Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Range $20.75 - $23.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
competitive pay
opportunities for growth
Team-oriented environment
Employee Discounts
Paid Time Off
Health Insurance
Employee training programs
Job Description
The hiring establishment is a dynamic hospitality company specializing in delivering exceptional culinary experiences within a hotel, resort, or high-volume restaurant setting. Known for its commitment to quality and customer satisfaction, this company prides itself on maintaining high standards in food preparation, presentation, and sanitation to ensure a memorable dining experience for guests and patrons. They focus on creating a supportive and engaging workplace where culinary professionals can thrive and grow their skills within a collaborative team environment. Operating in a fast-paced and demanding industry, the company emphasizes adherence to safety regulations and brand consistency throughout all aspects of its... Show More
Job Requirements
- Minimum of 2 years of professional kitchen experience in a hotel resort or high-volume restaurant setting
- Strong foundation in knife skills and basic cooking techniques
- Ability to read and scale recipes follow prep lists and manage multiple tasks efficiently
- Working knowledge of food safety and sanitation practices
- Must obtain a valid food handler’s card within 30 days of hire
- Positive team-oriented mindset with a strong work ethic and eagerness to learn from experienced team members
- Physical ability to stand for extended periods and lift up to 50 lbs
- Must be available to work nights weekends and holidays as needed
Job Qualifications
- Minimum of 2 years of professional kitchen experience in a hotel resort or high-volume restaurant setting
- Strong foundation in knife skills and basic cooking techniques
- Ability to read and scale recipes follow prep lists and manage multiple tasks efficiently
- Working knowledge of food safety and sanitation practices
- Positive team-oriented mindset with a strong work ethic and eagerness to learn from experienced team members
- Culinary school training or vocational certification is a plus but not required
Job Duties
- Execute daily prep tasks including washing peeling chopping and portioning produce preparing stocks sauces and mise en place and handling basic protein fabrication
- Cook a variety of menu items on the hot or cold line grill sauté fry roast under the supervision of a Cook II or Lead Cook
- Set up and break down your station each shift ensuring all items are properly labeled dated and stocked to par levels throughout service
- Follow established recipes portion standards and plating guidelines to maintain brand consistency
- Maintain a clean and sanitary work environment in compliance with Napa County health codes and HACCP standards
- Support banquet production room service and special resort events as needed based on business demands
- Communicate inventory shortages equipment malfunctions or other issues promptly to kitchen leadership
Post restaurant and hotel jobs on OysterLink.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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