training and Development
Job Description
La Toque Restaurant and Bank Cafe, located in Napa, California, is renowned for delivering exceptional and memorable guest experiences rooted in the rich culinary tradition of pairing wine and food. As a respected dining establishment within the hotel and resort industry, La Toque prioritizes the use of only the finest seasonal ingredients sourced from a diverse network of local artisan producers and growers. This commitment ensures that each dish crafted in their kitchens not only embodies creative and artful culinary techniques but also supports sustainable and ethically produced foods, aligning with their mission to provide guests with a dining experience that is both satisfying and renewing.
Characterized by an environment dedicated to culinary excellence and guest satisfaction, La Toque emphasizes a culture of continuous learning, collaboration, and innovation in its kitchen operations. This atmosphere makes it an ideal workplace for cooks passionate about advancing their skills while contributing to a team-oriented setting that values quality, precision, and presentation.
The role of La Toque Cook 2 is an intermediate-level culinary position crafted for individuals who have mastered basic cooking skills and have gained proficiency in handling advanced kitchen stations. This position requires a comprehensive knowledge of culinary methods, including the ability to butcher, portion, and cook proteins correctly, as well as prepare a diverse range of hot and cold dishes fulfilling exacting standards. Beyond routine cooking, the Cook 2 ensures high standards of food quality, plate presentation, and kitchen sanitation, contributing actively to the smooth and efficient operation of the kitchen.
Working as a key member of the culinary team, the La Toque Cook 2 collaborates closely with chefs, kitchen helpers, and service staff to ensure that guest requests are met promptly and that food preparations adhere strictly to company policies and health regulations. Responsibilities extend to managing food inventory, minimizing waste, and accurately labeling and dating all products to maintain food safety. The role also involves production planning to support service efficiency and a willingness to engage in ongoing professional growth through training and mentoring.
This non-management culinary position offers an exciting opportunity for dedicated cooks seeking to enhance their culinary careers in a prestigious establishment known for excellence in fine dining and customer service. With a dynamic and supportive work environment, La Toque fosters employee development, promotes a strong teamwork ethic, and champions the pursuit of culinary artistry, all while delivering an unparalleled dining experience to its guests.
Characterized by an environment dedicated to culinary excellence and guest satisfaction, La Toque emphasizes a culture of continuous learning, collaboration, and innovation in its kitchen operations. This atmosphere makes it an ideal workplace for cooks passionate about advancing their skills while contributing to a team-oriented setting that values quality, precision, and presentation.
The role of La Toque Cook 2 is an intermediate-level culinary position crafted for individuals who have mastered basic cooking skills and have gained proficiency in handling advanced kitchen stations. This position requires a comprehensive knowledge of culinary methods, including the ability to butcher, portion, and cook proteins correctly, as well as prepare a diverse range of hot and cold dishes fulfilling exacting standards. Beyond routine cooking, the Cook 2 ensures high standards of food quality, plate presentation, and kitchen sanitation, contributing actively to the smooth and efficient operation of the kitchen.
Working as a key member of the culinary team, the La Toque Cook 2 collaborates closely with chefs, kitchen helpers, and service staff to ensure that guest requests are met promptly and that food preparations adhere strictly to company policies and health regulations. Responsibilities extend to managing food inventory, minimizing waste, and accurately labeling and dating all products to maintain food safety. The role also involves production planning to support service efficiency and a willingness to engage in ongoing professional growth through training and mentoring.
This non-management culinary position offers an exciting opportunity for dedicated cooks seeking to enhance their culinary careers in a prestigious establishment known for excellence in fine dining and customer service. With a dynamic and supportive work environment, La Toque fosters employee development, promotes a strong teamwork ethic, and champions the pursuit of culinary artistry, all while delivering an unparalleled dining experience to its guests.
Job Requirements
- high school or equivalent education
- minimum of one-year cooking experience
- ability to work in extreme temperatures including freezers and kitchens
- physical ability to handle knives pots and lift up to 50 pounds
- ability to operate kitchen machinery such as slicers choppers grinders and mixers
- capacity for physical activities including bending stooping squatting and pushing heavy carts
- proficient grasping writing standing sitting walking repetitive motions bending climbing listening hearing and visual acuity abilities
- basic English speaking reading and writing skills
Job Qualifications
- high school diploma or equivalent
- minimum of one-year cooking experience
- fine dining experience strongly preferred
- ability to communicate clearly in English
- knowledge of food safety and sanitation standards
- skill in advanced cooking and preparation techniques
- teamwork and effective communication skills
Job Duties
- responsible for preparation of all restaurant foods hot and cold that meet specifications guarantees and pays attention to detail with plate presentation
- maintain solid knowledge of all food products sanitation standards and all policies procedures and is able to skillfully apply culinary techniques
- work as a team and effectively communicate with management chefs and service staff to address guest and associate needs
- ensure requisitions are processed properly assist in lowering food cost and waste properly label and date all products
- read and expedite computer tickets produce production lists conduct inventory and assist kitchen staff during service
- engage in continuous training learning and mentoring to support growth
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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