Line Cook - BOA Steakhouse

Napa, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Work Schedule

Day Shifts

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Retirement Plan

flexible scheduling

Professional development opportunities

equal opportunity employment

Job Description

BOA Steakhouse is a premier dining establishment operated by Innovative Dining Group (IDG), a renowned hospitality company recognized for its iconic restaurant brands such as BOA Steakhouse, Sushi Roku, and Katana. IDG is celebrated for blending exceptional cuisine, striking design, and vibrant social atmospheres to create trend-setting dining destinations. This summer, IDG is expanding its footprint into Napa Valley with a dynamic culinary partnership at Casa Mani Resort, a luxury resort nestled in the heart of wine country. This new venture promises a collection of elevated dining experiences emphasizing seasonality, craftsmanship, and modern culinary techniques. At this newly transformed resort,... Show More

Job Requirements

Must be 18 years or older
Minimum 2 years of experience in a high-end, high-volume restaurant
Ability to work standing for long periods and lift up to 50 lbs
Flexible availability including days, nights, weekends
Strong communication skills
Valid Food Handler Card upon hire
Capability to handle physically demanding roles
Must possess strong knowledge of food safety and sanitation standards

Job Qualifications

High school diploma or equivalent preferred
At least 2 years of previous experience in a high-end, high-volume restaurant
Knowledge of food service regulations and proper food handling procedures
Strong familiarity with various cooking methods and kitchen equipment
Excellent communication skills with guests and team members
Ability to multi-task and work efficiently under pressure
Positive attitude and strong work ethic
Valid Food Handler Card required upon hire

Job Duties

Prepare and cook food at a specific station
Clean up prep areas and ensure the kitchen is stocked
Comply with standard portion sizes, recipe specifications, cooking methods, quality standards, kitchen rules, and restaurant policies
Prepare a variety of meats, seafood, poultry, vegetables and other food items using broilers, ovens, grills, fryers and other kitchen equipment
Assemble items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
Follow proper plate presentation and prepare garnishes for all dishes
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period
Handle, store and rotate all products properly following FIFO principles
Perform station opening/closing and side work duties for each shift
Maintain a clean and sanitary workstation including tables, shelves, and kitchen equipment
Communicate positively and professionally to foster a teamwork environment
Demonstrate excellent customer service skills and remain calm under pressure
Embody and deliver on exceptional service and hospitality

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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