Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $68.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
flexible scheduling
Job Description
Pacific Hospitality Group is a distinguished owner/operator company dedicated to creating unique value propositions for both investors and team members through its long-term hold business model. This approach fosters sustainable growth, allowing the company to expand its reach and cultivate an empowered team environment. As a family-focused organization, Pacific Hospitality Group is deeply committed to enriching lives by delivering memorable experiences to guests, actively giving back to local communities, and honoring spiritual values in all aspects of their work. The company embodies guiding principles that emphasize integrity, compliance, value creation, principled entrepreneurship, customer focus, knowledge, adaptability to change, humility, respect,... Show More
Job Requirements
- minimum 5 years of professional culinary experience in fine dining with at least 2 years in a supervisory role
- proven leadership skills in high-volume resort or restaurant kitchens
- strong understanding of Italian/Napa-inspired cuisine seasonal sourcing and modern culinary techniques
- ability to manage labor and food costs schedule effectively and drive financial performance
- exceptional organizational and communication skills bilingual English/Spanish preferred
- valid food handler's certification ServSafe Manager preferred
- ability to stand for prolonged periods lift up to 50 lbs and work a flexible schedule including nights weekends and holidays
Job Qualifications
- minimum 5 years of professional culinary experience in fine dining with at least 2 years in a supervisory role
- proven leadership skills in high-volume resort or restaurant kitchens
- strong understanding of Italian/Napa-inspired cuisine seasonal sourcing and modern culinary techniques
- ability to manage labor and food costs schedule effectively and drive financial performance
- exceptional organizational and communication skills bilingual English/Spanish preferred
- valid food handler's certification ServSafe Manager preferred
Job Duties
- lead daily culinary operations of Olive & Hay ensuring consistent execution of Napa Valley-inspired farm-to-table menus
- supervise train and mentor kitchen staff fostering a culture of accountability teamwork and creativity
- manage daily prep and production schedules delegate responsibilities to ensure timely service across breakfast brunch lunch and dinner
- uphold all recipe specifications portion standards and plating presentations to deliver brand consistency
- collaborate with the Executive Chef on menu development seasonal specials and cross-utilization of ingredients to manage food costs
- ensure compliance with Napa County health codes HACCP protocols and resort safety standards
- assist in ordering inventory control and vendor relations to maintain optimal par levels and minimize waste
- support banquets and resort activations by coordinating staffing and production as needed
- step into the role of Chef de Cuisine or Executive Chef when leadership is off-property
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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