Olive & Hay - Cook I

Pacific Hospitality Group is a distinguished family-focused hospitality company known for its owner/operator approach that delivers exceptional value to both investors and team members. The company prioritizes long-term holds, enabling sustainable growth and the continuous development of its business and staff. With a vision rooted in enriching lives by providing memorable experiences, giving back to communities, and honoring faith, Pacific Hospitality Group stands out in the hospitality industry. Their commitment to integrity, compliance, value creation, and principled entrepreneurship shapes their business philosophy. Customer focus, knowledge, adaptability to change, humility, respect, and fulfillment form the foundation of their guiding principles. The hourly wage for this position ranges from $25 to $30, reflecting the company's dedication to rewarding skilled professionals.

The role offered is a leadership position within the culinary team, aimed at delivering outstanding food service and maintaining high standards in food quality daily. As a culinary leader, the successful candidate will guide and mentor cooks, ensuring efficient kitchen operations and adherence to quality standards. The role involves hands-on cooking responsibilities including preparing soups, meats, seafood, vegetables, and other menu items, as well as butchering tasks involving chicken, beef, fish, and shellfish. The position also includes contributing to the creation of daily specials, which showcases creativity and culinary skill. Candidates will be expected to manage workflow, review work assignments, and provide training to staff members while actively participating in performance evaluations. This role requires a deep knowledge of professional cooking techniques, knife skills, food safety, menu familiarity, and portion control to ensure consistency and excellence in every dish served.

In addition to technical cooking skills, the role demands strong leadership abilities to mentor junior team members, foster a culture of high efficiency, and maintain a customer-centric environment. Communication skills are critical, as the position requires face-to-face guest interactions that reflect a positive attitude and professionalism. The ability to read and interpret recipes, safety rules, and operating procedures is essential for compliance and operational success. Furthermore, candidates must hold or be willing to obtain a valid Food Handlers Card within 30 days of employment, underscoring the importance of food safety. Prior supervisory experience and culinary training are advantageous, with particular emphasis on those who have contributed to menu development and demonstrated a passion for hospitality. This role is ideal for an individual who leads by example, takes initiative with confidence, and is committed to elevating the guest dining experience through expert cooking and effective team leadership.